Skillet Chicken Potato Pot Pie

Skillet chicken and potato pot pieOK its not a true pie, nor even a true pot pie – but when you’re wheat free and/or being health conscious pastry – of any sorts is a no no … plus you’d probably serve your “pie” with potatoes anyway…right?   This one pot, skillet cooked pie alternative is a tasty, hearty, creamy and very pleasing week night dinner option!

Ingredients (serves 4)

2 large chicken breasts – diced/sliced however you like it- just keep the pieces even in size
Cornflour – flat tablespoon of
Clove of garlic – Grated of very finely chopped
White wine – splash of – optional but recommended
Wholegrain mustard – tablespoon of
Chicken Stock – Pint of, home made or a dissolved stock pot (stock granules are not the same)
4 Spring onions – chopped
Mushrooms – Handful of cut into quarters- I like to mix in some re-hydrated dried porcini mushrooms for an extra rich flavour.
Reduced fat creme fraiche – couple of large tablespoons
Parsley – fresh or frozen – chopped
4 medium potatoes – skin on, sliced fairly finely
Olive oil
Salt and Pepper

1.Chicken – Pre-heat the oven to gas mark 6 or /200 c. Heat the skillet on the hob, drizzle some oil into the pan – throw in the chicken pieces. As they start to brown sprinkle over the cornflour and stir thoroughly – don’t let the flour burn!
2. Wine and vegetables– de-glaze the pan with the wine or a splash of the stock, simmer briefly before adding the onions, garlic and mushrooms. Cook until softened but not cooked through.
3. Stock – Add the stock and continue to cook until the liquid starts to boil. Now turn off the heat – this is important for the next step (you don’t want your creme fraiche to split)
4. Flavours and creme fraiche – Season to taste, add the mustard, parsley and lastly gently stir in the creme fraiche.
5.Potatoes – Now lay the potato slices gently on top – working in a circle from the outside -in. Drizzle with olive oil and season
6. Bake – in the oven on the middle shelf for around 40 mins, or until the the potatoes are soft enough to slide a knife through with ease and turning brown – try not to over cook at this stage – or the potatoes will soak up too much of the liquid.
7. Serve – with your favourite vegetables and family members!
8.  Enjoy.

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