Friday, December 7, 2012

Mince Chicken pie with scalloped potatoes

Tonight's Menu
Mince Chicken pie with scalloped potatoes
Crisp green beans
Dinner rolls
Wine Pairing: Mulled wine

Mince Chicken pie with scalloped potatoes

As cold weather sets in warm hearty casseroles are a way to go. This pie is almost a complete meal in itself. Add lots of veges to the meat to make it more hearty. I used small white potatoes with skin on. You can use red potatoes or even russet potatoes peeled and sliced. Serve with green salad or crisp green beans and some crusty bread to dunk the meat.

Saut√© mince chicken and carrots in a pan

Ingredients: serves 4
1 lb lean ground chicken
1 red onion chopped fine
3 carrots sliced
4 large ripe tomatoes chopped
1 cup chicken stock
1 tsp cornstarch
1 tsp dry thyme
4 tsp olive oil
3-4 cloves garlic crushed
3-4 large potatoes
salt and pepper to taste

Bake at 350 F for 30-40 minutes
  • Boil potatoes till they are three quarters cooked. slice them into even thin rounds. Season them with salt and pepper and keep aside.
  • Preheat the oven to 350 F.
  • In a pan heat 2 tsp oil and cook onion and half the garlic for 3-4 seconds. Add mince chicken and saut√© till it is no longer pink.
  • Add tomatoes and carrots and cook on high for 2 minutes. Mix cornstarch in the chicken stock and add to the pan along with herbs ans seasoning. Bring to a boil and simmer for 3-4 minutes.
  • Grease a shallow pie dish and transfer the cooked chicken to it. Layer the potatoes on top of the meat mixture. Make a mixture of 2 tsp olive oil and rest of the crushed garlic and brush liberally over the layered potatoes.
  • Cook in the preheated oven for 30-40 minutes till potatoes are tender and golden.     

Mince Chicken pie with scalloped potatoes


Mince Chicken pie with scalloped potatoes

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