The Anonymous Widower

Chicken, Bacon and Potato Pie

This is effectively  a version of Shepherds Pie, that uses pieces of chicken breast and bacon, rather than mince. I made it to clear some chicken breasts out of my freezer and also make my left hand do some work by peeling potatoes.

This simple meal used the following ingredients to make three, two of which I froze after cooking.

• 1 tbsp olive oil
• 4 shallots, finely chopped
• 2 medium carrots, chopped
• 4 chicken breasts
• 4 rashers of bacon
• 1 jar Bay Tree Cracked Black Pepper and Mustard Cooking Sauce
• 1 kilo of King Edward or similar potatoes
• Milk and fat to mash the potatoes with

The method was as follows.

1. Chop the chicken and bacon into small pieces and fry in the olive oil in a large saucepan.
2. When the chicken is brown and the bacon is cooked through, add the shallots and the carrots and continue cooking for perhaps ten minutes, after which you stir in the sauce and simmer for perhaps 10-15 minutes. 
3. Whilst the chicken and vegetables are cooking, boil and mash the potatoes.
4. Pour meat and sauce into an 11-inch by 7-inch baking dish or individual foils for freezing and allow to cool slightly. Top with potato.
5. Bake in the bottom of the top oven of the AGA.

For something I made up with what I had available it worked out quite well.

It will be interesting to see how the ones I have frozen turn out, when I eat them in a couple of weeks!

July 23, 2010 - Posted by AnonW | Food | Chicken, Coeliac/Gluten-Free, Recipe