Chicken And Potato Pie

Total Time: 1 hr 25 mins Preparation Time: 45 mins Cook Time: 40 mins

Ingredients

• 1 (500 g) whole chickens
• 1 medium onion, finely chopped
• 1 large potato, diced into 1/2cm cubes (for filling)
• 2 large carrots, diced into 1/2cm cubes
• 1 cup peas
• 1/2 cup beans
• 1/2 cup corn kernel
• 1 liter water
• 3 large potatoes (for top)
• 3 large potatoes (for 'crust')
• 2 tablespoons cornflour

Recipe

• 1 pre-heat over to around 150degrees celsius.
• 2 put water into a large pot.
• 3 add chicken (complete carcase - bones and all - remove stuffing if stuffed).
• 4 add any additional herbs as desired (pepper, basil, bay leaves are nice).
• 5 boil for around 45 minutes - until around 200ml is left in pot.
• 6 remove from heat and allow to cool.
• 7 once cool, strip meat from bones. discard the bones, cartilage and skin.
• 8 place meat, carrots, onions, corn and diced potatoes into pot and boil for around 10 minutes.
• 9 add peas and beans and cook for a further 5 minutes.
• 10 reduce heat.
• 11 mix one tablespoon of corn flour with about 50ml of water.
• 12 pour into pot and stir. mixture should thicken. if it doesn't, add a bit more cornflour and water.
• 13 remove from heat and allow to cool.
• 14 to make mashed potato: in another pot, boil potatoes until soft.
• 15 once soft, drain and mash with some milk and a little butter until smooth.
• 16 to make crust: finely (1/4cm thick) slice the potatoes and lay in bottom of pie tray. do the same with the edges. this can be as thick as you wish.
• 17 once the filling has cooled, spoon into the pie dish. this should be quite thick now.
• 18 using a spoon, cover the filling with mashed potatoes to the edge. rough the top with a fork, then sprinkle with grated parmesan cheese (if desired).
• 19 cook for around 40 minutes. the crush should go crunch and a golden brown.