Chicken Thigh Potato Pie

Name: Chicken Thigh Potato Pie
Ingredients: 4 garlic cloves, diced; 1 medium white onion, diced; 2 cm fresh ginger, mashed; 14 cup carrot, diced; 14 cup peas; 14 cup corn; 2 tablespoons olive oil; 1 tablespoon garlic butter, melted; 2 -3 pieces potatoes; 3 pieces chicken thighs, chopped into 3 cm chunks; 1 cup white wine; 1 12 cups chicken stock; 1 dash salt; 1 dash pepper

14 ingredients

12 steps

Ingredients

4 garlic cloves, diced
1 medium white onion, diced
2 cm fresh ginger, mashed
14 cup carrot, diced
14 cup peas
14 cup corn
2 tablespoons olive oil
1 tablespoon garlic butter, melted
2 -3 pieces potatoes
3 pieces chicken thighs, chopped into 3 cm chunks
1 cup white wine
1 12 cups chicken stock
1 dash salt
1 dash pepper

Directions

1

Fry the chicken chunks with the olive oil till it browns.
2

Remove chicken chunks.
3

Fry the garlic, onions, peas, corn, carrots for about 5 minutes.
4

Add white wine to deglaze.
5

Add chicken chunks and stock till it covers the chicken slightly.
6

Add salt and pepper.
7

Let it simmer till stock reduces.
8

Once reduced, scoop the chicken chunks and vegetables into a baking dish just big enough, save some gravy.
9

Boil the potatoes, mash it with some melted garlic butter.
10

Spread the mash potato over the chicken evenly like you would for a cottage pie.
11

Bake at 200C for about 8 to 10 minutes till potato starts browning.
12

Serve with any kind of bread.