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Greek pot pies with garlicky mash topping
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Savory chicken pot pies topped with flavorful garlic mashed potatoes - a must-have for busy weeknights.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 44.40 gm tomato paste
  • 600g chicken breast fillets
  • 400g can finely chopped tomatoes
  • 125ml (1/2 cup) chicken style liquid stock
  • 20.00 ml dried oregano
  • 3.75 gm ground cinnamon
  • 1 tsp fennel seeds
  • 2 fresh bay leaves
  • Baby herbs, to serve
  • 1kg Sebago potatoes, peeled, chopped
  • 125ml (1/2 cup) hot milk
  • 2 garlic cloves, finely chopped
Instructions:
  • In a large saucepan over high heat, heat oil until shimmering. Add onion and garlic, then reduce heat to low. Cook and stir often for 8 minutes until tender.
  • - Turn up the heat to high and add the tomato paste, stirring for 1 minute. - Add in the chicken, tomato, stock, oregano, cinnamon, fennel seeds, and bay leaves. Season with salt and pepper. - Lower the heat to low, cover, and let it simmer for 15 minutes. - Using tongs, transfer the chicken to a plate and allow it to cool. Shred the chicken and mix it back into the tomato mixture.
  • For the garlicky mash, boil the potatoes in a large saucepan of water for 15 minutes until tender. Drain, then mash with a potato masher until smooth. Simmer the milk and garlic, then gently stir into the mashed potatoes. Season to taste.
  • Preheat your oven to 200C /180C fan forced. Evenly distribute the chicken mixture into four 375ml (1 1/2 cups) heatproof dishes. Cover with the mash according to the tip provided, then bake until the topping turns golden, approximately 10 minutes.

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