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Thursday, July 17, 2014

Chicken Cottage Pie 鸡肉农舍派

This chicken cottage pie was one of the recipe that featured in Y3K magazine last year. I usually prepare this for a quick lunch.

I use a quick way to prepare this pie, using store-bought Campbell's cream of chicken, thus minimum seasonings are needed..

Chicken Cottage Pie 鸡肉农舍派 

400g chicken breast, cubed
100g canned button mushrooms, rinsed, cubed
100g cauliflower, cut into small florets
80g broccoli, cut into small florets
½ yellow onion (80g), chopped
40g carrot, cubes
1 canned cream of chicken
2tbsp Olive oil
A dash of pepper
salt to taste 

4 US Russet potatoes (~1.2kg)
5tbsp milk
a dash of black pepper
salt to taste 

dried parsley flakes, for garnishing 


1.      Boil potatoes in boiling water until fork tender.
2.      Mash the potatoes with a fork, add in milk and season with salt and black pepper. Set aside.
3.      Heat up 2tbsp of Olive oil in a frying pan, sauté chopped onions till aroma. Add in chicken, stir and cook till chicken change color. Add in cream of chicken, mix well.
4.      Add in the cauliflower, broccoli, carrot and button mushrooms, cook for 1-2mins. Season with salt and pepper.
5.      Spoon cooked chicken in a baking dish.
6.      Spoon mashed potatoes over the chicken and rough the top with a fork. Sprinkle over dried parsley flakes.
7.      Bake in a pre-heated oven at 200C for 20mins, change to grill (top heat only), continue to bake for 10mins or until golden. 

Recipe by, Sonia aka Nasi Lemak Lover

This post is linked to the event Little Thumbs Up (July Event:Potato) , organized by Zoe (Bake For Happy Kids) and Mui Mui (My Little Favourite DIY) , hosted by Jasline (Foodie Baker)

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