Vanessa Baxter shares her recipe for a hearty chicken, apple and potato pot pie that the whole family will love.
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2 tablespoons oil
1 brown onion, finely chopped
3-4 rashers bacon, chopped (optional)
8 chicken thighs, halved
3 tablespoons flour
Herb salt (or regular salt)
1/3 cup white wine
5 carrots, chopped
4 celery sticks, chopped
2 green apples
500ml chicken stock
1 tablespoon mustard
2 tablespoons cornflour
3 spring onions, chopped
1/2 cabbage (white or purple), chopped
3-4 potatoes, peeled and quartered
Heat the oil in a casserole pan with a heavy base over a medium heat. Cook the onion and bacon until aromatic – around 6-8 minutes. Push to the edges of the pan.
Toss the halved chicken thighs with the flour and salt. Pop into the hot pan and brown them on each side until caramelised.
Add the white wine and scrape any bits stuck on the bottom of the pan. Add in the chopped carrots and celery plus the tablespoon of mustard.
Core the apples, chop into quarters and then slice each quarter into four wedges. Add to the pan.
Pour in the stock and bring to the boil. Once boiling, reduce the heat to a simmer and allow to cook until the carrots are tender and the chicken is cooked through (around 25 minutes).
In the meantime, add the potatoes to a pan of boiling water and cook until tender (around 15 minutes). Remove with a slotted spoon and replace with the chopped cabbage. Cook the cabbage for 5 minutes until soft with a little bite. Drain.
Mash the potatoes and add the cabbage and spring onion and thyme.
Now take a little liquid from the casserole pan, add the cornflour to the liquid and stir until it has thickened. Add the thickened liquid back into the pan and cook until the casserole thickens slightly.
Pile the potato mash onto the top of the casserole pie filling. Heat in the oven at 180°C until the top is slightly golden and crusty and the filling is bubbling.