This meal is delicious, nutritious and is cheap! I used to make this often when I was a student, and I couldn't afford a fancy meal. If there's leftovers, you can eat it the next day for lunch! Just use whatever veges you have in your fridge- there are no rules!!! This meal uses just one piece of chicken- it goes far.
Ingredients
| 1 Tbsp | Butter |
| 50 g | Bacon strips, (Optional) Little pieces |
| 1 piece | Chicken, shredded, cooked (Main) |
| 1 piece | Carrot, chopped, small pieces |
| 1 piece | Kumara, chopped, small pieces |
| 500 ml | Chicken stock |
| 1 Tbsp | Cornflour |
| 1 pinch | Fresh parsley |
| 50 g | Mushrooms, (Optional) chopped |
| ½ cup | Baby kale, (Optional) Chopped finely |
| 1 piece | Celery, (Optional) finely chopped |
| 1 | Leek, (Optional) -a little piece, finely chopped |
Crusty Topping
| 1 ¼ cups | Self raising flour |
| 1 pinch | Dry mixed herbs |
| 75 g | Butter, chopped |
| 1 | Water, cold, to mix |
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Directions
- Preheat oven to 200'C
- Heat butter in frying pan and cook the bacon and mushrooms till soft. Add cooked chicken, veges (leaving kale and parsley to very last), and stock. Simmer.
- Add cold water with cornflour to thicken mixture.
- Pour into casserole dish, and begin preparing crunchy herby topping!
- HERBY TOPPING: put flour, herbs and butter in food processor (or rub in with fingers) until it looks like breadcrumbs. Add cold water to form a good dough. Knead, and roll out to fit the dish. Score a few patterns, or make it look fancy with the dough! Stab the dough with a fork/ knife.
- Bake 20 mins and she's done! Serve with a little spinach/ kale salad or silverbeet from the garden!
