When we first tried and tested this dish for new recipe ideas, both our husbands reactions were “these are really good”…  We were so happy and glad that they liked them so we decided that we needed to share these with you!

They are really easy to make, however, you will need to allow a bit of time for the potatoes to cook.  The best part was, we had a stack of the mixture left over to make a few mini pies with also, so make sure you keep the leftover mixture to make a double batch to have for lunches or like we did, use the leftover filling to make pies.

Related Recipes: curry powder and vegetable stock paste 
For making pies: short crust pastry

October 5, 2019
  • 10m
  • 50m
  • 1h

Ingredients

  • 6 potato
  • 3 chicken breast
  • 2 c diced vegetables (peas, corn, zucchini and carrots etc.)
  • 2 c freshly grated cheese
  • 1 c freshly grated parmesan cheese
  • 1 c sour cream

Sauce Ingredients

  • 30 g butter
  • 1 brown onion
  • 400 g tinned coconut cream
  • 50 g plain flour
  • 1 tbsp. curry powder
  • 1 tbsp. vegetable stock paste
  • 1/2 tsp. ground pepper

Instructions

Thermal Cooking Method

  1. Preheat oven to 200°C and thoroughly clean and scrub the potatoes. Prick each potato with a fork a few times and wrap them individually in baking paper, then foil. Place in an oven-safe dish and cook for approx. 40 minutes. While potatoes are cooking start to make the filling.
  2. Add enough water to the mixing jug so the blades are completely covered. Chop chicken into thinner strips and place in the steaming tray (the tray that sits on top of the machine). Cook for 17 minutes/steaming temp/speed 2. Check to see if the chicken has cooked, if not continue to cook, until cooked through. Tip out any excess water (or save for stock) from the jug and place chicken into the jug.
  3. 'Shred' the chicken apart by turning the machine onto reverse/speed 4 for approx 3 seconds. Set chicken aside once shredded apart. No need to wash the jug.
  4. Boil vegetables in a saucepan of water. Once cooked drain and discard the water.
  5. To make the sauce halve the onion and put into to the mixing jug. Blitz for 3 seconds/speed 6 then add butter and cook 3 minutes/100ºC/speed 1.
  6. Add all other 'sauce' ingredients and cook for 7 minutes/90ºC/speed 4.
  7. Add the shredded chicken and vegetables into the sauce mix and mix together, 10 seconds/reverse/speed 3.
  8. Check that the potatoes are cooked by inserting a skewer, if they are soft, they are ready. Peel back the foil and baking paper and cut a cross into the top of each potato. Gently pull the potato apart and fill each potato with the chicken mixture. Top with a small dollop of sour cream and a handful of freshly grated parmesan cheese. (optional) Bake under the grill for 5 minutes until the cheese has melted and turned golden brown.

Traditional Cooking Method

  1. Preheat oven to 200°C and thoroughly clean and scrub the potatoes. Prick each potato with a fork a few times and wrap them individually in baking paper, then foil. Place in an oven-safe dish and cook for approx. 40 minutes. While potatoes are cooking start to make the filling.
  2. Boil vegetables in a saucepan of water. Once cooked drain and discard the water.
  3. Finely dice the chicken and onion and heat a large saucepan over medium heat. Add the oil and onion and cook until translucent. Then add chicken and brown off.
  4. Add all the sauce ingredients and cook stirring constantly until the mixture is thick and creamy. Add cooked vegetables and stir through.
  5. Check that the potatoes are cooked by inserting a skewer, if they are soft, they are ready. Peel back the foil and baking paper and cut a cross into the top of each potato. Gently pull the potato apart and fill each potato with the chicken mixture. Top with a small dollop of sour cream and a handful of freshly grated parmesan cheese. (optional) Bake under the grill for 5 minutes until the cheese has melted and turned golden brown.

Nutrition

  • 6