When I dished these up to my husband, his first reaction was “these are really good”… I was like, “I know, right!!!”

They were really easy to make, but you will need to allow a bit of time for them to cook. The best part was I had a stack of the mixture left over to make a few mini pies with, so that was a double win for me.

We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day, and help us improve a recipe if we need to. We look forward to reading what you think!

xx
Tracey (and Jo)

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

Ingredients

  • 6 large potatoes
  • 2 chicken breast, roughly diced
  • 2 c diced veggies (eg. peas, corn, zucchini and carrots)
  • 2 c freshly grated cheese
  • Sour cream for serving

Sauce Ingredients

  • 30 g butter
  • 1 medium brown onion
  • 400 g tin coconut cream
  • 50 g plain flour
  • 1 tbsp. curry powder (or to taste - recipe linked above)
  • 1 tbsp. vegetable stock paste (recipe linked above)
  • Ground pepper (to taste)

Instructions

Thermal Cooking Method

  1. Preheat the oven to 200°C. Thoroughly clean and scrub your potatoes. Prick each one with a fork a few times and then wrap (individually) in foil. Place in an oven safe dish. Cook for approx. 40 minutes, while you make the filling.
  2. Add enough water to the mixing jug so the blades are fully covered. Then in your steaming tray (the deep one) place the diced chicken. Put the veggies in the top tray, and set all into place.
  3. Cook for 15 minutes/steaming temp/speed 2. Set this to the side and make the sauce. Tip out any excess water from the jug, but no need to wash it.
  4. To make the sauce add onion to the mixing jug and blitz 3 seconds/speed 6 then add the butter and cook 3 minutes/100ºC/speed 1.
  5. Add all other sauce ingredients and cook for 7 minutes/90ºC/speed 4.
  6. Now add both the chicken and veggies back into the sauce mix and shred the chicken apart by spinning for 3 seconds/speed 4/reverse. Skip this step if your chicken is already finely diced.
  7. Check that the potatoes are cooked by inserting a skewer, if they are soft, they are ready. Cut a cross into the top of each one and gently pull apart. Fill with chicken mixture and top with a small handful of grated cheese. Bake under the grill for 5 minutes until the cheese is golden.
  8. Serve with a dollop of sour cream (optional) and whatever sides you like.

Traditional Cooking Method

  1. Preheat the oven to 200°C. Thoroughly clean and scrub your potatoes. Prick each one with a fork a few times and then wrap (individually) in foil. Place in an oven safe dish. Cook for approx. 40 minutes, while you make the filling.
  2. Boil or steam your veggies until cooked.
  3. At the same time add finely diced onion to a frying pan and sauté until translucent. Add diced chicken and cook off to sear the outsides.
  4. Once the chicken is seared, but not cooked, add all the sauce ingredients and cook for 7 minutes until thickened.
  5. Add the veggies into the sauce and mix until well combined.
  6. Check that the potatoes are cooked by inserting a skewer, if they are soft, they are ready. Cut a cross into the top of each one and gently pull apart. Fill with chicken mixture and top with a small handful of grated cheese. Bake under the grill for 5 minutes until the cheese is golden.
  7. Serve with a dollop of sour cream (optional) and whatever sides you like.

Nutrition

  • 6