Savory Chicken And Potato Bake Recipe

About this recipe

This high-protein dinner combines tender chicken with creamy mashed potatoes, seasoned with a hint of nutmeg and white wine for a comforting and satisfying meal. Perfect for solution seekers looking for a hearty and delicious dish.

Ingredients

• 2 Kg Albert Bartlett Butter Gold Potatoes
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 50G Pepper Black Ground BWFO
• 450G Shazans Chicken Diced Breast
• 1 L Itsu Sesame Chicken Broth For Noodles For 4
• 75Cl When In Rome White Wine Pecorino Eco Bottle
• 200G All Things Butter Unsalted Butter
• 70G Mill & Mortar Citrus Salt Flakes, 70G
• - Natco Ground Nutmeg

Instructions

1. 1. Peel and boil 2 large potatoes until tender, about 15-20 minutes. Drain and transfer to a large bowl.
2. 2. Mash the potatoes with 1/2 cup hot milk, 1 tablespoon butter, 1 1/2 teaspoons salt, 1/4 teaspoon black pepper, and 1/8 teaspoon nutmeg until light and fluffy.
3. 3. In another large bowl, combine 3 cups cooked and shredded chicken, 1/4 cup chicken broth, and 1/4 cup white wine. Mix well to evenly coat the chicken.
4. 4. Preheat your oven to 375°F (190°C). Transfer the chicken mixture into a deep 4-inch pie dish, spreading it evenly.
5. 5. Spoon the mashed potatoes over the chicken mixture, spreading them out to cover the top completely.
6. 6. Bake in the preheated oven for 30 minutes, or until the top is golden and the filling is bubbling.
7. 7. Remove from the oven and let cool for 5 minutes before serving. Enjoy your savory chicken and potato bake!