Potato Topping Hoisin Glazed Chicken Pie

 

Ingredients:

For the Filling:

1 tbsp vegetable oil

1 onion, diced

2 cloves garlic, minced

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

1 red bell pepper, diced (optional)

1 green bell pepper, diced (optional)

1 cup chicken broth

1/2 cup hoisin sauce

1 tbsp soy sauce

1 tsp cornstarch

1/2 tsp ground ginger

Salt and freshly ground black pepper, to taste

For the Mashed Potato Topping:

• 2 lbs russet potatoes, peeled and quartered
• 1/4 cup milk
• 2 tbsp butter
• 1/2 cup shredded cheddar cheese
• Salt and freshly ground black pepper, to taste
• For the Pie:
• 1 deep-dish pie crust (homemade or store-bought)
• 1 egg yolk, beaten (for egg wash)

Instruments:

• Large pot
• Large skillet or Dutch oven
• Spoon
• Spatula
• Masher or hand mixer
• Pastry brush
• Baking dish (same size as your pie crust)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Prepare the filling: Heat oil in a large skillet or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for an additional minute, until fragrant.
3. Increase heat to medium-high and add chicken. Cook for 5-7 minutes, or until golden brown on all sides. (Optional) Add bell peppers and cook for an additional 2-3 minutes, until softened slightly.
4. In a small bowl, whisk together chicken broth, hoisin sauce, soy sauce, cornstarch, and ginger. Pour into the pan with the chicken and vegetables. Bring to a simmer and cook for 5 minutes, or until the sauce thickens slightly. Season with salt and pepper to taste.
5. Prepare the mashed potato topping: While the filling simmers, cook potatoes in a large pot of boiling salted water until tender, about 15-20 minutes. Drain potatoes and return them to the pot.
6. Mash potatoes with milk and butter until smooth. Stir in cheddar cheese and season with salt and pepper to taste.
7. Assemble the pie: Pour the chicken filling into the prepared pie crust. Top with the mashed potato mixture, spreading it evenly to cover the filling.
8. Brush the edges of the pie crust with egg wash.
9. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

Tips:

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) until warmed through.
• For a vegetarian option, replace the chicken with crumbled tofu or tempeh.
• You can add other vegetables to the filling, such as carrots, broccoli, or peas.
• If you don't have hoisin sauce, you can substitute it with a mixture of equal parts soy sauce, brown sugar, and rice vinegar.
• For a crispy mashed potato topping, preheat your broiler for the last few minutes of baking and broil the pie until the top is golden brown. Be sure to watch it closely to avoid burning.

Nutritional Information:

(Per serving)

• Calories: Approximately 500-600 (depending on the size of your pie crust and the type of cheese you use)
• Protein: 30-40 grams
• Fat: 20-30 grams
• Carbohydrates: 40-50 grams

Enjoy this delicious and comforting Hoisin Glazed Chicken Pie with Cheesy Mashed Potato Topping!