All I can say is that it was a huge hit with my guys at the dinner table. I made it a couple of weeks ago and they are already requesting it again. The prep time seems like a lot but that is basically baking the potatoes and frying the bacon. This step can be done the day before.
-i would love if you could revise the recipe to say how you baked your potatoes. i know there are various ways you can bake it, & if i’m following the rest of your recipe i would like to know how you first started it just so i can ensure it’s going to matThanks for the recipe. I was going to make something like this for Easter buffet at sons. It’s nice to have an actual recipe to follow tho…sounds great & Just what I needed!ch up with yours in the end.
-Thank you for sharing this one Sue! It’s nearly a duplicate of my mom’s and one I’ve made for literally decades since it’s so simple AND delicious. Two time-savers: Cube and boil your potatoes with skins on and use fully-cooked microwave bacon (heat per instructions, drain on paper towels, then chop – I use kitchen shears for this)
– shape has little effect on taste and it’s not really possible to cut the blob that is a potato into exact cubes. 
Don’t let that worry you. They may have been softer than you expected because they were cooked too long or just because of the variety and water content of the potato itself. Different kinds of potatoes end up having different textures no matter how you cook them. A lot of the time, it’s all up to personal preference which potato works best for what. A recipe like this one can stand lots of personal variations and still be delicious.
Tag: potato
Twice Baked Potato Casserole
How To Make Chicken Pot Pie Biscuits
Ingredients:
- 6 tbsp butter
- 1 onion, finely chopped
- Salt and pepper
- 5 tbsp plain flour
- 1 sprig fresh thyme, leaves removed
- 1 sprig rosemary, leaves removed
- 3 cups chicken stock
- 2 chicken breasts
- 1 cup milk
- 1 large potato, diced and blanched
- 1 cup frozen peas, defrosted
- 4 sheets puff pastry
- 1 egg, beaten
Instructions :
Preheat oven to 375 degrees.In a frying pan over medium heat, melt the butter. Add the onion and cook for 10 minutes. Then add the salt, pepper, flour and herbs and cook for 3 to 4 minutes. Pour in the chicken stock and bring to a boil. Reduce to low heat and add the chicken, then simmer until the stew has thickened slightly and the chicken has cooked, about 15 minutes. Remove the chicken, add the milk, then cook for an additional 4 minutes. Shred the chicken.Remove the pan from the heat and split the sauce in half. To one half add the potatoes, peas and shredded chicken. Season with more salt and pepper, if desired, and then place into the fridge. Set the remaining half aside until needed.Cut 2-inch circles from a sheet of puff pastry and lay a spoonful of the stew on top. Cover with a second circle of pastry and press the edges together with a fork to secure. Repeat until all of the pastry and filling is used up.Brush pastry pie with egg wash, sprinkle with black pepper and salt and place in the oven for 20 to 25 minutes until puffed up and golden.Serve immediately with sautéed greens and the remaining gravy heated up on the side.
