|I might just eat it all by myself. This Chicken Chili was so comforting for the incessant rain in Boston.|
Hello Lovely People! So I should have posted up more recipes this past week. Especially since I spent last weekend doing a massive batch of cooking. But life got in the way. I had the most sporadic week I have had in a long time. My work schedule was a mix of early and late shifts. Then I also had to study for my driver's license exam. So with grand flourish, now that all this is done, let's get back to the business of food. This recipe is what I call a leftover pie or a broke day pie.
There are very specific food memories for me. Shepherd's pie is one of those. I remember my cousin's friend dropping a Shepherd's Pie off when I was growing up in Lagos. It just seemed so posh with the layers of potatoes and ground meat. I am pretty sure the meat that was used in this version was beef. A traditional shepherd pie uses mutton. Mutton is a meat that has deep flavors and can handle long intense cooking. However, the concept of the Shepherd's Pie is one that can easily be played around with. I used to make a smoked mackerel mixed with poached cod version when I lived in Manchester.
This version came about because I had spent a lot of money restocking the basics in my pantry. (Yes, I have a pantry or I should say a shelf in my room that has dried and canned goods.) Anyway, so I had all this food and I was like I am not spending anymore money to buy food this week. So I started looking in the fridge for food that I could cook for the week. I had quite a few options. I had about half of a rotisserie chicken, frozen cooked beans from when I made the beans salad and some frozen andouille chicken sausage meat deep in the freezer. In my spice cabinet, I found a packet of Chili seasoning I bought in December last year. I knew then I was going to be making something along the line of chili. I bought a few veggie to support the meal and made a big pot of tomato sauce.
You are not always going to have the same leftover as me. I am only putting this up as an inspiration. Feel free to use left over beef, chicken, lamb, whatever you have that can be quickly warmed up in tomato sauce and baked as a casserole with mashed potatoes.
|Corn, Celery and Chicken|
Chicken Chili Pie
IngredientsLeft-Over Rotisserie Chicken or 2 cups of shredded chicken meat
1/4 Lbs of Chicken Sausage meat (optional)
3 Corn Cobs
4 Sticks of Celery
1 Bulb of Garlic
4 Big Potatoes
1/2 Stick of Butter
2 Tbsp of Olive Oil
2 Tbsp of Chili Seasoning
11/2 Cups of Tomato sauce
11/2 Cups of Cooked Beans
|Drizzle olive oil on the cut garlic|
2. Peel and chop the potatoes into small cubes. In a pot, add in the potatoes with enough water to cover the cubes. Add in a dash of salt and cook until potatoes are mash easily when pressed against the side of the pot with a fork.
3. Drain water from potatoes. While it potatoes are still hot, mash until just smooth. Squeeze in the roasted garlic and drop in the butter. Keep mashing until potatoes are smooth.
4. Pull the chicken off the bone. When I pulled my chicken off the bone, I had about 2 cups of shredded white and dark meat.
|Canned corn has got nothing on the corn you cut off the cob yourself.|
|Sautéed Corn and Celery|
|Chili Mix Coming Together|
7. Add in the beans, shredded chicken and the tomato sauce. Bring to a simmer. Add in the chili seasoning. Simmer for another 5 minutes, stirring occasionally.
8. Pour the chicken mix into an oven safe dish that can take at least double of it volume. I used a 11 cup rectangular pyrex dish.
|Freshly Baked Chicken Chili Pie|
10. Let it cool a bit and then it is ready to serve up.