The secret of the flavor, she told me, lies in using both cooking cream as well as whipping cream.
A light dish, this is not. But the coziness, deliciousness, and flavor makes up for it. This is a recipe invented and given to me by a dear sister and friend. It’s something of a chicken pie, with an kinship to hachis parmentier and cottage pie.The green capsicum and mushroom are a must. And if this recipe were to have two secrets, the second would be the unexpected dash of soy sauce. Three easy components-chicken filling/mash potatoes/beschamel-are made separately, then combined with love and baked to a bubbly cozy finish.
2 Tbsp oil
1 green capsicum
2 chicken breasts
1 tsp salt and pepper
1 tsp paprika
2 Tbsp soy sauce
1/2 cup thickened cream
1 cup grated cheddar
1/2 tsp salt and pepper
3 Tbsp butter
2 heaped tsp flour
1 cup cooking cream
1/2 cup whipping cream
Make the chicken mixture: Saute the chopped onion, chopped capsicum, and sliced mushroom until cooked and reduced.
Add the finely cubed chicken breast, salt, pepper, paprika, and soy sauce.
Saute until the chicken is cooked. Stir in the thickened cream and set aside.
Meanwhile, boil the potato and once it’s cooked through, peel it and mash it with the cheddar, salt, and pepper.
Make the beschamel: Melt the butter in a sauce pan and saute the flour for a minute or two.
Stirring continuously, add the cooking and whipping creams until the mixture heats through and is slightly thickened.
Assemble the tepsi: spread half the potato-cheese mash over the base of an oven-proof deep dish, top with all the chicken mixture.
Stir half the beschamel in the remaining potato and spread over the chicken.
Top with the remaining beschamel and spread to coat evenly.
Bake in a preheated 400F oven for about 30 minutes until bubbling.
Let stand 10 minutes out of the oven before serving.