Smoke Craft Chicken & Potato Pie

Ingredients

• 700 g boneless chicken breasts or thighs, diced
• 2 tsp BlixSam Arm Maat
• 1 tbsp oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 carrot, diced
• 1 cup frozen peas
• 1 cup sweetcorn
• 2 tbsp butter
• 2 tbsp flour
• 1½ cups chicken stock
• ½ cup cream
• ½ cup BlixSam Smoke Craft Sauce
• Black pepper to taste

• 1 kg potatoes, peeled and quartered
• 50 g butter
• ⅓ cup warm milk
• ½ cup grated cheddar
• Salt and black pepper to taste
• 1 tbsp melted butter for the top

Method

1. Prepare the potatoes: Boil the potatoes in salted water until completely tender. Drain well, then mash with the butter and warm milk. Season to taste and mix through half of the cheddar.
2. Season the chicken: Toss the diced chicken with Arm Maat.
3. Brown the chicken: Heat the oil in a large pan. Fry the chicken over medium-high heat until lightly golden. Remove and set aside.
4. Cook the vegetables: Add the onion and carrot to the same pan and cook for 4–5 minutes. Add the garlic and cook for another minute.
5. Make it creamy: Add the butter, then stir in the flour. Cook for about 1 minute. Gradually stir in the chicken stock, followed by the cream.
6. Add the Smoke Craft: Stir in the Smoke Craft Sauce. Return the chicken to the pan and add the peas and sweetcorn. Simmer gently for 5–7 minutes until the sauce is thick and creamy. Season with black pepper.
7. Build the pie: Spoon the smoky chicken filling into a large ovenproof dish. Spread the mashed potato over the top. Use a fork to create rough ridges — these become extra crispy in the oven.
8. Finish: Sprinkle over the remaining cheddar and drizzle or brush with melted butter.
9. Bake: Bake at 200°C for 20–25 minutes until bubbling around the edges and beautifully golden on top. For an extra-crispy crust, grill for the final 2–3 minutes.