Ingredients:
One large Chicken thigh – de-boned or 300g Chicken fillet
One can Cream of Chicken or Mushroom (Campbell brand)
100g Mixed vegetable
1 small Onion – diced
2 tsp Garlic – chopped
Some celery – diced
1 Bay leaf
3-4 Large potatoes
Method:
- Wash potatoes then boil or microwave potatoes till soft. Wrap potato individually in foil and place in oven~keep at temp 200C.
- Clean chicken thigh, remove skin~add some salt & pepper.
- Cook chicken in boiling water till just cooked. (keep chicken stock) Dice chicken & set aside.
- Boil mixed vegetable for few mins & drain.
- Heat non-stick pan, add some olive oil or butter~saute onion till fragrant and add in garlic, stir well.
- Add in remaining ingredients~chicken, celery, mixed vegetable and bay leaf, mix well.
- Pour in one can cream of chicken or mushroom plus half can of chicken stock and bay leaf~stir well (add dash of black pepper if prefer), bring to boil and simmer at lower heat for about 8 mins.
- Place one potato on serving plate, use sharp knife slit open potato to 3/4 deep from the centre then stuff cream of chicken in it and serve with fresh fruits or coleslaw.
Kitchen note: Can use this filling for chicken pie.