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1
Pre-heat over to around 150degrees CELSIUS.
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2
Put water into a large pot.
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3
Add chicken (complete carcase - bones and all - remove stuffing if stuffed).
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4
Add any additional herbs as desired (pepper, basil, bay leaves are nice).
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5
Boil for around 45 minutes - until around 200mL is left in pot.
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6
Remove from heat and allow to cool.
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7
Once cool, strip meat from bones.
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8
Discard the bones, cartilage and skin.
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9
Place meat, carrots, onions, corn and diced potatoes into pot and boil for around 10 minutes.
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10
Add peas and beans and cook for a further 5 minutes.
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11
Reduce heat.
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12
Mix one tablespoon of corn flour with about 50mL of water.
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13
Pour into pot and stir.
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14
Mixture should thicken.
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15
If it doesn't, add a bit more cornflour and water.
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16
Remove from heat and allow to cool.
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17
To make mashed potato: In another pot, boil potatoes until soft.
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18
Once soft, drain and mash with some milk and a little butter until smooth.
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19
To make crust: Finely (1/4cm thick) slice the potatoes and lay in bottom of pie tray.
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20
Do the same with the edges.
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21
This can be as thick as you wish.
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22
Once the filling has cooled, spoon into the pie dish.
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23
This should be quite thick now.
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24
Using a spoon, cover the filling with mashed potatoes to the edge.
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25
Rough the top with a fork, then sprinkle with grated parmesan cheese (if desired).
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26
Cook for around 40 minutes.
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27
The crush should go crunch and a golden brown.
