Indian pie with chicken (pie tutup)

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A delicious casserole with chicken, carrot and peas covered with mashed potatoes, based on my mother-in-law’s recipe.



Peel and boil the potatoes for 15 minutes and drain. Puree the potatoes with 1 tablespoon of butter, a dash of milk and 1 egg. Season the mash with salt and pepper.
Meanwhile, hard boil 4 eggs for about 8 minutes. Peel them and cut them in half length wise. Preheat the oven to 200 degrees.
Chop the onion and garlic. Heat 1 tablespoon of butter in a pan and fry the onion and garlic in it. Add the chicken pieces and fry. Drain the peas and carrot and add to the pan. Add the soy sauce and stir well. Season with salt, pepper and nutmeg.
Spread the mixture over the bottom of a baking dish. Place 8 half eggs on top and divide the mashed potatoes on top. Spread a little extra butter over the top if necessary for a nice crust. Place the dish in the oven for about 30 minutes until a light brown crust forms on the purée.
Instead of chicken breasts you can also use chicken thighs, these are a bit fatter.
Indian pie with chicken (pie tutup)

Source: Leukerecepten by leukerecepten-nl.
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