Friday Pie Day: Comfort Chicken and Baked Bean Pie Bowl

Hm, that's quite a mouthful, that name.

But this is one of those comfort meals that will give you a warm and fuzzy feeling as you eat it. Ooh!

It's the middle of July and not wanting to go into a complete British rant about it, the weather in the UK has been ruddy awful. Sideways rain, cold winds, random flooding (with surprise bursts of sunshine), it's all been a bit confusing.

At times like this, you're just better off cosying in. One of my favourite comfort foods is mash and baked beans, and as you can see, it's been bundled into pie form here, with lemony bits of chicken, tomatoes and mushrooms. Give it a nice cheesy mash hat and let it bubble merrily in the oven for half an hour, before getting stuck in.

Aah, it's just nice to have a foodal hug sometimes.

Comfort Chicken and Baked Bean Pie Bowl

Print-friendly recipe

Makes 2 (in small 350ml dishes):

350g potato, chopped
200g chicken breast, chopped
1 tbsp soy sauce
1 / 2 tbsp honey
Juice of 1 small lemon
1 tbsp veggie oil
200g baked beans
100g tomatoes, chopped
75g mushrooms, chopped
50g red onion, diced
Good splash of milk
Good splash of double cream
50g grated mature cheddar cheese

1. Put the chopped potato in a pan of water and bring to the boil. Turn down to the lowest heat and leave to simmer for about 15 minutes until just cooked. Drain and set aside.
2. Preheat the oven to 190 degrees C. Mix together the soy sauce, honey and lemon in a large bowl. Add the chicken and mix well.
3. Heat a pan and add in the oil, followed by the chicken to brown for a few minutes. Add the baked beans and tomatoes, then when it starts to bubble, turn down the heat.
4. Add in the mushrooms and onion, stirring well, then divide the whole lot into two 350ml ovenproof dishes.
5. Get your potato pan, and add a splash of milk and double cream. Mash well, then carefully mix in the cheese. Spoon the mash over the two pies, then bake for about 25-30 minutes.

Pie out.

Read my other Friday Pie Day adventures.