For anyone who loves to bring the warmth and soul of South African cuisine into their home, this recipe is a delightful twist on a classic. This chicken pot pie recipe is a hearty and flavorful dish that combines the best of two South African cuisines – the traditional potjie stew and the classic Tamatiesmoor. With layers of tender chicken and a rich tomato-based sauce, this recipe will have your taste buds dancing.

The tradition of South African potjie cooking

A potjie is a traditional three-legged cast-iron pot used in South African cuisine over an open flame. It’s not just a way of cooking; it’s a cultural emblem that brings people together. Potjiekos, or “pot food,” is a traditional South African method of cooking that has been passed down for generations. It involves slow-cooking meat and vegetables in a cast-iron pot over an open flame, resulting in tender and flavorful dishes. It is a process that invites you to slow down, connect with your cooking, and enjoy with friends and family – when it comes to making a South African Potjie, it’s not just about the food; it’s about the experience.

The comforting flavour of a Tamatiesmoor

Tamatiesmoor, a staple in South African culinary tradition, represents the epitome of comfort and ease. The term “smoor,” originating from the Dutch word for braising or stewing, aptly characterizes the slow-cooking technique that infuses a rich and intense taste into the tomatoes. Tamatiesmoor is a versatile dish that can complement a wide range of meals.

Crafting the perfect chicken pot pie with puff pastry

The true heart of any pot pie is the filling. It should be savory, it should be hearty, and most importantly, it should be unforgettable. To start, you’ll need:

• 1 whole chicken (about 1.5kg), jointed
• 2 onions, chopped
• 4 garlic cloves, crushed
• 2 tsp ground coriander
• 2 tsp paprika
• 1 tsp ground cumin
• 400g can chopped tomatoes
• 1 tbsp sugar
• 500g baby potatoes in their skins
• 150ml chicken stock
• Pepper, to season
• 2 tbsp chopped fresh coriander
• Puff pastry – 1 roll
• 1 beaten egg

Putting it all together

1. In a large potjie or heavy-bottomed pan, heat some olive oil and add the chicken pieces, browning them on all sides for about 5 minutes. Take out of the pot and place to the side.
2. In the same pot, sauté the onions until they are soft and translucent. Add in the crushed garlic and spices, cooking for another minute.
3. Stir in the canned tomatoes and sugar, then return the chicken to the pot. Add in the potatoes and pour over the chicken stock.
4. Bring the mixture to a simmer, then reduce heat and let it cook for about 45 minutes, or until the chicken is tender and easily falls off the bone.
5. Once done, remove the chicken pieces and shred the meat off the bone. Return it to the pot, mixing it in with the sauce and potatoes.
6. Preheat your oven to 180°C (350°F).
7. Roll out your puff pastry onto a floured surface and cut out a circle that is slightly larger than your potjie or pie dish.
8. Carefully place the rolled out pastry on top of the potjie, tucking in the edges around the rim.
9. Brush with the beaten egg and bake in the preheated oven for 15-20 minutes, or until the pastry is puffed and golden brown.
10. Garnish with chopped fresh coriander before serving.

Bringing the comforting flavors of South African potjie to your home

This chicken pot pie recipe isn’t just about flavors; it’s about the joy of creating something delightful that truly deserves to be savored. Pair your chicken tamatiesmoor potjie pie with a crisp green salad or some steamed veggies for a wholesome meal. Share it with your loved ones. Because South African cuisine is all about sharing love and community through food.

Now that you hold the secrets of the potjie, it’s time to unleash your inner South African chef. Customize the chicken pot pie pie with your favorite spices, special ingredients, and, of course, a dash of love. And remember, a potjie prepared with love and patience is a potjie that will be cherished for years to come.

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