29/08/2014

Chicken a la King Potjie




This really is one of our favourites potjies to make for the sole reason that it is one of the few ones that will give to 'falling of the bone' soft chicken with 1 hour instead of 6 to 8 hours (the usual amount of time required to do a proper potpie). It also makes great leftovers as any potjie tastes better the next day.


  • 1kg chicken pieces (with or without the skin)
  • olive oil
  • 3 packets Royco Chicken a la King Sauce powder
  • 2 Knorr Stock pots or any stock cubes, chicken flavor
  • 1 liter fat free milk
  • 2 x 250 ml single cream
  • 500g mushrooms, halved
  • 2 cups assorted vegetables (I used pumpkin, patty pans and zucchini) cut into quarters
  • rice to serve

  1. Make a fire and wait for enough coals for a medium heat. Place your cast iron pot above the coals and wait for it to heat up.
  2. Brown the chicken pieces in some oil and remove from the pot.
  3. Brown the mushrooms and add back the chicken.
  4. Mix the powder with the milk and pour over chicken. Add the stock pots as well.
  5. Remove some of the coals from underneath the pot to reduce the heat so the sauce is bubbling.
  6. Stir constantly until the sauce has thickens (otherwise it will burn) and add the cream. Stir well.
  7. Add any vegetables that will take longer to cook such as pumpkin or potatoes.
  8. Add the lid an allow to simmer for 45 minutes, stirring carefully every so often. If the sauce is too thick, add some more milk, until the chicken is soft and almost falls from the bone.
  9. Add the rest of the vegetables, stir and cover again with the lid.
  10. Simmer for 15 to 20 minutes until the chicken is soft and the vegetables are cooked.
  11. Serve with a big bowl of rice and keep some for lunch tomorrow!


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