Katie Lolas: The creamy chicken potato bake EVERYONE needs to know about

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A school teacher known for her elaborate meal prepping and hearty yet healthy recipe ideas has shared a comforting dish sure to warm up your Friday night. 

Katie Lolas, a 35-year-old mum from Sydney, shared the recipe for Creamy Chicken Potato Bake with her 163k fans and dubbed the dairy-free dish the ‘perfect wholesome comfort food for cold winter nights’.

The creamy crowd-pleasing dinner dish, which serves four, is made with hearty roasted potatoes baked with chicken, bacon, and an oozing sauce most won’t believe is free of any dairy.

To make it, preheat your oven to 220°C and toss the potatoes with a splash of olive oil, sprinkle of salt and garlic powder.

Katie Lolas, a 35-year-old mum from Sydney, shared her recipe for Creamy Chicken Potato Bake with her 163k fans and dubbed the dairy-free dish the ‘perfect wholesome comfort food for cold winter nights’

Recipe: How to make Katie Lolas’ Creamy Chicken Potato Bake

Serves four

Ingredients 

▪️  medium potatoes, diced

▪️ 1/2 tsp garlic powder

▪️ olive oil

▪️ 8 slices short cut bacon

▪️ 1 cup sliced spring onion + more for garnish

▪️ 3 cloves garlic, minced

▪️ 2 tsp fresh lemon thyme leaves

▪️ 3 tbsp cornflour

▪️ 1 1/2 cups chicken stock

▪️ 1 cup coconut milk full fat

▪️ 1 tbsp dijon mustard

▪️ 3 cups cooked shredded chicken

▪️ salt and pepper

Method    

1. Preheat your oven to 220°C and toss the potatoes with a splash of olive oil, sprinkle of salt and garlic powder. Spread the potatoes on the bottom of a medium baking dish and bake in the preheated oven for 25mins or until soft. Lower oven temperature to 180°C.

2. Heat a large pan over medium high heat and cook the bacon until crisp. Drain on paper towels and set aside.

3. Add the shallots and cook for 1-2 mins or until fragrant, then add the minced garlic and lemon thyme and continue to cook for another minute.

4. Whisk the corn flour into the spring onion garlic mixture and cook for about 30 seconds. Add in the chicken stock, coconut milk and mustard, while whisking. Raise the heat and bring to a gentle simmer, stirring and cook for another min, until the sauce thickens. Taste and add salt and pepper to taste.

5. Add the shredded chicken to the baking dish with the potatoes and mix, then pour the sauce over the top and gently mix to coat. Crumble the bacon and stir half of it into the chicken and potatoes, then sprinkle the rest over the top.

6. Bake in the preheated oven for 10 minutes or just long enough to heat through and finally, garnish with more sliced spring onions to serve.

Spread the potatoes on the bottom of a medium baking dish and bake in the preheated oven for 25 minutes or until soft and lower the temperature to 180°C.

Next, heat a large pan over medium high heat and cook the bacon until crisp and drain on paper towels before adding the shallots and cooking them for 1-2 minutes.

Once fragrant, add the minced garlic and lemon thyme and continue to cook for another minute.

As the spring onion mixture is cooking, whisk the corn flour in and cook for about 30 seconds before adding in the chicken stock, coconut milk and mustard, while whisking.  

Raise the heat and bring to a gentle simmer and stir and cook for another minute until the sauce thickens. Taste and add salt and pepper to taste.

The creamy crowd-pleasing dinner dish, which serves four, is made with hearty roasted potatoes baked with chicken, bacon, and an oozing sauce most won't believe is dairy-free

The creamy crowd-pleasing dinner dish, which serves four, is made with hearty roasted potatoes baked with chicken, bacon, and an oozing sauce most won’t believe is dairy-free

Next, add the shredded chicken to the baking dish with the potatoes and mix, then pour the sauce over the top and gently mix to coat. Crumble the bacon and stir half of it into the chicken and potatoes, then sprinkle the rest over the top.

To finish it off bake the dish in the preheated oven for 10 minutes or just long enough to heat through and finally, garnish with more sliced spring onions to serve.

‘I used a roast woolies chook to save time, but you could cook and shred your own fresh chicken if you’d prefer,’ Katie said.

It’s not the first time Katie has impressed with her tasty meals, with the teacher recently offering her healthy take on a traditional banana bread loaf.   

Using basic staples you’re likely to have in the pantry such as milk, eggs, baking soda, vanilla essence, cinnamon and bananas, she described the dish as ‘wholesome, healthy and delicious’.  

Ms Lolas (pictured with her newborn) has been dubbed the ‘queen of meal prepping’

She starts by preheating her oven to 180 degrees Celsius and lining a loaf tin with grease-proof baking paper.

Then, using a food processor, she grinds three cups of rolled oats into fine oat flour. 

Ms Lolas, who has built an Instagram following of more than 163,000 by sharing her simple recipes for low-cost meals, then mashes three bananas with a third of a cup of maple syrup, two eggs, a quarter cup of milk and a dash of vanilla essence.

In a separate bowl, she mixes two teaspoons of cinnamon and a pinch of salt, baking soda and baking powder with the fine oat flour. 

Once combined, Ms Lolas adds the wet ingredients to the dry and mixes thoroughly. 

it's not the first time Katie has impressed with her tasty meals, with the teacher recently offering her healthy take on a traditional banana bread loaf

it’s not the first time Katie has impressed with her tasty meals, with the teacher recently offering her healthy take on a traditional banana bread loaf

Ms Lolas describes the bread (pictured) as 'wholesome, healthy and delicious'

Ms Lolas describes the bread (pictured) as ‘wholesome, healthy and delicious’

Next, she pours the mixture into her loaf tin and lays a half slice of banana flat along the top.

She bakes the bread for 45 to 50 minutes, checking it’s fully cooked by sticking a toothpick into the middle. 

The loaf is baked through when the toothpick pulls out clean. 

Recipe: How to make Katie Lolas’ healthy banana bread

 

Ingredient

3 cups rolled oats

3 large bananas

¼ cup milk of choice

⅓ cup maple syrup

1 tsp vanilla essence

2 eggs

2 tsp cinnamon

Pinch of salt

¾ tsp baking soda

1 tsp baking powder

1 extra banana for decorating (optional)

Method

1. Preheat oven to 180C and line a loaf pan. 

2. Using a food processor grind 3 cups of rolled oats into fine oat flour.

3. In a large bowl, add mashed bananas, maple syrup, eggs, vanilla, milk and mix well.

4. In a separate bowl add cinnamon, salt, baking soda, and baking powder to oat flour and mix well. 

5. Add the wet ingredients to the dry ingredients and mix until combined.

6. Pour the mixture into your loaf pan. If using extra banana, slice down the middle and place on top of the mixture.

7. Bake oven for 45-50 mins or until you can insert a toothpick and it comes out clean. 

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