Potato Topped Chicken Pie
with mushrooms and carrots
This savoury, potato-topped chicken pie is the ultimate in comforting recipes. A simple and delicious dish that is perfect for any occasion.
The quantities provided above are averages only.
Ingredients
3 unit(s)
Potatoes
125 grams
Mushrooms
2 unit(s)
Garlic
260 grams
Diced Irish Chicken Breast
125 grams
Creme Fraiche
(Contains Milk)
1 unit(s)
Onion
1 unit(s)
Carrot
1 pack(s)
Breadcrumbs
(Contains Wheat)
1 sachet(s)
Chicken Stock
1 sachet(s)
Worcester Sauce
(Contains Soya)
1 sachet(s)
Mustard
(Contains Barley, Mustard, Wheat)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water.
- Slice the potatoes into 1cm rounds.
- Pop the sliced potatoes into the boiling water and cook until slightly softened, 6-8 mins.
- Once cooked, carefully drain in a colander and set aside. Season to taste with salt and pepper.
TIP: The potato is cooked when just fork tender—take care not to overcook!
- Meanwhile, halve, peel and thinly slice the onion.
- Thinly slice the mushrooms.
- Trim the carrot (no need to peel). Chop into 1cm chunks.
- Peel and grate the garlic (or use a garlic press).
- Add the breadcrumbs to a bowl along with 2 tbsp oil (double for 4p). Season with a pinch of salt and pepper and mix together.
- Place a pan over medium-high heat with a drizzle of oil.
- When hot, add the chicken (cook in two batches if necessary). IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Season with salt and pepper and cook until the chicken is browned, 6-7 mins.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing we use to keep it fresh.
- Add the onion and carrot and cook, stirring, until slightly softened, 4-5 mins.
- Stir in the mushrooms and a little more oil if needed. Turn the heat up slightly.
- Cook everything together until the mushrooms are browned, about 5-6 mins.
- Add the garlic, stir and cook for 1 min.
- Add 150ml water (double for 4p) and stock powder to the pan. Bring to the boil and stir to dissolve.
- Stir in mustard, Worcester sauce and creme fraiche. Bring back to the boil, then turn down the heat.
- Simmer gently until reduced by around one-third, 3-4 mins.
- Season to taste with salt and pepper.
TIP: Loosen with a splash of water if necessary!
- Transfer the contents of the pan to an appropriately-sized ovenproof dish.
- Top with the cooked potato slices then sprinkle over the breadcrumbs.
- Bake on the top shelf of your oven until the topping is golden brown and chicken is cooked through, 10-15 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Serve straight from the dish!
