Potato Topped Chicken Pie
with mushrooms and carrots
This savoury, potato-topped chicken pie is the ultimate in comforting recipes. While it acts as the perfect antidote for dark and cold evenings, this simple and delicious dish is really perfect for any occasion.
Ingredients
3 unit(s)
Potatoes
125 grams
Mushrooms
2 unit(s)
Garlic
260 grams
Diced Chicken Breast
125 grams
Creme Fraiche
(Contains Milk)
1 unit(s)
Onion
1 unit(s)
Carrot
1 sachet(s)
Chicken Stock
1 sachet(s)
Worcester Sauce
(Contains Soya)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Instructions
Boil a large pot of salted water for the potatoes. Chop the potatoes into 2cm chunks (peeling optional).
Add the potatoes to the boiling water and cook until fork tender, 15-20 mins. Once cooked, drain the potatoes in a colander and return to the pan off the heat. Add a knob of butter and a splash of water or milk. Mash until smooth. Season with salt and pepper. Cover to keep warm.
- 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).
- 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 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 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 mash then 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!
