Chicken and Mushroom Pie
with Honey Glazed Carrots
Chicken and mushroom pie with a creamy mash topping sounds like a meal worth rushing home for! We've given this classic dish a HelloFresh spin with roasted, honey glazed chantenay carrots. These miniature carrots are not only delicious, but packed full of vitamins and phytonutrients, which gives them their glorious hue!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
700
Red Potato
1
Garlic Clove
6
British Chicken Thighs
1
Leek
½
Tarragon
1
Button Mushrooms
1
Chicken Stock Pot
1
Creme Fraiche
(Contains Milk)
1
Dried Thyme
1
Bay Leaf
750
Chantenay Carrots
2
Honey
Nutritional information
Utensils
Instructions
Chop the red potato (no need to peel!) into 2cm chunks and add to your pan of boiling water. Simmer until soft, 15-20 mins. TIP: The potatoes are cooked when you can easily slip a knife through. Drain the potato and return to the pan. Mash with a pinch of salt, a grind of black pepper and a knob of butter (if you have some), cover and set aside.
While the potatoes cook, peel and grate the garlic (or use a garlic press). Chop the chicken thighs into 2cm pieces. Heat a splash of oil in a large frying pan over medium-high heat. Add the chicken with a pinch of salt and a grind of black pepper. Fry until nicely browned on the outside, about 10 mins. Add the garlic. Cook for 1 minute more, then pop the chicken in an ovenproof dish. Wipe the pan clean we will use it again later.
While the chicken is cooking, remove the root and dark green top from the leek and slice into 1cm thick rounds. Pick the leaves from the tarragon and roughly chop them (discard the stalks). Halve the button mushrooms.
Put the (now empty) frying pan on a medium heat and add a splash of oil. Cook the mushrooms until browned, 4-5 mins. Add the leek. Cook until softened, another 5-6 mins. Stir in the tarragon, chicken stock pot, crème fraîche, dried thyme and bay leaf. Bring to the boil then transfer the mixture to your ovenproof dish with the chicken.
Cut the carrots in half lengthways (no need to peel). Place them on a baking tray with a drizzle of olive oil and the honey. Season with salt and black pepper. Pop on the middle shelf of your oven. Cook for 25-30 mins.
Meanwhile, cover the chicken mixture with the mashed potato. Top with a drizzle of olive oil, a pinch of salt and a grind of black pepper. Pop the pie on the top shelf of your oven. Bake until golden, 20-25 mins. Serve the pie with a good helping of honey glazed carrots. Enjoy!
