HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken & Mushroom Pie
Chicken & Mushroom Pie

Chicken & Mushroom Pie

with Honey Glazed Carrots

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A chicken and mushroom pie with 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!


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 conflict 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.

Preparation Time50 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Red Potato

1 unit(s)

Garlic Clove

2 unit(s)

Chicken Fillet

½ unit(s)


¼ bunch(es)


1 punnet(s)

Button Mushrooms

½ unit(s)

Chicken Stock Pot

1 pot(s)

Creme Fraiche


½ tsp

Dried Thyme

1 unit(s)

Bay Leaf

1 pack(s)

Chantenay Carrot

1 tbsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3443 kJ
Energy (kcal)823 kcal
Fat34.0 g
of which saturates15.0 g
Carbohydrate68 g
of which sugars23.0 g
Protein63 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Large Pan
Potato Masher
Frying Pan
Oven dish
Instructionsarrow up iconarrow up icon

reheat your oven to 200 degrees and put a Large Saucepan of water with a pinch of salt on to boil for the potatoes. 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 potato is 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). Then cover and set aside.


While the potato cooks, peel and grate the garlic (or use a garlic press). Chop the chicken 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'll 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 tarragon leaves from their stalks and roughly chop (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 put the mixture in 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. Toss to coat evenly and 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 and ENJOY!