Classic 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 beautifully coloured carrots are not only delicious, they are packed full of vitamins and phytonutrients, which gives them their glorious hue! It’s also the reason we made them our Veggie of the Month!
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
1
Red Potato
1
Garlic Clove
6
Chicken Thighs
1
Leek
¼
Tarragon
1
Button Mushrooms
1
Chicken Stock Pot
1
Creme Fraiche
(Contains Milk)
1
Bay Leaf
500
Tri-coloured Chantenay Carrots
2
Honey
½
Thyme
Nutritional information
Utensils
Instructions
Preheat your oven to 200 degrees. Boil a large pot of water with a good pinch of salt. Roughly chop the red potato (no need to peel!) into 2cm chunks. Add your potato to the pot and simmer for 15-20 mins until you can easily slip a knife through, then drain. Mash your potato with a good pinch of salt, a grind of black pepper and a hearty knob of butter (if you have some), cover and set aside for later.
Peel and grate the garlic (or use a garlic press if you have one). Chop the chicken into bite-sized pieces.
Add a splash of oil to a large frying pan over medium heat and add your chicken. Cook for 10 mins until nicely browned on the outside. Add your garlic and a pinch of salt, sauté for 1 minute, then remove from the pan and pop in a large ovenproof dish (the size of a laptop would be perfect!).
While your chicken is cooking, cut the ends off the leek and slice into 1cm wide rounds then roughly chop the tarragon. There is no need to chop the button mushrooms, unless you have any gigantic ones!
Once you have transferred your chicken to your dish, add a splash of oil to the same frying pan (no need to wash) and cook your mushrooms for 3 mins over medium heat. Now add your leek and cook for a further 6 mins or until everything is nicely browned and starting to soften. Remove the pan from the heat and add your mushroom and leek mixture to your dish.
Add the chicken stock pot, crème frâiche and tarragon to your dish and stir everything together. Carefully fold in the thyme sprigs (we are adding these whole to save time!) and the bay leaf. Tip: Careful not to eat them later!
Cut the tops off the carrots then slice your white and purple carrots in half lengthways (no need to peel). Slice your orange carrots into four strips if they are a bit thicker. Place them on a baking tray with a drizzle of olive oil and the honey. Sprinkle over some salt and black pepper and mix together. Pop in your oven on the bottom shelf for 25-30 mins.
Cover your creamy chicken mixture with your mashed potato. Top with a drizzle of oil, a grind of black pepper and pinch of salt. Pop your dish on the top shelf of your oven for 25 mins, until nice and golden.
Serve your chicken and mushroom pie with a good helping of honey glazed carrots and enjoy!
