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.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Chicken Stock Pot
Preheat your oven to 200°C and put a large saucepan of water with a pinch of salt on to boil. 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 in a colander and return to the pan. Mash with a pinch of salt, a grind of pepper and a knob of butter (if you have some). Cover and set aside.
While the potato cooks, peel and grate the garlic (or use a garlic press). Chop the chicken thighs into 2cm pieces. Heat a splash of oil in a frying pan over medium-high heat. Add the chicken with a pinch of salt and a grind of black pepper. Fry until browned on the outside, about 10 mins. Add the garlic. Cook for 1 minute more, then pop the chicken into an ovenproof dish. Wipe the pan clean with some kitchen paper 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 medium heat and add a splash of oil. Cook the mushrooms until browned, 4-5 mins. Add the leek and 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 pour the mixture into the ovenproof dish with the chicken. Stir together.
Remove the tops from the carrots (no need to peel) and place them on a lined 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. Roast until golden and soft enough to eat, 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 carrots. Enjoy!