Cloud-Topped Chicken Pie

Name: Cloud-Topped Chicken Pie with Sun-Dried Tomato, Peas and Cheddar
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: 450 Potatoes; 260 Diced British Chicken Breast; 2 Garlic Clove**; 30 Mature Cheddar Cheese; 1 Tomato Passata; 28 Red Wine Stock Paste; 120 Peas; 25 Sun-Dried Tomato Paste; 100 Water for the Sauce

with Sun-Dried Tomato, Peas and Cheddar

Recipe Development TeamPublished on May 02, 2023

Get 50% off 1st box + free snacks for life!

We've teamed up with Disney and Pixar to celebrate the launch of "Elemental", the all-new original feature film - in cinemas July 7. Drift away to a delicious mealtime with this air-inspired Chicken Pie, complete with creamy mash clouds.

Tags:

Family Friendly

Allergens:

Milk

•Sulphites

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.

Total45 minutes

Active 40 minutes

DifficultyEasy

Ingredients

serving amount

450

Potatoes

260

Diced British Chicken Breast

Garlic Clove**

Mature Cheddar Cheese

(Contains: Milk)

Tomato Passata

Red Wine Stock Paste

(Contains: Sulphites)

120

Peas

Sun-Dried Tomato Paste

Not included in your delivery

100

Water for the Sauce

Nutritional information

Energy (kJ)2176 kJ

Energy (kcal)520 kcal

Fat10.5 g

of which saturates4.4 g

Carbohydrate62.9 g

of which sugars14.6 g

Protein45.5 g

Salt3.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Peeler

•Potato Masher

•Colander

•Lid

•Large Saucepan

•Pan

•Garlic Press

•Grater

•Oven dish

Cooking Instructions and Tips

Bring a large saucepan of water with 0.5 tsp salt (if you'd like to) to the boil. Chop the potatoes into 2cm chunks (peel first if you prefer).

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter, a splash of milk (if you have any) and mash until smooth.

Season with salt and pepper if you'd like to. Cover with a lid to keep warm.

Kids Step: Grab the potato masher and get mashing!

While the potatoes cook, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the chicken to the pan and season with salt and pepper if you'd like to. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, peel and grate the garlic (or use a garlic press).

Grate the cheese.

Stir the garlic into the chicken pan and cook for 1 min, then add the passata, red wine stock paste, water for the sauce (see pantry for amount) and a pinch of sugar (if you'd like to).

Reduce heat to medium and simmer until the sauce has thickened slightly, 3-4 mins.

Meanwhile, set your grill to high.

Stir the peas and sun-dried tomato paste into the sauce and cook until everything's piping hot, 1-2 mins. Season with salt and pepper if you'd like to.

Pour your chicken pie filling into an appropriately sized ovenproof dish.