Cosy Coronation Chicken Pie

Name: Cosy Coronation Chicken Pie with Mash Top, Peas and Mango Chutney
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 450 grams Potatoes; 4 unit(s) Garlic Clove**; 240 grams Diced British Chicken Breast; 1 sachet(s) Curry Powder Mix; 10 grams Chicken Stock Paste; 150 grams Creme Fraiche; 40 grams Mango Chutney; 120 grams Peas; 1 tbsp Plain Flour; 100 milliliter(s) Water for the Sauce

with Mash Top, Peas and Mango Chutney

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This Cosy Coronation Chicken Pie is perfect for autumn. The filling is inspired by the classic dish created for the coronation of Queen Elizabeth II, with a creamy curried sauce and sweet mango chutney, then topped with a layer of mash and grilled until golden and delicious.

Tags:

Family Friendly

•New

•High Protein

Allergens:

Milk

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.

Total40 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

4 unit(s)

Garlic Clove**

240 grams

Diced British Chicken Breast

1 sachet(s)

Curry Powder Mix

10 grams

Chicken Stock Paste

150 grams

Creme Fraiche

(Contains: Milk)

40 grams

Mango Chutney

120 grams

Peas

Not included in your delivery

1 tbsp

Plain Flour

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2928 kJ

Energy (kcal)700 kcal

Fat27.7 g

of which saturates15.8 g

Carbohydrate72.6 g

of which sugars18.7 g

Dietary Fibre9.1 g

Protein43.2 g

Salt1.7 g

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

Utensils

•Garlic Press

•Large Saucepan

•Pan

•Measuring Jug

•Lid

•Oven dish

•Colander

Instructions

Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.

Chop the potatoes into 2cm chunks (peel first if you prefer). Peel and grate the garlic (or use a garlic press).

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

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken to the pan and season with salt and pepper.

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.

Once the chicken is cooked, add a drizzle of oil if the pan is dry.

Sprinkle over the flour (see pantry for amount), then add the garlic and curry powder. Stir together and cook for 1 min.

Pour in the water for the sauce (see pantry for amount) and stir in the chicken stock paste. Bring to the boil and simmer until slightly thickened, 2-3 mins.

Stir the creme fraiche, mango chutney and peas through the sauce. Bring to the boil and remove from the heat.

Taste the sauce and season with salt and pepper if needed. Cover with a lid to keep warm.

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

Preheat your grill to high.

Transfer the chicken mixture to an appropriately sized ovenproof dish, then spoon over the creamy mash, using the back of a spoon to smooth it out.