Cosy Coronation Double Chicken Pie and Roasted Carrots
with Mash Top, Peas and Mango Chutney
- Milk
This Cosy Coronation Double 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.
Ingredients
450 grams
Potatoes
3 unit(s)
Carrot
4 unit(s)
Garlic Clove
480 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
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water with ½ 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.
Meanwhile, trim the carrot (no need to peel). Cut into roughly 1cm wide, 5cm long batons. Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.
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. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
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 browned, 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, then remove from the heat.
Taste the sauce and season with salt and pepper if needed. Cover with a lid to keep warm.
Make kid friendly: If you’d prefer to serve the veg on the side, leave it out of the curry and cook it like this: Heat a small frying pan on high heat (no oil). When hot, add the peas. Season with salt and pepper. Stir-fry until piping hot, 2-3 mins.
Kids’ step: 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.
Once the carrots are cooked, transfer to a bowl and cover with foil to keep warm. 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.
Use a fork to make lines all the way up and down the mash, drizzle with a little oil, then grill on the top shelf of your oven until golden brown, 8-9 mins.
Serve between bowls when ready. Serve the carrots alongside.
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