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Creamy Cheesy Chicken Pie

with Carrot, Onion and Salad
Lily Stevens
Lily StevensUpdated on November 04, 2025
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Get 50% off your first box & free treats for 2 months!
Calories
: 
674 kcal
Protein
: 
41.7g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Sulphites
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

1 unit(s)

Onion

2 unit(s)

Garlic Clove

30 grams

Mature Cheddar Cheese

(Contains: Milk)

240 grams

Diced British Chicken Breast

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Chicken Stock Paste

10 grams

Dijon Mustard

(Contains: Sulphites, Mustard)

120 grams

Sliced Mushrooms

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Energy (kJ)2818 kJ
Energy (kcal)674 kcal
Fat32.5 g
of which saturates19 g
Carbohydrate56.4 g
of which sugars9.4 g
Dietary Fibre7 g
Protein41.7 g
Salt1.7 g
Potassium1093.4 mg
Calcium36.8 mg
Iron0.9 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Large Saucepan
•Grater
•Large Frying Pan
•Oven dish

Instructions

1

Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes. 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. 

2

Meanwhile, trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 0.5cm thick.

Halve, peel and chop the onion into small pieces.

Peel and grate the garlic (or use a garlic press).

Grate the cheese.

3

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

Once the oil is hot, add the chicken, onion and carrot to the pan and season with salt and pepper. Fry until the chicken is golden brown on the outside and cooked through and the veg has softened, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

4

Meanwhile, preheat your grill to high.

Add the garlic to the chicken and fry for a further min until fragrant, 1 min.

Stir in the creme fraiche, chicken stock paste, dijon mustard and water for the sauce (see pantry for amount). Bring to a boil, then reduce the heat and simmer until thickened, 3-4 mins.

Season with salt and pepper. 

Transfer the pie filling to an appropriately sized ovenproof dish.

5

Meanwhile, 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. Cover with a lid to keep warm.

Top the pie filling with an even layer of mash and smooth it out using the back of a spoon.

Sprinkle over the grated cheese, then grill until golden brown, 6-8 mins.

6

Serve your creamy cheesy chicken pie on plates. Serve the baby leaves alongside with a drizzle of oil over the leaves.

Enjoy!

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