Creamy Chicken and Mushroom Pie

Name: Creamy Chicken and Mushroom Pie with Potato Topping and Roasted Carrots
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: 1 Baking Potato; 210 Diced British Chicken Thigh; 2 Garlic Clove**; 2 Carrot; 25 Panko Breadcrumbs; 80 Sliced Mushrooms; 10 Chicken Stock Paste; 150 Creme Fraiche; 20 Grated Hard Italian Style Cheese; 2 Olive Oil; 100 Water for the Sauce

with Potato Topping and Roasted Carrots

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This Creamy Chicken and Mushroom Pie is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:

Family Friendly

Allergens:

Cereals containing gluten

•Milk

•Egg

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 20 minutes

DifficultyMedium

Ingredients

serving amount

Baking Potato

210

Diced British Chicken Thigh

Garlic Clove**

Carrot

Panko Breadcrumbs

(Contains: Cereals containing gluten)

Sliced Mushrooms

Chicken Stock Paste

150

Creme Fraiche

(Contains: Milk)

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

Olive Oil

100

Water for the Sauce

Nutritional information

Energy (kcal)725 kcal

Energy (kJ)3035 kJ

Fat46.2 g

of which saturates21.2 g

Carbohydrate48.7 g

of which sugars10.5 g

Protein35.9 g

Salt1.7 g

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

Utensils

•Colander

•Large Saucepan

•Bowl

•Pan

•Baking Tray

•Garlic Press

•Oven dish

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 1/2 tsp salt to the boil.

Peel the potato and slice into 1cm thick rounds.

Once boiling, add the potato slices to the water and simmer until you can easily slip a knife through, 8-12 mins. Carefully drain in a colander and set aside.

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

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

Once hot, add the chicken, season with salt and pepper, and cook until browned all over, 3-4 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Transfer the chicken to a bowl and set aside.

Trim the carrots, then halve lengthways (no need to peel). Chop 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. Roast on the top shelf of your oven until tender, 20-25 mins. Turn halfway through.

In a small bowl, combine the panko breadcrumbs and olive oil for the crumb (see pantry for amount). Season with salt and pepper and set aside.

Return the now empty frying pan to medium-high heat with a drizzle of oil. Once hot, add the sliced mushrooms to the pan. Season with salt and pepper and fry until browned, 5-6 mins, stirring occasionally. Stir in the garlic and cook for 1 min.

Add the water for the sauce (see pantry for amount) and chicken stock paste. Return the chicken to the pan, then bring to the boil. Mix in the creme fraiche and hard Italian style cheese, then turn down the heat and simmer gently until thickened, 3-4 mins. Taste and season with salt and pepper if needed. IMPORTANT: The chicken is cooked when no longer pink in the middle.