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Creamy Chicken and Mushroom Pie
Creamy Chicken and Mushroom Pie

Creamy Chicken and Mushroom Pie

with Honey Roasted Carrots

This Creamy Chicken and Mushroom Pie proves how comforting British food favourites can be with its velvety mushroom sauce, topped with a crispy layer of mashed potatoes.

Tags:
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 35 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

3 unit(s)

Carrot

2 unit(s)

Garlic Clove**

30 grams

Mature Cheddar Cheese

(Contains: Milk)

240 grams

Diced British Chicken Breast

120 grams

Sliced Mushrooms

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Wholegrain Mustard

10 grams

Vegetable Stock Paste

Not included in your delivery

100 milliliter(s)

Water for the Sauce

2 tbsp

Honey

Nutritional information

Energy (kJ)3206 kJ
Energy (kcal)766 kcal
Fat33.4 g
of which saturates19 g
Carbohydrate75.8 g
of which sugars26.4 g
Dietary Fibre10.4 g
Protein42.2 g
Salt1.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Knife
Large Saucepan
Baking Tray
Garlic Press
Grater
Large Frying Pan
Potato Masher
Colander

Instructions

Get Prepped
1

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.

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. 

Finish the Prep
2

In the meantime, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

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

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.

Make your Sauce
3

While everything cooks, heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the diced chicken and mushrooms. Fry until golden brown, 5-7 mins. Season with salt and pepper.

Add the garlic and fry for 1 min more.

Stir through the creme fraiche, wholegrain mustard, vegetable stock paste and water for the sauce (see pantry for amount). Bring up to the boil, then lower to a simmer. Cook until thickened slightly, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

Mash it Up
4

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.

Pour your pie filling into an appropriately sized ovenproof dish.

Top with an even layer of mash and sprinkle over the Cheddar.

Time to Bake
5

Transfer your pie to the oven and cook until the cheese is golden and bubbly, 8-9 mins. 

When the carrots have 5 mins remaining, drizzle over the honey (see pantry for amount) and return to the oven. 

Finish and Serve
6

Share your pie between your serving plates. 

Serve with your carrots alongside. 

Enjoy!

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