Creamy Chicken and Pea Puff Pastry Pie

Name: Creamy Chicken and Pea Puff Pastry Pie with Wholegrain Mustard and Mashed Potatoes
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: ½ pack(s) Puff Pastry Sheet**; 1 unit(s) Onion; 450 grams Potatoes; 240 grams Diced British Chicken Breast**; 2 unit(s) Garlic Clove**; 10 grams Chicken Stock Paste; 150 grams Creme Fraiche**; 120 grams Peas**; 17 grams Wholegrain Mustard; 75 milliliter(s) Water for the Sauce

with Wholegrain Mustard and Mashed Potatoes

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Pies are comforting and perfect for winter, plus this chicken pie is real comfort food. Here, we're using mustard to flavour the creamy sauce with chicken and peas for a delicious and hearty meal.

Tags:

Family Friendly

•New

Allergens:

Gluten

•Milk

•Senf

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 30 minutes

DifficultyMedium

Ingredients

serving amount

½ pack(s)

Puff Pastry Sheet**

1 unit(s)

Onion

450 grams

Potatoes

240 grams

Diced British Chicken Breast**

2 unit(s)

Garlic Clove**

10 grams

Chicken Stock Paste

150 grams

Creme Fraiche**

120 grams

Peas**

17 grams

Wholegrain Mustard

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)4108 kJ

Energy (kcal)982 kcal

Fat47.6 g

of which saturates26.2 g

Carbohydrate93.6 g

of which sugars17 g

Protein47.9 g

Salt2.1 g

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

Utensils

•Pan

•Garlic Press

•Large Saucepan

•Oven dish

•Potato Masher

•Colander

•Lid

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge and allow to come up to room temperature.

Halve, peel and thinly slice the onion.

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

Once hot, add the onion to the pan. Season and stir-fry until softened, 4-5 mins. While the onion fries, chop the potatoes into 2cm chunks (peel first if you prefer).

Once the onion has softened, add the diced chicken to the pan.

Cook until browned all over, 5-6 mins. Stir occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Meanwhile, bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes. Peel and grate the garlic (or use a garlic press).

Once the chicken has browned, add the garlic and fry for a further 30 secs.

Stir the chicken stock paste, creme fraiche and water for the sauce (see pantry for amount) into the chicken.

Bring to the boil, then lower the heat and simmer until the chicken is cooked through and the liquid has reduced, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

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

Once the chicken is cooked, stir in the peas and mustard (add less mustard if you'd prefer). Taste and season if needed, then transfer to an appropriately sized ovenproof dish.

Cover with the pastry (see ingredients for amount), pressing it over the side of the dish or just sitting it on top, then trimming off any excess.

Make a small hole in the middle to allow steam to escape. Bake your pie on the top shelf of your oven until golden brown, 15-20 mins. TIP: Brush the pastry with a little milk if you have some.