Creamy Chicken and Mushroom Pie
with Potato Topping and Roasted Carrots
- Cereals containing gluten
- Milk
- Egg
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.
Ingredients
1
Baking Potato
210
Diced British Chicken Thigh
2
Garlic Clove
2
Carrot
25
Panko Breadcrumbs
(Contains: Cereals containing gluten)
80
Sliced Mushrooms
10
Chicken Stock Paste
150
Creme Fraiche
(Contains: Milk)
20
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
2
Olive Oil
100
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 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.
Transfer the chicken and mushroom filling to an appropriately sized ovenproof dish. Layer on the cooked potato slices, then sprinkle over the crumb.
Season with pepper and bake on the top shelf of your oven until golden brown, 10-12 mins.
When ready, serve your hotpot on plates with the roasted carrots alongside.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The creamy chicken and mushroom filling is a real highlight, with a rich, well-seasoned sauce that many find deeply satisfying. The roasted carrots are a popular addition, and the breadcrumb topping adds a pleasant crunch when it browns well.
- Ease of prep: Most find the recipe straightforward and easy to follow, though the overall cooking time can run longer than expected. Keeping an eye on each stage — particularly the potatoes and sauce — helps everything come together smoothly.
- Suggestions: Slice the potatoes as thinly as possible (around 5mm) to help them cook through and crisp up in the oven. Adding frozen peas, broccoli, or spinach to the sauce is a popular way to bulk out the filling, and a small spoonful of mustard or dried tarragon can lift the flavour nicely. If the sauce feels too rich, reducing the crème fraiche slightly and adding a splash more stock helps balance it.
- Next-day meals: One potato between two people leaves some feeling short-changed, so consider adding an extra potato or supplementing with a green vegetable on the side. The filling is generous enough that a few extras go a long way.
- Portions: The carrot quantity is frequently noted as too small for two or more people, so having a few extra to hand is worth considering.
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