Creamy Chicken Breast and Mushroom Pie
with Potato Topping and Roasted Carrots
This Creamy Chicken and Mushroom Pie is perfect for the colder months. We're serving this classic combination with a hotpot inspired topping of thinly sliced potatoes under cheesy breadcrumbs. Best served when baked until golden and delicious.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Baking Potato
2 unit(s)
Garlic Clove
240 grams
Diced British Chicken Breast
3 unit(s)
Carrot
25 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
80 grams
Sliced Mushrooms
10 grams
Chicken Stock Paste
150 grams
Creme Fraiche
(Contains: Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
2 tbsp
Olive Oil for the Crumb
50 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with ½ 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 diced chicken, season with salt and pepper and cook until browned all over, 3-4 mins. Turn occasionally.
Transfer the browned chicken to a bowl and set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
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 middle shelf of your oven until tender, 25-30 mins. Turn halfway through.
In a small bowl, combine the 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 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 browned chicken to the pan, then bring to the boil.
Mix in the creme fraiche and cheese, then turn down the heat and simmer until thickened, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Transfer the pie filling to an appropriately sized ovenproof dish. Layer on the cooked potato slices. Season with salt and pepper, then sprinkle over the crumb. Bake on the top shelf of your oven until golden brown, 15-20 mins.
When the carrots have 5 mins remaining, remove the tray from the oven. Drizzle over the honey (see pantry for amount), then return to the oven for the remaining time.
When ready, serve your chicken and mushroom pie on plates with the roasted carrots alongside.
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