Winner, Winner, Chicken (Pie) Dinner
with Wholegrain Mustard and Mashed Potatoes
- Cereals containing gluten
- Wheat
- Milk
- Mustard
- Milk
- May contain traces of allergens
We're using mustard to flavour the creamy sauce with chicken and peas for a delicious and hearty meal.
Ingredients
½ unit(s)
Puff Pastry Sheet
(Contains: Cereals containing gluten, Wheat May contain traces of: Milk)
1 unit(s)
Onion
1 unit(s)
Leek
450 grams
Potatoes
240 grams
Diced British Chicken Breast
2 unit(s)
Garlic Clove
10 grams
Chicken Stock Paste
150 grams
Creme Fraiche
(Contains: Milk)
120 grams
Peas
10 grams
Wholegrain Mustard
(Contains: Mustard)
Not included in your delivery
75 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 9. Remove the puff pastry from your fridge and allow to come up to room temperature.
Halve, peel and thinly slice the onion. Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the onion and leek to the pan. Season with salt and pepper and stir-fry until softened, 4-5 mins.
While the veg fry, chop the potatoes into 2cm chunks (peel first if you prefer).
Once the onion and leek have softened, add the diced chicken to the pan. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
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 ½ 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. Taste and season if needed, then transfer to an appropriately sized pie dish.
Make kid friendly: If your kids don't like mustard, serve it on the side at the end instead of adding it to the sauce.
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. TIP: Brush the pastry with a little milk if you have some.
Bake your pie on the top shelf of your oven until golden brown, 15-20 mins.
Meanwhile, 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.
Once the pie is ready, remove it from the oven and allow it to stand for 2 mins, then share it out between your plates.
Serve the mash alongside and tuck in. Serve the mustard alongside if you omitted it from the sauce.
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