Creamy Chicken & Leek Pie

Name: Creamy Chicken & Leek Pie with Mash and Green Beans
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: ½ Apple and Sage Jelly; 1 Leek; ½ Chicken Stock Powder; 150 Green Beans; 100 Creme Fraiche; 260 Diced Chicken Thigh; 30 Mature Cheddar Cheese; 450 Potatoes; ½ Sage; 100 Water for the Sauce

with Mash and Green Beans

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We love a good Chicken Pie and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

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.

Total45 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

Apple and Sage Jelly

Leek

Chicken Stock Powder

150

Green Beans

100

Creme Fraiche

260

Diced Chicken Thigh

Mature Cheddar Cheese

(Contains: Milk)

450

Potatoes

Sage

Not included in your delivery

100

Water for the Sauce

Nutritional information

Energy (kcal)689 kcal

Energy (kJ)2883 kJ

Fat32 g

of which saturates13 g

Carbohydrate57 g

of which sugars11 g

Protein51 g

Salt1 g

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

Utensils

•Plate

Instructions

Preheat your oven to 220°C and bring a large saucepan of water tot the boil with a pinch of salt for the potatoes. Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the diced chicken and a pinch of salt and pepper. Cook, stirring occasionally, until golden all over, 6-8 mins.

Meanwhile, chop the potatoes into 2cm chunks (no need to peel). Add both to the pan of boiling water and cook until you can easily slip a knife through them, 10-12 mins. When cooked, drain in a colander and return to the pan, off the heat.

Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice widthways. Stir into the chicken. Pick the sage leaves from their stalks and roughly chop (discard the stalks). Add to the pan, along with the water (see ingredients for amount) and stock powder. Stir to dissolve the stock powder then bring to the boil, lower the heat and simmer until reduced by half, 5-8 mins. Trim the green beans.

Stir the apple and sage jelly and crème fraîche into the chicken. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Bring to the boil then remove the pan from the heat. Pour the mixture into an ovenproof dish and set aside. Mash the potato with a potato masher, adding a knob of butter if you have any. Season to taste with salt and pepper.

Spread the mash over the chicken filling. Grate the cheddar cheese over the top then bake on the top shelf of your oven until golden and bubbly, 10-15 mins. Meanwhile, rinse and refill the potato pan with water and bring to the boil. Add the green beans to the boiling water and cook until just tender, 5-7 mins. Drain in the colander and return to the pan, with the lid on, to keep warm.