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Creamy Chicken Pie

Creamy Chicken Pie

with Crispy Potato Topping

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Simple, comforting, and quick to make, Mimi’s Chicken Pie is a go to for chilly evenings. Originally created to celebrate Prince Harry’s birthday, Mimi wanted to make sure that this recipe was a real showstopper. Instead of opting for a traditional pastry crust, she decided to top this pie with a delicious layer of thinly sliced potatoes covered with golden cheesy breadcrumbs. This is pie royalty in all its glory.

Allergens:CeleryMilkCereals containing Gluten

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 conflict 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.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)


1 unit(s)

Celery Stick


1 punnet(s)

Chestnut Mushrooms

2 unit(s)

Chicken Breast

1 pot(s)

Chicken Stock Pot

1 pot(s)

Double Cream


30 grams

Mature Cheddar Cheese


30 grams

Panko Breadcrumbs

(ContainsCereals containing Gluten)

Not included in your delivery

100 milliliter(s)


2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3962 kJ
Energy (kcal)947 kcal
Fat61.0 g
of which saturates31.0 g
Carbohydrate52 g
of which sugars9.0 g
Protein52 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Mixing Bowl
Oven dish
Instructionsarrow up iconarrow up icon
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Put a saucepan of water with a pinch of salt on to boil for the potato and preheat your oven to 220°C. Peel the potato and slice into 1cm wide rounds. Pop the potato into your pan of boiling water, cook until just soft, 10-15 mins. TIP: The potato is cooked when you can easily slip a knife through, but be careful because you don't want the slices to break up too much. Once cooked, carefully drain in a colander and set aside.


Meanwhile, remove the root and dark green top from the leek, halve lengthways and slice into thin half moons. Chop the celery into ½cm wide pieces. Cut the mushrooms into roughly 1cm wide slices. Chop the chicken into bite-sized pieces. TIP: Remember to wash your hands after handling raw meat!


Heat a drizzle of oil in a frying pan on medium-high heat. Add the chicken, season with salt and pepper and cook until the chicken is browned, 5-6 mins. TIP: The chicken is cooked when it is no longer pink in the middle. Cook the chicken in two batches if you need to - in a crowded pan it will stew rather than brown!


Once cooked, remove your chicken from the pan and put on one side. Add a drizzle more oil and the leek and celery. Cook until slightly softened, 4 mins. Add the mushrooms along with a pinch of salt and a good grind of black pepper. Turn the heat up slightly and cook everything together until the mushrooms are slightly browned, about 5 mins.


Pour in the water (amount specified in the ingredient list) and add the chicken stock pot. Bring to the boil and stir to dissolve the stock pot. Add the double cream and bring back to the boil, then turn down the heat and simmer gently until reduced by a third, 4 mins. Meanwhile, grate the cheddar cheese into a mixing bowl. Add the panko breadcrumbs and olive oil (amount specified in the ingredient list). Stir together.


Once the sauce has reduced, return the chicken to the frying pan. Taste and add more salt and pepper if you think it needs it. Transfer the chicken mixture to an ovenproof dish and top with the potato slices. Sprinkle over your cheesy breadcrumbs. Season with black pepper and bake on the top shelf of your oven until the top is golden brown, 10 mins. Enjoy!