PRE VE AUG 2020 Creamy Chicken Pie NEW VERSION
with Crispy Potato Topping
inspo: this is prince harrys birthday pie… but now being planned when it's not his birthday! Absolute winnner… something about it being creamy and indulgent… perfect for xmas!?
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)
Leek
1 sachet(s)
Chicken Stock Powder
1 unit(s)
Onion
260 grams
Diced British Chicken Thigh
150 grams
Chestnut Mushrooms
2 unit(s)
Garlic Clove
30 grams
Mature Cheddar Cheese
(Contains: Milk)
25 grams
Panko Breadcrumbs
(Contains: Cereals containing gluten)
150 grams
Creme Fraiche
(Contains: Milk)
450 grams
Potatoes
Not included in your delivery
2 tbsp
Olive Oil
100 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
Bring a large saucepan of water onto boil on high heat with 0.5 tsp of salt and preheat your oven to 220°C. Peel the potato and slice into 1cm thick rounds. Pop the potato into your pan of boiling water and 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.
Heat a drizzle of oil in a large frying pan on medium-high heat. Add the chicken, season with salt and black pepper and cook until the chicken is browned, 3-4 mins each side. Cook the chicken in two batches if you need to - in a crowded pan it will stew rather than brown!
While the chicken cooks, halve, peel and thinly slice the onion. Remove the root and dark green top from the leek, halve lengthways and slice into thin half moons. Thinly slice the mushrooms, peel and grate the garlic (or use a garlic press).
Once cooked, remove the chicken from the pan and put on one side. Add a drizzle more oil to the pan along with the leek and onion. Cook on medium heat, stirring, until slightly softened, 5-6 mins. Stir in the mushrooms and turn the heat up slightly. Cook everything together until the mushrooms are browned, about 5-6 more mins.Add the garlic and cook for 1 min.
Pour in the water (see ingredients list for amount) and add the chicken stock powder. Bring to the boil and stir to dissolve the stock powder, simmer until reduced by a third, 4-5 mins. Meanwhile, grate the cheddar cheese into a mixing bowl. Add the panko breadcrumbs and olive oil (see ingredients for amounts). Stir together. Once the sauce has reduced, stir in the creme fraiche, then remove from the heat.
Return the chicken to the frying pan. Taste and add more salt and pepper if you think it needs it. Tip: Add a splash of water if the mixture looks a little thick.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!
Explore Similar Recipes
