Seeing as it’s Prince Harry’s birthday this week, we thought we’d come up with a delicious British dish, which also happens (apparently) to be Prince Harry’s favourite supper! Chicken pie is (in our opinion) the ultimate comfort food, so we’re not surprised that this is his number one choice! Enjoy!
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Chicken Stock Pot
Mature Cheddar Cheese(ContainsMilk)
Panko Breadcrumbs(ContainsCereals containing gluten)
Put a large pot of water on to boil with a good pinch of salt. Peel and cut the potato into 1cm wide slices. Cut the bottom root and the top green leafy part off the leek, cut in half lengthways, then chop into 1cm wide slices. Chop the celery into roughly ½cm wide slices. Slice the mushrooms into roughly 1cm wide slices. Chop the chicken into small bite-sized pieces. Wash your hands.
Once your water is boiling, pop in your potato slices and cook for 10 mins or until your potato is just soft. Tip: Your potato is cooked when you can easily slip a knife through, but be careful because you don’t want the potato slices to break up too much. Once cooked, carefully drain your potato slices into a colander.
Pre-heat your oven to 220 degrees. While your potato is cooking, put a large frying pan on medium heat and add a drizzle of oil. Add your chicken, sprinkle over a pinch of salt and a good grind of black pepper and cook for 5-6 mins until the chicken is browned and cooked through. Tip: The chicken is cooked when no longer pink in the middle. You can cook your chicken in two batches if necessary, as you don’t want to crowd the pan and stew the chicken, or it won’t brown.
Once cooked, remove your chicken from the pan, add a drizzle more oil and then put your leek and celery into the pan and cook for 4 mins. Once slightly softened, add your mushrooms along with a pinch of salt and a good grind of black pepper. Turn the heat up slightly and cook everything together for 5 mins until the mushrooms are slightly browned.
Once your mushrooms have browned, pour in the water (as specified in the ingredient list above), add the chicken stock pot, bring to the boil and stir to dissolve. Add the cream, bring back to the boil, turn down the heat and gently bubble away for 5 mins, until it reduces by a third. Then, add your chicken back into the pan.
In the meantime, grate the cheddar cheese into a bowl and add the panko breadcrumbs and a drizzle of oil. Stir together.
Once your creamy chicken mixture has reduced by a third, taste it and add more salt and pepper if you think it needs it. Spoon it into an ovenproof dish. Top with your slices of potato and sprinkle over your cheesy breadcrumbs. Season with black pepper and pop on the top shelf of your oven to cook for 10 mins (or until the top has browned).
While your pie is cooking, get your washing up done!
Once your pie has cooked, remove it from your oven and serve in bowls. Voila!