Prince Harry's Chicken Pie
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Prince Harry's Chicken Pie

Prince Harry's Chicken Pie

with Mushrooms and Carrots

Simple, comforting, and quick to make, Mimi’s Chicken Pie is a go to for weeknight evenings. Originally created to celebrate Prince Harry’s birthday (as it is apparently his favourite food), 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:
Milk

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.

Preparation Time40 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

260

Diced Chicken Breast

1

Baking Potato

1

Chicken Stock Powder

1

Onion

150

Chestnut Mushrooms

2

Garlic Clove

25

Panko Breadcrumbs

150

Creme Fraiche

(Contains Milk)

1

Carrot

Not included in your delivery

2

Olive Oil

100

Water for the Sauce

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Nutritional information

Energy (kcal)682 kcal
Energy (kJ)2853 kJ
Fat35 g
of which saturates14 g
Carbohydrate61 g
of which sugars13 g
Protein43 g
Salt0.92 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Peeler
Medium Saucepan
Knife
Bowl
Garlic Press
Grater
Grill Pan
Baking Dish

Instructions

Cook the Potatoes
1

Bring a large saucepan of water to the boil with 1/4 tsp of salt 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, 12-15 mins. Tip: The potato is cooked when you can easily slip a knife through, but be careful because you don't want the potato to overcook. Once cooked, carefully drain in a colander and set aside.

Prep
2

Meanwhile, halve, peel and thinly slice the onion. Thinly slice the mushrooms. Trim the carrot (no need to peel), halve lengthways then slice each half into long 1cm wide strips. Chop into 1cm chunks. Peel and grate the garlic (or use a garlic press). Put the breadcrumbs into a bowl, add the olive oil (see ingredients for amount) to a bowl. Season with salt and pepper, stir together.

Brown the Chicken
3

Heat a drizzle of oil in a frying pan on medium-high heat. When hot, add the chicken, season with salt and black pepper and cook until the chicken is browned, 6-7 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. TIP: Cook the chicken in two batches if you need to - in a crowded pan it will stew rather than brown!

Fry the Veg
4

Once cooked, transfer the chicken to a bowl and leave to the side. Add a drizzle more oil to the pan along with the onion and carrot. Cook on medium heat, stirring, until slightly softened, 4-5 mins. Stir in the mushrooms and a little more oil if needed. Turn the heat up slightly. Cook everything together until the mushrooms are browned, about 5-6 mins. Add the garlic, stir and cook for 1 minute.

Simmer
5

Pour in the water (see ingredients for amount) and add the chicken stock powder. Bring to the boil and stir to dissolve the stock powder. Add the creme fraiche and bring back to the boil, then turn down the heat and simmer gently until reduced by a third, 3-4 mins. Once the sauce has reduced, return the chicken to the frying pan. Season to taste with salt and pepper.

Bake and Serve!
6

Transfer the chicken mixture to an ovenproof dish and top with the cooked potato slices. Sprinkle over your breadcrumbs. Season with black pepper and bake on the top shelf of your oven until the top is golden brown, 10-12 mins. Serve straight from the dish and enjoy!