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British Recipes
Prince Harry's Chicken Pie

Prince Harry's Chicken Pie

with Mushrooms and Carrots

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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:GlutenMilk
Preparation Time40 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Potatoes

1 unit(s)

Onion

1 punnet(s)

Closed Cup Mushrooms

1 unit(s)

Carrot

2 unit(s)

Garlic Clove

25 grams

Panko Breadcrumbs

(ContainsGluten)

280 grams

Diced Chicken Breast

1 sachet

KNORR Chicken Stock

150 grams

Crème Fraîche

(ContainsMilk)

Not included in your delivery

2 tbsp

Olive Oil

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2853 kJ
Energy (kcal)682 kcal
Fat36.0 g
of which saturates14.0 g
Carbohydrate61 g
of which sugars60.0 g
Protein43 g
Salt2.3 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Peeler
Saucepan
Bowl
Garlic Press
Grater
Frying Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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Cook the Potatoes
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
Prep
2

Meanwhile, halve, peel and thinly slice the onion into half moon shapes. 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 (amount specified in the ingredient list) to a bowl. Add a pinch of salt and pepper, stir together.

Brown the Chicken
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 pepper and cook until the chicken is browned, 6-7 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.tTIP: Cook the chicken in two batches if you need to - in a crowded pan it will stew rather than brown!

Fry the Veg
Fry the Veg
4

Once cooked, remove the chicken from the pan 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 mins. Stir in the mushrooms and a little more oil if needs be. Turn the heat up slightly. Cook everything together until the mushrooms are browned, about 5 mins. Add the garlic, stir and cook for 1 minute.

Simmer
Simmer
5

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 creme fraiche and bring back to the boil, then turn down the heat and simmer gently until reduced by a third, about 3 mins. 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.

Bake and Serve!
Bake and Serve!
6

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