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.
Closed Cup Mushrooms
Diced Chicken Breast
KNORR Chicken Stock
Water for the Sauce
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.
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.
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!
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.
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.
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!