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Queen's Speech Coronation Chicken Pie

Mimi Morley
Mimi MorleyUpdated on November 04, 2025
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Calories
: 
689 kcal
Protein
: 
40.8g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

4 unit(s)

Garlic Clove

240 grams

Diced British Chicken Breast

1 sachet(s)

Curry Powder Mix

10 grams

Chicken Stock Paste

150 grams

Creme Fraiche

(Contains: Milk)

40 grams

Mango Chutney

120 grams

Peas

Not included in your delivery

1 tbsp

Plain Flour

100 milliliter(s)

Water for the Sauce

Energy (kJ)2882 kJ
Energy (kcal)689 kcal
Fat27.5 g
of which saturates15.7 g
Carbohydrate73.2 g
of which sugars19.2 g
Dietary Fibre9.1 g
Protein40.8 g
Salt1.6 g
Potassium996.8 mg
Calcium15.8 mg
Iron0.7 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Grater
•Medium Saucepan
•Knife
•Pan
•Measuring Jug
•Oven dish
•Potato Masher
•Colander

Instructions

1

Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes. Chop the potatoes into 2cm chunks (peel first if you prefer). Peel and grate the garlic (or use a garlic press).

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

2

Heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, add the chicken to the pan and season with salt and pepper.

Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

3

If the pan is dry, add a drizzle of oil, then sprinkle over the flour (see pantry for amount) and add the garlic and curry powder. Stir together and cook for 1 minute.

Pour in the water for the sauce (see pantry for amount) and stir in the chicken stock paste. Bring to the boil and simmer until slightly thickened, 2-3 mins.

 

4

Stir the creme fraiche, mango chutney and peas into the chicken. Bring to the boil and remove from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

Taste the sauce and add salt and pepper if you feel it needs it.

Cover with a lid to keep warm.

5

Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.

Preheat your grill to high.

Transfer the chicken mixture to an appropriately sized ovenproof dish when ready, then spoon over the creamy mash, using the back of a spoon to smooth it out. 

 

6

Use a fork to make lines all the way up and down the mash, drizzle with a little oil, then grill on the top shelf of your oven until golden brown, 8-9 mins. Keep an eye on your pie to make sure it doesn't burn.

Share between bowls and enjoy!

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