Creamy Chicken Potato-Topped Pie

Leek

Garlic Clove × 2

Spring Greens

150

Carrot

Cream Cheese

50

Dijon Mustard

5

Chicken Cube

Potatoes

400

Chicken Breast

250

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20 min

Hearty and oh-so-creamy, this deliciously crispy mash-topped pie is packed with chicken breast, sweet leeks and carrot. Serve with garlicky greens.

Nutritional info

kcal

632.6

protein

40.2 g

carbs

59.4 g

fats

26 g

fiber

9.5 g

Categories: ,

Ingredients

1 Leek
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2 Garlic Clove
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150g Spring Greens
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1 Carrot
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50g Cream Cheese
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5ml Dijon Mustard
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1 Chicken Cube
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400g Potatoes
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250g Chicken Breast
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Cooking instructions

Step 1

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle and chop the potatoes (skins on) into large bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and a pinch of salt and bring to the boil over a high heat

Cook for 12-15 min or until fork-tender, then drain and return to the pot to steam dry

Step 2

Whilst the potatoes are boiling, add the chicken breasts to a baking tray with drizzle of olive oil and a pinch of salt and pepper

Put the tray in the oven for 15 min or until cooked through (no pink meat!), then re-boil a kettle

Step 3

Chop the leek[s] in half lengthways, then wash to remove any grit from between the leaves, then top, tail and slice finely

Top, tail and dice the carrot[s]

Heat a large, wide-based pan (preferably non-stick) with 15g [30g] butter over a medium heat

Once melted, add the chopped leek and carrot with a pinch of salt and cook for 4-5 min or until beginning to soften

Step 4

Meanwhile, peel and finely chop (or grate) the garlic

Dissolve the Kallo chicken stock cube[s] and Dijon mustard in 250ml [400ml] boiled water

Once the vegetables have softened, add half the chopped garlic with 1 tbsp [2 tbsp] flour and cook for 30 secs

Add the stock and soft cheese, bring to the boil over a high heat and cook for 3-4 min or until thickened

Step 5

Once the chicken is cooked, transfer it to a clean board and shred it apart using two forks – this technique is known as 'pulling'

Return the drained potatoes to a low heat with a knob of butter and a small splash of milk

Season with a generous pinch of salt and pepper and mash until smooth

Step 6

Add the pulled chicken to the sauce with a generous grind of black pepper and give everything a good mix up – this is your creamy chicken pie filling

Transfer the creamy chicken pie filling to an oven-proof dish and top with the mash

Put the dish in the oven for 15-20 min or until bubbling and golden – this is your creamy chicken potato-topped pie

Step 7

Once the pie is almost done, rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice very finely

Heat a separate large, wide-based pan (preferably non-stick) with a knob of butter over a medium heat

Once hot, add the sliced spring greens and remaining chopped garlic and cook for 3-4 min or until tender with a bite – these are your garlicky greens

Step 8

Serve the creamy chicken potato-topped pie with the garlicky greens to the side

Enjoy!

Loved this recipe? Us too! That’s why it’s one of our Everyday Favourites, available every week.

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