Cloud-Topped Chicken Pie
with Sun-Dried Tomato, Peas and Cheddar
We've teamed up with Disney and Pixar to celebrate the launch of "Elemental", the all-new original feature film - in cinemas July 7. Drift away to a delicious mealtime with this air-inspired Chicken Pie, complete with creamy mash clouds.
The quantities provided above are averages only.
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.
Ingredients
450
Potatoes
260
Diced British Chicken Breast
2
Garlic Clove
30
Mature Cheddar Cheese
(Contains Milk)
1
Tomato Passata
28
Red Wine Stock Paste
(Contains Sulphites)
120
Peas
25
Sun-Dried Tomato Paste
Not included in your delivery
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water with 0.5 tsp salt (if you'd like to) to the boil. Chop the potatoes into 2cm chunks (peel first if you prefer).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter, a splash of milk (if you have any) and mash until smooth.
Season with salt and pepper if you'd like to. Cover with a lid to keep warm.
Kids Step: Grab the potato masher and get mashing!
While the potatoes cook, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the chicken to the pan and season with salt and pepper if you'd like to. 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. It's cooked when no longer pink in the middle.
Meanwhile, peel and grate the garlic (or use a garlic press).
Grate the cheese.
Stir the garlic into the chicken pan and cook for 1 min, then add the passata, red wine stock paste, water for the sauce (see pantry for amount) and a pinch of sugar (if you'd like to).
Reduce heat to medium and simmer until the sauce has thickened slightly, 3-4 mins.
Meanwhile, set your grill to high.
Stir the peas and sun-dried tomato paste into the sauce and cook until everything's piping hot, 1-2 mins. Season with salt and pepper if you'd like to.
Pour your chicken pie filling into an appropriately sized ovenproof dish.
Spoon the mashed potato on top of the chicken filling, smooth out into fluffy clouds with the back of a spoon.
Sprinkle over the grated cheese.
Grill the pie until golden, 3-4 mins.
Kids Step: Make your fluffy clouds by using the back of a spoon to smooth out the mash - get creative!
Share your cloud pie between your plates.
Enjoy!
