Cosy Coronation Chicken Pie
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Cosy Coronation Chicken Pie

Cosy Coronation Chicken Pie

with Mash Top, Peas and Mango Chutney

This Cosy Coronation Chicken Pie is perfect for autumn. The filling is inspired by the classic dish created for the coronation of Queen Elizabeth II, with a creamy curried sauce and sweet mango chutney, then topped with a layer of mash and grilled until golden and delicious.

Tags:
Family Friendly
New
High Protein
Allergens:
Milk

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.

Preparation Time40 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

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

sideBannerName

Nutritional information

Energy (kJ)2928 kJ
Energy (kcal)700 kcal
Fat27.7 g
of which saturates15.8 g
Carbohydrate72.6 g
of which sugars18.7 g
Dietary Fiber9.1 g
Protein43.2 g
Salt1.74 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Large Saucepan
Pan
Measuring Jug
Lid
Oven dish
Colander

Instructions

Get Prepped
1

Bring a large saucepan of water with 1/2 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.

Cook the Chicken
2

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced 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. It's cooked when no longer pink in the middle.

Curry Up
3

Once the chicken is cooked, add a drizzle of oil if the pan is dry.

Sprinkle over the flour (see pantry for amount), then add the garlic and curry powder. Stir together and cook for 1 min.

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.

Pea Please
4

Stir the creme fraiche, mango chutney and peas through the sauce. Bring to the boil and remove from the heat.

Taste the sauce and season with salt and pepper if needed. Cover with a lid to keep warm.

Time to Mash
5

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, then spoon over the creamy mash, using the back of a spoon to smooth it out. 

Grill and Serve
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.

When ready, serve between your bowls.

Enjoy!