Creamy Chicken Breast and Mushroom Pie
with Potato Topping and Roasted Carrots
This Creamy Chicken Breast and Mushroom Pie is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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
1 unit(s)
Baking Potato
2 unit(s)
Garlic Clove
260 grams
Diced British Chicken Breast
2 unit(s)
Carrot
25 grams
Panko Breadcrumbs
(Contains Cereals containing gluten)
80 grams
Sliced Mushrooms
10 grams
Chicken Stock Paste
150 grams
Creme Fraiche
(Contains Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
2 tbsp
Olive Oil for the Crumb
50 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 1/2 tsp salt to the boil.
Peel the potato and slice into 1cm thick rounds.
Once boiling, add the potato slices to the water and simmer until you can easily slip a knife through, 8-12 mins. Carefully drain in a colander and set aside.
Peel and grate the garlic (or use a garlic press).
While the potatoes cook, heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the diced chicken, season with salt and pepper, and cook until browned all over, 3-4 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Transfer the chicken to a bowl and set aside.
Peel and grate the garlic (or use a garlic press). Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Roast on the top shelf of your oven until tender, 20-25 mins. Turn halfway through.
In a small bowl, combine the breadcrumbs and olive oil for the crumb (see pantry for amount). Season with salt and pepper and set aside.
Return the (now empty) frying pan to medium-high heat with a drizzle of oil. Once hot, add the sliced mushrooms to the pan. Season with salt and pepper and fry until browned, 5-6 mins, stirring occasionally. Stir in the garlic and cook for 1 min.
Add the water for the sauce (see pantry for amount) and chicken stock paste. Return the chicken to the pan, then bring to the boil. Mix in the creme fraiche and hard Italian style cheese, then turn down the heat and simmer gently until thickened, 3-4 mins. Taste and season with salt and pepper if needed. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Transfer the chicken and mushroom filling to an appropriately sized ovenproof dish. Layer on the cooked potato slices, then sprinkle over the crumb.
Season with pepper and bake on the top shelf of your oven until golden brown, 10-12 mins.
When the carrots have 5 mins remaining, remove the tray from the oven. Drizzle over the honey (see pantry for amount), then return to the oven and roast for the remaining time.
When ready, serve your hotpot on plates with the roasted carrots alongside.
Enjoy!
