Italian Style Potato Topped Chicken Pie
with Cheese and Sauteed Peas
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 grams
Potatoes
240 grams
Diced British Chicken Breast
2 unit(s)
Garlic Clove
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains Sulphites)
25 grams
Sun-Dried Tomato Paste
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
120 grams
Peas
Not included in your delivery
50 milliliter(s)
Water for the Sauce
1 tsp
Sugar
20 grams
Butter
Nutritional information
Utensils
Instructions
Bring a large saucepan of water with 0.5 tsp salt 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.
Meanwhile, 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. Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
While the chicken cooks, peel and grate the garlic (or use a garlic press).
Once the chicken has browned, stir in the garlic and fry for 1 min.
Next, add the passata, red wine stock paste, water and sugar for the sauce (see pantry for both amounts).
Bring to the boil, then lower the heat so the sauce simmers gently. Cook until the chicken is cooked through and the sauce has thickened, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, set your grill to high.
Once the sauce has thickened and the chicken is cooked, stir in the sun-dried tomato paste, butter (see pantry for amount) and half the cheese. Taste and season with salt and pepper if needed, then remove from the heat.
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). Mash until smooth then season with salt and pepper.
Transfer the chicken pie filling into an appropriately sized ovenproof dish.
Spoon the mashed potato on top of the chicken filling, spreading it out with the back of a spoon. Sprinkle over the remaining cheese.
Grill the pie until golden, 3-4 mins.
Meanwhile, clean out the (now empty) frying pan and pop it back on medium-high heat with a drizzle of oil.
Once hot, add the peas and stir-fry for 2-3 mins, then remove from the heat. Season with salt and pepper.
Once ready, share the pie out between your plates and serve the sauteed peas on the side.
Enjoy!
