Potato Topped Cheesy Chicken and Vegetable Pie
What could be more comforting than a chicken pie topped with cheesy mash?
Cals 875 · Prot 73 · Carbs 82 · Fat 30
Weekly classic
Family Friendly
60 min
What could be more comforting than a chicken pie topped with cheesy mash?
Cals 875 · Prot 73 · Carbs 82 · Fat 30
Weekly classic
Family Friendly
Ingredients
Filling
Chicken breast
400 Grams
Brown onion
1 Piece
Carrot
1 Piece
Fresh parsley
15 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Plain flour
10*11*
20 Grams
Water
150 ML
Chicken stock cube
4*5*9*15*
1 Piece
Cooking cream
4*
100 ML
Onion marmalade
28 Grams
Green peas
100 Grams
Lemon
1 Piece
Black pepper
0.5 Tsp
Mash
Potatoes
600 Grams
Salt
0.5 Tsp
Parmesan
4*
30 Grams
Grated cheddar
4*
60 Grams
Allergens
*10 Wheat, *11 Gluten, *4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3653 / 875 |
| Fats (g) | 29.8 |
| of which saturated (g) | 17.7 |
| Carbohydrates (g) | 82 |
| of which sugars (g) | 24.4 |
| Fibers (g) | 14.9 |
| Proteins (g) | 72.5 |
| Salt (g) | 4.4 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil potatoes
- Preheat the oven to 200°C/180°C fan.
- Peel and chop the potatoes into bite-size pieces.
- Add them to a pan of boiling water with a generous pinch of salt.
- Cook the potatoes over a medium heat for 20 min or until soft.
2 Prep
- Meanwhile, peel and finely slice the onions.
- Peel and dice the carrot.
- Pick and chop the parsley.
3 Simmer
- Heat a pan over medium-low heat with a drizzle of oil.
- Fry the chicken, carrot and onion with a pinch of salt for 7 min until the onions and carrots are soft and the chicken is browned.
- Add the flour and stock cube and stir until a paste forms.
- Slowly add the water and simmer, covered, for 8 min.
- Meanwhile, grate the Parmesan.
4 Season
- After 8 min, remove the chicken from the pan and shred it using two forks.
- Return the pulled chicken to the pan and stir in the cream (save a splash for the mash), onion marmalade, parsley and peas.
- Mix well.
- Season with a squeeze of lemon juice and a pinch of salt and pepper.
- Set aside.
5 Mash potatoes
- Once soft, drain the potatoes and return them to the pan with a splash of the reserved cream.
- Mash until smooth.
- Add half of the cheddar and Parmesan.
- Season generously with salt.
6 Bake
- Transfer the chicken sauce to an oven proof dish.
- Carefully top with the mashed potato and sprinkle with the remaining cheese.
- Run a fork over the mash to create a ripple effect.
- Bake for 15 min until golden brown on top.
Tip! For an extra golden crust, place the pie under the grill or broiler for the final 5 min.
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