Potato Topped Cheesy Chicken and Vegetable Pie

Name: Potato Topped Cheesy Chicken and Vegetable Pie
Total time: 60 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 1 Piece of Brown onion; 1 Piece of Carrot; 15 Grams of Fresh parsley; 1 Tbsp of Olive oil; 1 Tsp of Salt; 20 Grams of Plain flour; 150 ML of Water; 1 Piece of Chicken stock cube; 100 ML of Cooking cream; 28 Grams of Onion marmalade; 100 Grams of Green peas; 1 Piece of Lemon; 1 Tsp of Black pepper; 600 Grams of Potatoes; 1 Tsp of Salt; 30 Grams of Parmesan; 60 Grams of Grated cheddar

What could be more comforting than a chicken pie topped with cheesy mash?

1,023 Reviews

Cals 881 · Prot 72 · Carbs 81 · Fat 31

Weekly classic

Family Friendly

60 min

Potato Topped Cheesy Chicken and Vegetable Pie

What could be more comforting than a chicken pie topped with cheesy mash?

1,023 Reviews

Cals 881 · Prot 72 · Carbs 81 · Fat 31

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)	3678 / 881
Fats (g)	30.5
of which saturated (g)	22
Carbohydrates (g)	81
of which sugars (g)	24.5
Fibers (g)	14.9
Proteins (g)	72.4
Salt (g)	4.5

*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. Chop the parsley.

3 Simmer

Heat a pan over a medium-low heat with a drizzle of oil. Once hot, add the chicken, carrot and onion with a pinch of salt and cook 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. Give everything a good mix up. 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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