Potato Topped Cheesy Chicken and Vegetable Pie

What could be more comforting than a chicken pie topped with cheesy mash?
1,322 Reviews
Cals 905 · Prot 75 · Carbs 88 · Fat 30
Weekly classic
Family-Friendly
Try Hello Chef Now
60 min
Potato Topped Cheesy Chicken and Vegetable Pie
What could be more comforting than a chicken pie topped with cheesy mash?
1,322 Reviews
Cals 905 · Prot 75 · Carbs 88 · Fat 30
Weekly classic
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Boil potatoes

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.
Prep

2 Prep

Meanwhile, peel and finely slice the onions. Peel and dice the carrot. Chop the parsley.
Simmer

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.
Season

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.
Mash potatoes

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.
Bake

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 minutes.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2022 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2022 Hello Chef All rights reserved · Terms of Service & Privacy Policy