Potato Topped Cheesy Chicken and Vegetable Pie

Weekly classic
Chef's choice
What could be more comforting than a chicken pie topped with cheesy mash?
Cooking time: 60 min
Cals 922 · Prot 62 · Carbs 87 · Fat 32
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Chicken breast
400 Grams
Brown onion
1 Piece
1 Piece
Fresh parsley
15 Grams
Olive oil
1 Tbsp
0.5 Tsp
Plain flour
20 Grams
150 ML
Chicken stock cube
1 Piece
Cooking cream
100 ML
Onion marmalade
28 Grams
Green peas
100 Grams
1 Piece
Black pepper
0.5 Tsp


600 Grams
0.5 Tsp
30 Grams
Grated cheddar
60 Grams


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 marmaladeparsley 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. 
Tips for fussy eaters
If there's a vegetable they don't like, swap it for their favourite!
Pro tip
For an extra golden crust, place the pie under the grill or broiler for the final 5 minutes.

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