Creamy chicken pie
This creamy chicken pie recipe was created by HelloFresh and has a topping of potatoes and cheesy breadcrumbs instead of pastry. It makes a lovely comforting meal
Ingredients
- 2 potatoes
- 2 celery sticks
- 1 leek
- 2 chicken breasts
- 1 punnet chestnut mushrooms
- 300 ml pot double cream
- 1 chicken stock pot
- 30 g cheddar cheese
- 30 g panko breadcrumbs
- 100 ml water
Instructions
- Preheat the oven to 220C
- Peel the potatoes and slice into 1 cm rounds.
- Add to a pan of salted boiling water and cook for ten to fifteen minutes until soft
- Pour into a colander and set aside
- Chop the chicken into small chunks. Add into a pan with hot oil and cook for around five minutes until brown. Set aside.
- Cut the leeks and celery into small pieces
- Add the leeks and celery to a pan with hot oil and cook gently for five minutes
- Chop the mushrooms and add them to the pan. Cook for five minutes until brown
- Add the water and stock pot to the pan and stir until it dissolves
- Pour in the cream and simmer until the liquid reduces by a third.
- Put the chicken back into the pan. Season with salt and pepper and put the chicken mixture in an oven proof dish
- Grate the cheese
- Top the chicken mixture with the potato slices and sprinkle over the cheese and breadcrumbs
- Add the dish into the oven and cook until the top is browned