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Creamy chicken pie with crispy potato topping
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5 from 1 vote

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


  • 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


  • 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