Chicken and Potato Pie (HC)
Ingredients
- Approx 1kg potatoes, halved (or quartered), with skins left on
- 2 tsp butter
- Pinch of salt
- Pinch of black pepper
- 1 tbsp olive oil
- 6 chicken fillets (or 600g cooked chicken, chopped or shredded)
- 1 broccoli, cut into florets
- 1 small onion, diced
- 1 large leek (or 2 small), finely sliced
- 2 tsp garlic powder
- 2 tsp Italian seasoning
- 1 chicken or vegetable stock cube (low sodium)
- 120ml boiling water
- 4 tbsp garlic and herb cream cheese
- 1 tsp English mustard
- Squeeze of lemon juice
- 50g cheese, grated
- 1 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
To serve per portion:
- 3 tbsp sweetcorn (fresh or frozen)
- 3 tbsp peas (fresh or frozen)
Instructions
Preheat the oven to 180 °C (fan 160 °C).
Boil the potatoes in a saucepan of water until very tender. Drain and slightly mash with butter, salt and pepper.
Lightly oil the base of a large pie dish (approx. 10-inch) with olive oil or butter and press the mashed potatoes into the base, making sure to fill any ridges.
Bake for 10–15 minutes, or until the edges start to turn golden.
While the base is baking, poach the chicken (if using uncooked chicken). Fill a saucepan with boiling water and add a pinch of black pepper. Add the chicken fillets and simmer for 12-15 minutes until cooked through. Once cooked, set aside to cool, then shred or dice, ready to add to the filling.
At the same time, boil or steam the broccoli for 3-4 minutes. Drain and set aside. You don't want it cooked fully, as it will cook further in the pie dish.
In the meantime, heat the remaining oil in a frying pan over medium heat. Add the onion, leeks, garlic powder and Italian seasoning, cooking until softened. Stir in the cooked chicken and cook until warmed through.
Dissolve the stock cube in the boiling water and add it to the pan. Cook for a few minutes, stirring occasionally, until the mixture has a little liquid remaining.
In a small bowl, combine the cream cheese and mustard.
Remove the frying pan from the heat and stir in the cream cheese mixture and a squeeze of lemon juice. Season with black pepper to taste. Taste test and add more seasoning if needed.
Gently stir through the cooked broccoli.
Spoon the chicken and vegetable mixture over the baked potato base and sprinkle with grated cheese.
Return the dish to the oven for 10–12 minutes, or until the top is lightly golden.
Cook the sweetcorn and peas by steaming or boiling until just tender.
Sprinkle with chopped parsley before serving with the sweetcorn and peas.
Note - This recipe makes 6 portions. Store in an airtight container in the fridge for up to 3 days. Reheat thoroughly before serving.
You can also reduce the portions by dividing the ingredients and using a smaller pie dish.
How the pie looks, portioned and served with vegetables