Chicken pie with mushrooms and carrots
Enjoy this delicious recipe for tea tonight...
This delicious British dish is the ultimate comfort food and, apparently, Prince Harry’s favourite supper
Nutritional information
Energy (kJ) 2,887 kJ
Energy (kcal) 690 kcal
Fat 34g of which saturates 13g
Carbohydrate 60g of which sugars 12g
Dietary fibre 2g
Protein 48g
Salt 1g
Good to know
Time: 40 minutes
Calories: Under 700 calories
Difficulty level: medium
High protein
Shopping list for 2 people
2 potatoes
1 onion
1 carrots
1 punnet of closed cap mushrooms
2 garlic cloves
25g panko breadcrumbs
280g diced chicken breast
One teaspoon (or cube) of chicken stock
150g crème fraîche
2 tbsp olive oil
Don’t forget
Wash your veggies before use
Cooking tools you will need: Large frying pan, ovenproof dish
How to cook this delicious chicken pie with mushrooms and carrots
1. Chop the potatoes
Bring a large saucepan of water to the boil with ¼ tsp of salt and preheat your oven to 220°C. Peel the potato and slice into 1cm wide rounds. Pop the potato into your pan of boiling water, cook until just soft, 12-15 mins.
TIP: The potato is cooked when you can easily slip a knife through. Once cooked, carefully drain in a colander and set aside.
2. Finish the prep
Meanwhile, halve, peel and thinly slice the onion. Thinly slice the mushrooms. Trim the
carrot (no need to peel), halve lengthways then slice each half into long 1cm wide strips. Chop into 1cm chunks. Peel and grate the garlic (or use a garlic press). Put the breadcrumbs into a bowl and add 2 tbsp olive oil. Season with salt and pepper, and stir together.
3. Brown the chicken
Heat a drizzle of oil in a frying pan on medium-high heat. When hot, add the chicken, season with salt and black pepper and cook until the chicken is browned, 6-7 mins.
IMPORTANT: The chicken is cooked when no longer pink in the middle.
TIP: Cook the chicken in two batches if you need to – in a crowded pan it will stew rather than brown!
4. Cook the veg
Transfer the chicken to a separate bowl. Add a drizzle more oil to the pan along with the onion and carrot. Cook on medium heat until slightly softened, 4-5 mins.
Stir in the mushrooms, add a little more oil if needed and turn the heat up slightly. Cook until the mushrooms are browned, about 5-6 mins. Add the garlic, stir and cook for 1 minute.
5. Simmer
Pour in 100ml of water and add the chicken stock powder. Bring to the boil and stir to dissolve the stock powder.
Add the crème fraîche and bring back to the boil, then turn down the heat and simmer gently until reduced by a third, 3-4 mins.
Once the sauce has reduced, return the chicken to the frying pan. Season to taste with salt and pepper.
6. Bake and serve
Transfer the chicken mixture to an ovenproof dish and top with the cooked potato slices. Sprinkle over your breadcrumbs. Season with black pepper and bake on the top shelf of your oven until the top is golden brown, 10-12 mins.
Serve straight from the dish and enjoy!
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