Description
Hearty chicken pie with potato topping brings comfort straight from home kitchens to dinner tables. Golden-brown potato layers embrace a rich, savory chicken filling that promises warmth and satisfaction with each delightful forkful you’ll savor.
Ingredients
Scale
Main Ingredients:
- 250 grams (8.8 ounces) British chicken breast strips
- 4 white potatoes
- 50 grams (1.8 ounces) soft cheese
Vegetables:
- 1 brown onion
- 1 carrot
- 1 shredded spring greens
- 2 garlic cloves
Seasonings and Extras:
- 11 grams (0.4 ounces) vegetable stock mix
- 5.5 grams (0.2 ounces) Dijon mustard
Instructions
- Warm the oven to 220°C, preparing for a golden, crispy chicken pie with a creamy potato crown.
- Submerge potatoes in boiling water, cooking for 12-15 minutes until tender, then drain completely and allow to air-dry.
- Roast chicken strips seasoned with salt and pepper in a light drizzle of oil for 15 minutes until thoroughly cooked.
- In a skillet, gently caramelize onions and carrots in melted butter, then introduce minced garlic, stock mixture, and soft cheese, simmering to develop rich flavors for 3-4 minutes.
- Transform boiled potatoes into a silky mash by incorporating butter and milk, whipping until smooth and creamy.
- Deconstruct the roasted chicken into delicate shreds and fold into the bubbling vegetable sauce.
- Transfer the chicken and vegetable mixture into a baking dish, creating an even layer, then crown with the velvety potato mash. Bake for 15-20 minutes until the top turns golden and crisp.
- Quickly sauté spring greens with garlic in butter for 3-4 minutes, creating a vibrant side dish to accompany the pie.
Notes
- Use room temperature chicken for even cooking and better texture.
- Pat chicken dry before baking to ensure crispy exterior and prevent steaming.
- Season potatoes generously while mashing for deeper flavor profile.
- Try sweet potato topping for a nutritious twist and added vitamin boost.
- Add fresh herbs like thyme or rosemary to elevate the sauce complexity.
- Gluten-free option: Replace wheat-based stock with certified gluten-free alternative.
- Vegetarian adaptation: Swap chicken with firm tofu or mixed roasted vegetables.
- Prepare filling ahead and refrigerate to develop richer taste and save cooking time.
- Use a kitchen thermometer to check chicken reaches 75°C internal temperature.
- Prep Time: 15-20 mins
- Cook Time: 47-59 mins
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 2
- Calories: 248 kcal
- Sugar: 3 g
- Sodium: 210 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 55 mg