Creamy Chicken Potato-Topped Pie

+ + + + +

+ +

Gousto

+ +

+ + + Total Time: 45 min + + Servings: 2 or 4 servings + + + + Source: + + + gousto.co.uk + +

+ +

+ + +

Ingredients

+            
+              British chicken breast strips (250g)
+            

+            
+              Vegetable stock mix (11g)
+            

+            
+              Dijon mustard (5.5g) †
+            

+            Garlic clove x2

+            Soft cheese (50g) †

+            Carrot

+            Shredded kale (120g)

+          

+ + +

+ +

+ + + + +

Directions

+            Brown onion

+            White potato x4

+            
+              Instructions for 2 [for 3] [for 4] portion recipe
+            

+            
+              1. Preheat the oven to 220°C/ 200°C (fan)/ gas 7, boil a kettle,
+              then take your chicken out of the fridge, open the packet and let
+              it air
+            

+            
+              Chop your potatoes (skins on) into large bite-sized pieces, then
+              add to a pot with plenty of boiled water and a pinch of salt and
+              bring to the boil over a high heat
+            

+            
+              Cook for 12-15 min or until fork-tender, then drain and return to
+              the pot to steam dry
+            

+            
+              2. Whilst the potatoes are boiling, add your chicken breast strips
+              to a baking tray with a drizzle of olive oil and a pinch of salt
+              and pepper
+            

+            
+              Put the tray in the oven for 15 min or until cooked through (no
+              pink meat!), then reboil half a kettle
+            

+            Peel and slice your brown onion[s]

+            Top, tail and dice your carrot[s]

+            
+              3. Heat a large, wide-based pan (preferably non-stick) with 15g
+              [25g] [30g] butter over a medium heat
+            

+            
+              Once melted, add the sliced onion and diced carrot with a pinch of
+              salt and cook for 4-5 min or until beginning to soften
+            

+            
+              Meanwhile, peel and finely chop (or grate) your garlic
+            

+            
+              4. Dissolve your vegetable stock mix and Dijon mustard in 250ml
+              [325ml] [425ml] boiled water
+            

+            
+              Once the vegetables have softened, add half the chopped garlic
+              (you'll use the rest later!) with 1 tbsp [1 1/2 tbsp] [2
+              tbsp] flour and cook for 30 secs
+            

+            
+              Add the vegetable stock and soft cheese, bring to the boil over a
+              high heat and cook for 3-4 min or until thickened
+            

+            
+              5. Once the chicken is cooked, transfer it to a clean board and
+              shred it apart using two forks – this technique is known as
+              'pulling'
+            

+            
+              Return the drained potatoes to a low heat with a knob of butter
+              and a small splash of milk
+            

+            
+              Season with a pinch of salt and pepper and mash until smooth
+            

+            
+              6. Add the pulled chicken to thesauce with a generous grind of
+              black pepper and give everything a good mix up – this is your
+              creamy chicken pie filling
+            

+            
+              Transfer the creamy chicken pie filling to an oven-proof dish and
+              top with the mash
+            

+            
+              Put the dish in the oven for 15-20 min or until bubbling and
+              golden – this is your creamy chicken potato-topped pie
+            

+            
+              7. Wash your shredded kale then pat it dry with kitchen paper
+            

+            
+              Heat a separate large, wide-based pan (preferably non- stick) with
+              a knob of butter over a medium heat
+            

+            
+              Once hot, remove the pan from the heat, add the shredded kale and
+              remaining chopped garlic, then return to the heat and cook for 3-4
+              min or until tender with a bite – these are your garlicky greens
+            

+            
+              Serve the creamy chicken potato-topped pie with the garlicky
+              greens to the side
+            

+            Enjoy!

+            
+              Loved this recipe? Us too! That’s why it’s one of our Everyday
+              Favourites, available every week.
+            

+          

+ + + + + + + +

Nutrition

+ Typical values per 100g per serving
Energy 357 kJ 1836 kJ 84 + kcal 434 kcal
Fat 1.8 g 9.4 g
of which saturates 0.9 g + 4.6 g
Carbohydrate 10.1 g 52.1 g
of which sugars 2.0 g + 10.3 g
Fibre 1.4 g 7.1 g
Protein 7.6 g 38.8 g
Salt + 0.38 g 1.94 g +

+ +