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<!doctype html>
<html>
<head>
<meta charset="UTF-8" />
<link rel="stylesheet" href="styles.css" />
</head>
<body>
<!-- Recipe -->
<div class="recipe" itemscope itemtype="http://schema.org/Recipe">
<div class="infobox">
<!-- Image -->
<div class="photobox">
<a
href="https://production-media.gousto.co.uk/cms/mood-image/2281---Creamy-Chicken-Potato-Topped-Pie0028-1712652260063-x200.jpg"
>
<img
src="Images/89D0FCF2-7F0C-4B93-877E-5CA13038CD1E/5DA19A3E-0C86-492D-87A8-5CEE6022698C.jpg"
itemprop="image"
class="photo photoswipe"
/>
</a>
</div>
<!-- Name -->
<h1 itemprop="name" class="name">Creamy Chicken Potato-Topped Pie</h1>
<!-- Info -->
<!-- Rating, categories -->
<p itemprop="aggregateRating" class="rating" value="0"></p>
<p itemprop="recipeCategory" class="categories">Gousto</p>
<p class="metadata">
<!-- Cook time, prep time, servings, difficulty -->
<b>Total Time: </b><span itemprop="totalTime">45 min</span>
<b>Servings: </b><span itemprop="recipeYield">2 or 4 servings</span>
<!-- Source -->
<b>Source: </b>
<a
itemprop="url"
href="https://www.gousto.co.uk/cookbook/chicken-recipes/creamy-chicken-potato-topped-pie"
>
<span itemprop="author">gousto.co.uk</span>
</a>
</p>
<div class="clear"></div>
</div>
<div class="left-column">
<!-- Ingredients -->
<div class="ingredientsbox">
<h3 class="subhead">Ingredients</h3>
<div class="ingredients text">
<p class="line" itemprop="recipeIngredient">
British chicken breast strips (250g)
</p>
<p class="line" itemprop="recipeIngredient">
Vegetable stock mix (11g)
</p>
<p class="line" itemprop="recipeIngredient">
Dijon mustard (5.5g) †
</p>
<p class="line" itemprop="recipeIngredient">Garlic clove x2</p>
<p class="line" itemprop="recipeIngredient">Soft cheese (50g) †</p>
<p class="line" itemprop="recipeIngredient">Carrot</p>
<p class="line" itemprop="recipeIngredient">Shredded kale (120g)</p>
</div>
</div>
<!-- Nutrition (in two-column mode it goes below the ingredients) -->
</div>
<div class="right-column">
<!-- Description -->
<!-- Directions -->
<div class="directionsbox">
<h3 class="subhead">Directions</h3>
<div itemprop="recipeInstructions" class="directions text">
<p class="line">Brown onion</p>
<p class="line">White potato x4</p>
<p class="line">
Instructions for 2 [for 3] [for 4] portion recipe
</p>
<p class="line">
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
</p>
<p class="line">
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
</p>
<p class="line">
Cook for 12-15 min or until fork-tender, then drain and return to
the pot to steam dry
</p>
<p class="line">
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
</p>
<p class="line">
Put the tray in the oven for 15 min or until cooked through (no
pink meat!), then reboil half a kettle
</p>
<p class="line">Peel and slice your brown onion[s]</p>
<p class="line">Top, tail and dice your carrot[s]</p>
<p class="line">
3. Heat a large, wide-based pan (preferably non-stick) with 15g
[25g] [30g] butter over a medium heat
</p>
<p class="line">
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
</p>
<p class="line">
Meanwhile, peel and finely chop (or grate) your garlic
</p>
<p class="line">
4. Dissolve your vegetable stock mix and Dijon mustard in 250ml
[325ml] [425ml] boiled water
</p>
<p class="line">
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
</p>
<p class="line">
Add the vegetable stock and soft cheese, bring to the boil over a
high heat and cook for 3-4 min or until thickened
</p>
<p class="line">
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'
</p>
<p class="line">
Return the drained potatoes to a low heat with a knob of butter
and a small splash of milk
</p>
<p class="line">
Season with a pinch of salt and pepper and mash until smooth
</p>
<p class="line">
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
</p>
<p class="line">
Transfer the creamy chicken pie filling to an oven-proof dish and
top with the mash
</p>
<p class="line">
Put the dish in the oven for 15-20 min or until bubbling and
golden – this is your creamy chicken potato-topped pie
</p>
<p class="line">
7. Wash your shredded kale then pat it dry with kitchen paper
</p>
<p class="line">
Heat a separate large, wide-based pan (preferably non- stick) with
a knob of butter over a medium heat
</p>
<p class="line">
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
</p>
<p class="line">
Serve the creamy chicken potato-topped pie with the garlicky
greens to the side
</p>
<p class="line">Enjoy!</p>
<p class="line">
Loved this recipe? Us too! That’s why it’s one of our Everyday
Favourites, available every week.
</p>
</div>
</div>
<!-- Notes -->
<!-- Nutrition (in regular mode it goes below the notes) -->
<!-- Used in two different places depending on the recipe layout -->
<div class="nutritionbox textbox">
<h3 class="subhead">Nutrition</h3>
<div itemprop="nutrition" class="nutrition text">
<p>
Typical values per 100g per serving<br />Energy 357 kJ 1836 kJ 84
kcal 434 kcal<br />Fat 1.8 g 9.4 g<br />of which saturates 0.9 g
4.6 g<br />Carbohydrate 10.1 g 52.1 g<br />of which sugars 2.0 g
10.3 g<br />Fibre 1.4 g 7.1 g<br />Protein 7.6 g 38.8 g<br />Salt
0.38 g 1.94 g
</p>
</div>
</div>
</div>
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</div>
</body>
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