Creamy Chicken Pie
- Celery
Ingredients
1 sachet
Chicken-Style Stock Powder
(Contains: Celery)
1
Celery
2
Garlic
330 g
Chicken Thigh
1 packet
Thickened Cream
2
Zucchini
1
Brown Onion
1
Potato
1 packet
Rosemary
1
Carrot
Cooking Steps
Bring a medium saucepan of lightly salted water to the boil. Finely chop the brown onion. Thinly slice the zucchini into half-moons. Grate the celery and carrot (unpeeled). Finely chop the garlic (or use a garlic press). Pick the rosemary leaves, then finely chop. Peel the potato and cut into 2cm chunks. Cut the chicken thigh into 2 cm chunks.
Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk and salt to the saucepan with the potato. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm. While the potato is cooking, preheat the grill to high.
Heat a large frying pan over a high heat with a drizzle of oil. When hot, add the chicken thigh and cook, stirring, until browned, 3-4 minutes. Add the zucchini, onion, carrot and celery to the pan with a generous pinch of salt and cook, stirring, until softened (XX minutes). Reduce the heat to medium. Add the garlic and rosemary to the pan and cook, stirring, until fragrant, 1 minute.
Add the cream and crumble in the chicken stock (1 cube for 2 people / 2 cubes for 4 people). Stir well to combine, until just heated through, 1-2 minutes.
Transfer the creamy chicken mixture to a medium baking dish and spread the mash on top. Grill until lightly golden (8-10 minutes).
Divide the creamy chicken pie between bowls.
