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ModOz Recipes
Creamy Chicken & Vegetable Pie

Creamy Chicken & Vegetable Pie

with Cheesy Crushed Potato Topping

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If we had to choose an entry for the 'Pie Most Likely To Please' competition, we'd be nominating this one. It has tender chunks of chicken thigh and veggies cocooned in a creamy sauce flavoured with thyme and mustard, topped off with chunks of tender crushed potato and a cheesy Cheddar crust. It's a winning combination you can't help but love.

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:MilkGlutenSulphites
Preparation Time55 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 clove

garlic

1 unit

carrot

1 unit

zucchini

1 unit

leek

1 bunch

parsley

1 bunch

thyme

1 packet

chicken thighs

4 unit

potatoes

1 bag

baby spinach leaves

1 packet

cooking cream

(ContainsMilk)

2 cube

chicken stock

1 tub

wholegrain mustard

(ContainsSulphites)

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

tbs

olive oil

¼ tsp

salt (for the mash)

40 g

butter

(ContainsMilk)

2 tsp

plain flour (or gluten-free plain flour)

(ContainsGluten)

¾ cup

hot water

½ tsp

salt (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2800 kJ
Fat40.7 g
of which saturates22.6 g
Carbohydrate35.1 g
of which sugars6.1 g
Protein38.5 g
Sodium964 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Dish
Large Non-Stick Pan
Large Pan
Instructionsarrow up iconarrow up icon
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GET PREPPED
GET PREPPED
1

Bring a large saucepan of salted water to the boil. Finely chop the garlic (or use a garlic press). Finely chop the carrot (unpeeled). Finely chop the zucchini. Thinly slice the leek. Roughly chop the parsley. Pick the thyme leaves. TIP: Hold each thyme sprig at the top, then gently run your fingers down to remove the leaves. If the sprigs are very soft, you can just chop them instead. Chop the chicken thigh into 2cm chunks.

COOK THE POTATO
COOK THE POTATO
2

Peel the potato and cut into 2cm chunks. TIP: Leave the skin on the potato if you want to save time! Add the potato to the boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Using a fork, break the potato into rough chunks. Add a drizzle of olive oil, the salt (for the potato) and a pinch of pepper, and toss to coat. Set aside.

COOK THE FILLING
COOK THE FILLING
3

Heat a drizzle of olive oil in a large frying pan over a high heat. Add the chicken and cook, tossing, until browned, 5-7 minutes. Transfer to a large baking dish. Return the pan to a medium-high heat with a drizzle of olive oil. Add the carrot, zucchini and leek and cook, stirring, until softened, 5-6 minutes. Add the garlic, thyme, baby spinach leaves and 1/2 the parsley and cook, stirring, until fragrant, 2-3 minutes. Add to the large baking dish with the chicken.

MAKE THE SAUCE
MAKE THE SAUCE
4

Preheat the grill to high. Return the frying pan to a medium heat and melt the butter. Add the plain flour and cook, stirring, until combined, 1 minute. Add the hot water, cooking cream, the salt (for the sauce), the crumbled chicken stock cubes and season with pepper. Cook, stirring, until the sauce thickens, 5 minutes. Stir through the wholegrain mustard.

Bake the pie
Bake the pie
5

Return the chicken and vegetables to the frying pan and stir through the creamy sauce. Transfer the mixture to the large baking dish and top with the crushed potato. Sprinkle with the shredded Cheddar cheese. Grill until the cheese has melted and the potato is crispy and golden, 7-8 minutes.

serve
serve
6

Divide the chicken and vegetable pie between plates and sprinkle the remaining parsley over the adults' portions.