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Chicken Pot Pie

with creamy mushroom filling
0.0(0)
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Get 50% off your first box!
Calories
: 
980 kcal
Protein
: 
46.7g protein
Total
: 
50 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Barley
  • Cereals containing gluten
  • Wheat
  • Mustard
  • Milk
  • May contain traces of allergens
Serving amount

2 unit(s)

Garlic

150 grams

Mushrooms

260 grams

Diced Irish Chicken Breast

110 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Dried Thyme

2 sachet(s)

Chicken Stock

(Contains: Barley, Cereals containing gluten, Wheat)

1 unit(s)

Onion

1 sachet(s)

Mustard

(Contains: Mustard)

265 grams

Puff Pastry

(Contains: Cereals containing gluten, Wheat May be present: Milk)

Not included in your delivery

½ tbsp

Flour

1 tbsp

Butter

to taste

Oil

to taste

Salt

to taste

Pepper

unit(s)

Egg (Optional)

Energy (kJ)4100 kJ
Energy (kcal)980 kcal
Fat54 g
of which saturates12.9 g
Carbohydrate63.7 g
of which sugars8 g
Dietary Fiber3.1 g
Protein46.7 g
Salt2.2 g
Potassium96.3 mg
Calcium16.5 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Oven dish
•Grater

Cooking steps

1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.    
  • Halve, peel and thinly slice the onion.
  • Peel and grate the garlic (or use a garlic press).
  • Roughly chop the mushrooms.
  • Cut the chicken into smaller cubes. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

2
  • Place a pan over medium-high heat with a drizzle of oil.
  • Brown the chicken on all sides, 3-4 mins. The chicken should not be completely cooked at this stage.
  • Season with salt and pepper, then remove from the pan.
3
  • Return the pan to medium-high heat with 1 tbsp butter (double for 4p).
  • Add the onion and garlic and cook until starting to brown, 1 min.
  • Add the mushrooms and cook for 6-8 min. Season with salt and pepper.

Little Chef's TIP: Have the children add the mushrooms to the pan.

4
  • Sprinkle ½ tbsp flour (double for 4p) over the veg and stir vigorously.
  • Add the stock, creme fraiche, mustard and ½ the dried thyme (double for 4p).
  • Cook everything together until the sauce has reduced, 5-6 mins.
  • Add the chicken to the sauce and stir to coat.
  • Continue cooking to thicken the sauce if necessary.

TIP: Loosen with a splash of water if it becomes too thick.

5
  • Pour the contents of the pan into an oven dish.
  • Cover the top with the pastry, removing any excess. Press on the sides to avoid air bubbles.
  • Use a knife to ake a small puncture in the centre, this will allow the steam to escape.
  • Bake until the pastry is golden brown, 20-25 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.

TIP: Brush the pastry with egg or a little milk for a beautiful golden result!

6
  • Remove the pie from the oven and allow to cool before serving, 1-2 mins.
  • Divide chicken pot pie between plates.
Meal right image

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