Skip to content Skip to footer
Nutrition

Chicken pie with mushrooms and carrots

Enjoy this delicious recipe for tea tonight...

This delicious British dish is the ultimate comfort food and, apparently, Prince Harry’s favourite supper

Nutritional information

  • Energy (kJ) 2,887 kJ

  • Energy (kcal) 690 kcal

  • Fat 34g of which saturates 13g

  • Carbohydrate 60g of which sugars 12g

  • Dietary fibre 2g

  • Protein 48g

  • Salt 1g

Good to know

Time: 40 minutes 

Calories: Under 700 calories

Difficulty level: medium

High protein 

Shopping list for 2 people

2 potatoes

1 onion

1 carrots

1 punnet of closed cap mushrooms

2 garlic cloves

25g panko breadcrumbs

280g diced chicken breast

One teaspoon (or cube) of chicken stock

150g crème fraîche

2 tbsp olive oil

Don’t forget

Wash your veggies before use

Cooking tools you will need: Large frying pan, ovenproof dish

How to cook this delicious chicken pie with mushrooms and carrots

1. Chop the potatoes

Bring a large saucepan of water to the boil with ¼ tsp of salt and preheat your oven to 220°C. Peel the potato and slice into 1cm wide rounds. Pop the potato into your pan of boiling water, cook until just soft, 12-15 mins.

TIP: The potato is cooked when you can easily slip a knife through. Once cooked, carefully drain in a colander and set aside.

2. Finish the prep

Meanwhile, halve, peel and thinly slice the onion. Thinly slice the mushrooms. Trim the
carrot (no need to peel), halve lengthways then slice each half into long 1cm wide strips. Chop into 1cm chunks. Peel and grate the garlic (or use a garlic press). Put the breadcrumbs into a bowl and add 2 tbsp olive oil. Season with salt and pepper, and stir together.

3. Brown the chicken

Heat a drizzle of oil in a frying pan on medium-high heat. When hot, add the chicken, season with salt and black pepper and cook until the chicken is browned, 6-7 mins.

IMPORTANT: The chicken is cooked when no longer pink in the middle.

TIP: Cook the chicken in two batches if you need to – in a crowded pan it will stew rather than brown!

4. Cook the veg

Transfer the chicken to a separate bowl. Add a drizzle more oil to the pan along with the onion and carrot. Cook on medium heat until slightly softened, 4-5 mins.

Stir in the mushrooms, add a little more oil if needed and turn the heat up slightly. Cook until the mushrooms are browned, about 5-6 mins. Add the garlic, stir and cook for 1 minute.

5. Simmer

Pour in 100ml of water and add the chicken stock powder. Bring to the boil and stir to dissolve the stock powder.

Add the crème fraîche and bring back to the boil, then turn down the heat and simmer gently until reduced by a third, 3-4 mins.

Once the sauce has reduced, return the chicken to the frying pan. Season to taste with salt and pepper.

6. Bake and serve

Transfer the chicken mixture to an ovenproof dish and top with the cooked potato slices. Sprinkle over your breadcrumbs. Season with black pepper and bake on the top shelf of your oven until the top is golden brown, 10-12 mins.

Serve straight from the dish and enjoy!