Hearty Chicken & Mushroom Pie
with Baby Leaves & Potato Topping
- Milk
- May contain traces of allergens
There’s no need to wait in line at the bakery to get your hands on a comforting pie when you can whip one up at home in no time. For the filling, bake a saucy chicken with mushrooms and greens then spread over a mash potato top. There you have it, one tasty pie straight from your own oven! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 sachet
Nan's Special Seasoning
1
Red Onion
320 g
Chicken Thigh
1 sachet
Chilli Flakes
1
Celery
1 packet
Baby Leaves
1 packet
Tomato Paste
3 packet
Potato
3
Garlic
1 packet
Button Mushrooms
Not included in your delivery
1 drizzle
olive oil
20 g
plant-based butter
2 tbs
plant-based milk
(Contains: Milk)
1 tsp
brown sugar
½ cup
water
Nutrition
Utensils
Cooking Steps
• Boil the kettle. • Peel potato and cut into large chunks. • Half-fill a large saucepan with boiling water. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the plant-based butter and plant-based milk to the potato and season generously with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled.
• Finely chop onion (see ingredients), celery and garlic. • Thinly slice button mushrooms. • Cut chicken thigh into 2cm chunks.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook mushrooms, stirring, until tender, 4-6 minutes. Transfer to a baking dish.
• Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, onion and celery, tossing, until browned, 5-6 minutes. • Add garlic, Nan's special seasoning and tomato paste and cook until fragrant, 1-2 minutes. • Reduce heat to medium, then add the brown sugar and the water, and simmer until slightly thickened, 2-3 minutes. • Remove pan from heat, add baby leaves and stir until slightly wilted. Season with pepper.
• Preheat the grill to high. • Transfer chicken filling to the baking dish with the mushrooms. Top with mashed potato, spreading out evenly. • Drizzle with olive oil and sprinkle with chilli flakes (if using). • Grill pie until golden, 12-14 minutes.
• Divide hearty chicken and mushroom pie between plates. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The overall flavours and ingredients were well received, making for a tasty dish.
- Suggestions: Drain the potatoes thoroughly after boiling to avoid a watery mash, as one reviewer found excess moisture affected the final result.
