Hearty Chicken & Mushroom Pie
with Baby Leaves & Potato Topping
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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 Values
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!
