By Jillian Adamson
G - 600 Calories or Under - Creamy Chicken Potato-Topped Pie
Packed with succulent chicken and an oh-so-creamy sauce, this delicious, hearty pie is full of sweet leeks and carrots too. Top the lot with dollops of crispy skin-on mash and enjoy with garlicky greens on the side.
https://www.gousto.co.uk/cookbook/chicken-recipes/creamy-chicken-potato-topped-pie
Updated at: Thu, 17 Aug 2023 14:07:47 GMT
Nutrition balance score
Good
Glycemic Index
64
Moderate
Glycemic Load
18
Moderate
Nutrition per serving
Calories573.5 kcal (29%)
Total Fat33.3 g (48%)
Carbs28.6 g (11%)
Sugars5.8 g (6%)
Protein40.4 g (81%)
Sodium1102.2 mg (55%)
Fiber5.3 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Preheat the oven to 220°C/ 200°C (fan)/ Gas 7
Step 2
Boil a kettle and chop the potatoes (skins on) into large bite-sized pieces.
Step 3
Add the chopped potatoes to a pot with plenty of boiled water and a pinch of salt and bring to the boil over a high heat.
Step 4
Cook for 12-15 min or until fork-tender, then drain and return to the pot to steam dry.
Step 5
Whilst the potatoes are boiling, add the chicken breasts to a baking tray with drizzle of olive oil and a pinch of salt and pepper.
Step 6
Put the tray in the oven for 15 min or until cooked through (no pink meat!), then reboil half a kettle.
Step 7
Chop the leek in half lengthways, then wash thoroughly to remove any grit from between the leaves, then top, tail and slice finely.
Step 8
Top, tail and dice the carrot.
Step 9
Heat a large, wide-based pan (preferably non-stick) with 15g butter over a medium heat.
Step 10
Once melted, add the chopped leek and carrot with a pinch of salt and cook for 4-5 min or until beginning to soften.
Step 11
Meanwhile, peel and finely chop (or grate) the garlic.
Step 12
Dissolve the chicken stock mix and Dijon mustard in 250ml boiled water.
Step 13
Once the vegetables have softened, add half the chopped garlic with 1 tbsp flour and cook for 30 secs.
Step 14
Add the stock and soft cheese, bring to the boil over a high heat and cook for 3-4 min or until thickened.
Step 15
Once the chicken is cooked, transfer it to a clean board and shred it apart using two forks – this technique is known as 'pulling'.
Step 16
Return the drained potatoes to a low heat with a knob of butter and a small splash of milk.
Step 17
Season with a generous pinch of salt and pepper and mash until smooth.
Step 18
Add the pulled chicken to the sauce with a generous grind of black pepper and give everything a good mix up – this is your creamy chicken pie filling.
Step 19
Transfer the creamy chicken pie filling to an oven-proof dish and top with the mash.
Step 20
Put the dish in the oven for 15-20 min or until bubbling and golden – this is your creamy chicken potato-topped pie.
Step 21
Once the pie is almost done, heat a separate large, wide-based pan (preferably non-stick) with a knob of butter over a medium heat.
Step 22
Once hot, add the shredded kale and remaining chopped garlic and cook for 3-4 min or until tender with a bite – these are your garlicky greens.
Step 23
Serve the creamy chicken potato-topped pie with the garlicky greens to the side. Enjoy!
