Creamy Chicken, Mushroom and Potato Pie

Creamy Chicken, Mushroom and Potato Pie

SM
Poultry

This dinner is a winner with the whole family, packed with vegetables it keeps mum happy too. Make it your own by using whatever veg you have on hand to bulk it up. The stew component of this dish can be prepared ahead of time, then topped with potato on the night of eating. Week night dinner made easy!

Serves 6

Ready in 60 mins

Ingredients

  • 1 tbsp extra virgin olive oil

  • 800g chicken breast, cut into 4cm chunks

  • Salt and pepper for seasoning

  • 1 Leek, finely sliced into rings

  • 150g bacon, rindless short cut, sliced into short strips

  • 350g button mushrooms

  • 1 large carrot, sliced

  • 1/2 small head of cauliflower florets

  • 1 cup green beans, top, tailed & halved

  • 1/2 cup frozen peas

  • 1 tbsp dry thyme leaves (or fresh if you have it)

  • 1 1/2 tbsp Dijon mustard

  • Pinch of cayenne pepper

  • 500ml reduced salt chicken stock

  • 150g light sour cream

  • 30g parmesan cheese, finely grated

  • 1 tbsp multigrain bread crumbs

Mashed Potato

  • 800g desiree potatoes (pink skin), chopped with skin on

  • 30g butter or marg

  • 1/3 cup milk

Many people remove the old fashioned white potato from their diet in the fear of carbs! You wouldn’t know by looking at them, but potatoes contain Vitamin C, B6, niacin and folate, as well as an important minerals including copper, iodine, iron, phosphorus, manganese, magnesium, zinc and calcium. The majority of the nutrients are found in the skin, so make sure you leave them on when making your mashed potato for this dish.

Step by Step Instructions

Step 1

Preheat oven to 200 degrees Celsius. Place potatoes in a large saucepan of water and bring to the boil. Cook for 20 minutes, until potato is soft when tested with a fork. Drain and let water evaporate. Mash potatoes, then stir through butter and milk until creamy. Season with black pepper.

Step 2

Meanwhile, in a heavy base pan, heat 1/2 tbsp extra virgin olive oil over medium heat. Add the chicken and cook until outer surfaces are sealed, 4-5 minutes. Remove from heat and set aside.

Step 3

Add remaining extra virgin olive oil to pan and add the leek and bacon. Sauté for 3-4 minutes until leek becomes soft. Add mushrooms, carrot, cauliflower florets, green beans and thyme leaves. Cook until vegetables begin to soften.

Step 4

Return cooked chicken and juices to pan, add stock and mix in mustard and cayenne pepper. Simmer for about 10 minutes until stock has reduced by about a third. Add in sour cream and stir through.

Step 5

Add chicken, vegetables and juices to a baking dish and top with mashed potato. Sprinkle with bread crumbs and parmesan cheese. Spray top with a little extra virgin olive oil and bake for about 20 minutes until top becomes golden brown. Allow to cool slightly and serve.

If you’ve left time a little short a cheats version dispenses with the final baking stage. Same great flavour, just different presentation!

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