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Creamy Chicken Potato-Topped Pie

Creamy Chicken Potato-Topped Pie

Rating
4.5rating out of 5

(3264 reviews from our customers)

Prep Time

45 min

Cuisine

British

Use within

4-5 days

Hearty and oh-so-creamy, this delicious pie is packed with chicken breast, sweet leek and carrot, and topped with crispy skin-on mash. Served with crunchy, garlicky spring greens on the side.

Prep Time

45 min

Cuisine

British

Use within

4-5 days

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
Leek
1 leek
Spring-greens
150g spring greens
soft cheese2
50g soft cheese †
garlic-clove
2 garlic cloves
large British chicken breast
1 large British chicken breast fillet
Carrot
1 carrot
Dijon-mustard
1 Dijon mustard pot (5.5g) †
Kallo chicken stock cube
1 Kallo chicken stock cube
Potatoes
4 white potatoes
You Will Need
Oven-proof dish, butter, flour, milk, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 leek
  • 150g spring greens
  • 1 soft cheese pot (50g)<span class="strong">†</span>
  • 1 garlic clove
  • 1 large British chicken breast fillet
  • 1 carrot
  • 1 Dijon mustard (5.5g)<span class="strong">†</span>
  • Kallo chicken stock cube
  • 1 white potato
Typical Values per 100g per serving
Energy 403 kJ
96 kcal
2067 kJ
490 kcal
Fat
of which saturates
2.2 g
1 g
11.1 g
5.3 g
Carbohydrate
of which sugars
10.4 g
2.2 g
53.3 g
11.3 g
Fibre 0.8 g 4.1 g
Protein 9.2 g 47.1 g
Salt 0.53 g 2.73 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 leek
leeks
150g spring greens
spring greens(100%)
1 soft cheese pot (50g)
cream, skimmed milk, salt, lactic acid culture
1 garlic clove
garlic
1 large British chicken breast fillet
chicken breast fillet (100%)
1 carrot
carrot
1 Dijon mustard (5.5g)
water, mustard seed, spirit vinegar, salt, citric acid
Kallo chicken stock cube
Sea salt, maize starch, glucose syrup, palm oil, raw cane sugar, yeast extract, chicken meat powder, chicken fat, natural flavouring, roasted onions, turmeric, pepper, parsley, rosemary
1 white potato
potato
Allergens
  • Allergens highlighted by † (milk, mustard)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 2281 - Creamy Chicken Potato-Topped Pie

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle and chop the potatoes (skins on) into large bite-sized pieces

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

Cook for 12-15 min or until fork-tender, then drain and return to the pot to steam dry

2 2281 - Creamy Chicken Potato-Topped Pie

Whilst the potatoes are boiling, place your hand flat onto the chicken breast[s]

Slice in half as if you were cutting a burger bun, so you are left with 2 [4] thinner pieces

Add the chicken to a baking tray with drizzle of olive oil and a pinch of salt and pepper

Put the tray in the oven for 15 min or until cooked through (no pink meat!), then re-boil a kettle

3 2281 - Creamy Chicken Potato-Topped Pie

Whilst the chicken is cooking, wash the leek[s] carefully to remove any grit from between the leaves, then top, tail and slice finely

Top, tail and dice the carrot[s]

Heat a large, wide-based pan (preferably non-stick) with 15g [30g] butter over a medium heat

Once melted, add the chopped leek and carrot with a pinch of salt and cook for 4-5 min or until beginning to soften

4 2281 - Creamy Chicken Potato-Topped Pie

Meanwhile, peel and finely chop (or grate) the garlic

Dissolve the Kallo chicken stock cube[s] and Dijon mustard in 250ml [400ml] boiled water

Once the vegetables have softened, add half the chopped garlic with 1 tbsp [2 tbsp] flour and cook for 30 sec

Add the stock and soft cheese, bring to the boil over a high heat and cook for 3-4 min or until thickened

5 2281 - Creamy Chicken Potato-Topped Pie

Once the chicken is cooked, transfer it to a clean board and shred it apart using two forks – this technique is known as 'pulling'

Return the drained potatoes to a low heat with a knob of butter and a small splash of milk

Season with a generous pinch of salt and pepper and mash until smooth

6 2281 - Creamy Chicken Potato-Topped Pie

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

Transfer the creamy chicken pie filling to an oven-proof dish and top with the mash 

Put the dish in the oven for 15-20 min or until bubbling and golden – this is your creamy chicken potato-topped pie

7 2281 - Creamy Chicken Potato-Topped Pie

Once the pie is almost done, rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice very finely

Heat a separate large, wide-based pan (preferably non-stick) with a knob of butter over a medium heat

Once hot, add the sliced spring greens and remaining chopped garlic and cook for 3-4 min or until tender with a bite – these are your garlicky greens 

8

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Serve the creamy chicken potato-topped pie with the garlicky greens to the side

Enjoy! 

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