This potato-topped chicken casserole is as easy as pie to prep. You'll combine diced chicken, soft cheese and shredded kale in an oven-proof dish and top the lot with grated potato and cheese. Pop it in the oven to bubble away until it's crisp, golden and very tempting! (Gluten-free, suitable for coeliacs).
Prep Time
55 min
Cuisine
Italian
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1 soft cheese pot (50g)<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
555 kJ 132 kcal
2216 kJ 527 kcal
Fat of which saturates
5.9 g 3.3 g
23.5 g 13.4 g
Carbohydrate of which sugars
10 g 1.1 g
39.9 g 4.6 g
Fibre
0.8 g
3.2 g
Protein
10.3 g
41.3 g
Salt
0.97 g
3.87 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.
Allergens highlighted by † (mustard, sulphites, milk, celery)
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
Preheat the oven to 200°C/ 180°C (fan)/ 425°F/ Gas 7
Boil a kettle
Dissolve the chicken stock cube[s] in 150ml [300ml]boiled water
2
Whisk the Dijon mustard, creamcheese and cornflour with the chicken stock until smooth - this is your cooking sauce
3
Add the kale, diced chicken and cooking sauce to a wideoven-proof dish and season with a pinch of salt and pepper
Give everything a good old mix up and set aside
Tip: use individual pie dishes for fancy presentation
4
Grate the cheddar cheese
Grate the potatoes (skins on)
5
Squeeze any excess water out of the grated potatoes
Tip: wrap the grated potatoes in a clean tea towel and twist the cloth to remove as much water as possible
6
Mix the grated potatoes and cheddar cheese with a generous pinch of salt and a large drizzle of vegetable oil
7
Top the chicken and kale mixture with the grated potatoes
Put the tray in the oven for 45-50 min or until golden and crispy and the chicken is cooked through– this is your potato-topped chicken, mustard & kale pie
8
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