"For this nourishing take on a classic chicken pie, you'll make a rich creamy sauce, swap standard potatoes for sweet, and serve with a generous portion of greens. Wholesome and hearty, it's sure to hit the spot!"
Prep Time
45 min
Cuisine
British
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*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 † (milk, mustard, gluten)
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 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a kettle
Peel and finely chop the brown onion[s]
Slice the chestnut mushrooms
2
Heat a large, wide-based pan (preferably non-stick with a matching lid) and add 1 tbsp [2 tbsp]vegetable oil over a medium-high heat
Once hot, add the chopped onion and mushrooms with a pinch of salt and cook for 5-6 min or until softened and browned
Meanwhile, dissolve the chicken stock mix in 350ml [550ml]boiled water
3
Once browned, add the chicken breastsand cook for 2-3 min on each side or until browned
Add 1 tsp [2 tsp]flour to the mushrooms & onions and cook for 30 secs further
Add the chicken stock and whisk until smooth
Cook, covered, for a further 10-12 min or until cooked through
4
Meanwhile, peel and chop the sweet potatoes into bite-sized pieces
Add the chopped sweet potatoes to a pot of boiled water over a high heat and bring to the boil, cook for 10-15 min or until fork-tender
Once done, drain and return them to the pot, covered to keep warm
Add 1 tsp [2 tsp]butter and a pinch of salt to thepotatoes and mash them until smooth
5
Once the chicken is cooked, transfer it to a clean board and shred apart using two forks – this technique is known as 'pulling'
Return the pulled chicken to the pan, add the soft cheese, Dijon mustard and a generous grind of black pepper and give everything a good mix up – this is your pie filling
6
Add the pie filling to an oven-proof dish
Top with the mashed sweet potato (reserve the pan!) and sprinkle over the panko breadcrumbs
Put the dish in the oven and cook for 10-15 min or until golden and bubbling
This is your sweet potato topped chicken & mushroom pie
7
While the pie is cooking, rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips
Add the spring greens to the reserved sweet potato pan and cover with boiling water and a pinch of salt and cook for 2-3 min until tender
8
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