Creamy Chicken and Potato Pie with Crispy Breadcrumb Topping
45 minutes
912 reads
About Creamy Chicken and Potato Pie with Crispy Breadcrumb Topping
Fight off the winter chill with this comforting Creamy Chicken and Potato Pie! Featuring tender chicken in a rich creamy sauce, topped with crispy, cheesy potatoes and breadcrumbs, this recipe is perfect for a family dinner or a cozy night in.This easy-to-follow recipe delivers a delicious and satisfying meal, ideal for cooler evenings. The crispy potato topping adds a delightful textural contrast to the creamy filling, making it a truly irresistible dish.Get ready to impress your loved ones with this elevated take on a classic comfort food. It's surprisingly simple to make, yet delivers restaurant-quality results.
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Recipe Time & More
Prep20 minutes
Cook25 minutes
Total45 minutes
Ingredients
For the Chicken Filling
- 2 Chicken Breast
- 1 Leek
- 1 Celery contains celery, stalk
- 1 punnet Chestnut Mushroom
- 1 cup Chicken Stock
- 1 cup Double Cream
- 2 tbsp Olive Oil
- Salt and freshly ground black pepper Seasoning
For the Potato Topping
- 1 large Potato
- 30 gm Cheddar Cheese contains milk
- 30 gm Panko Breadcrumbs contains gluten
- 100 ml Water for boiling potatoes
- 1 tbsp Butter for richness
Instructions
Prepare the Potatoes
- Preheat your oven to 220°C (425°F). Bring a saucepan of salted water to a boil. Peel the potato and slice into 1cm thick rounds. Add to the boiling water and cook for 10-15 minutes, or until tender. Drain and set aside.
Prepare the Chicken and Vegetables
- Cut the chicken breasts into bite-sized pieces. Wash your hands thoroughly. Heat 1 tbsp olive oil in a large frying pan over medium-high heat. Cook the chicken for 5-6 minutes per side, seasoning with salt and pepper, until cooked through and no longer pink.
- Remove chicken and set aside. Add remaining olive oil to the pan. Add the sliced leek and celery and cook for 4 minutes until softened. Add the sliced mushrooms and cook for a further 5 minutes until lightly browned.
Make the Creamy Sauce
- Add the chicken stock to the pan and bring to a boil. Stir until the stock dissolves completely. Add the double cream and bring back to a boil. Reduce heat and simmer for 4 minutes, or until the sauce has reduced by about a third.
Assemble and Bake
- In a bowl, combine grated cheddar cheese, panko breadcrumbs, and 1 tbsp butter (for added richness). Stir to combine.
- Return the cooked chicken to the pan. Add more salt and pepper to taste. Pour the mixture into an ovenproof dish.
- Arrange the cooked potato slices on top of the chicken mixture. Sprinkle evenly with the cheese and breadcrumb mixture. Season with black pepper.
- Bake on the top shelf of the preheated oven for 10 minutes, or until the topping is golden brown and crispy.
Recipe Notes
Expert Tips
- For extra flavor, add a tablespoon of Dijon mustard to the creamy sauce.
- Use a variety of mushrooms for a more complex flavor profile.
- If you don't have panko breadcrumbs, you can use regular breadcrumbs, but the texture will be slightly different.
- To ensure even cooking, use an ovenproof dish that is not too shallow.
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Recipe Nutrition
Calories: 502kcalCarbohydrates: 37gProtein: 55gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 165mgSodium: 565mgPotassium: 1388mgFiber: 4gSugar: 3gVitamin A: 1010IUVitamin C: 29mgCalcium: 163mgIron: 3mg
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I’m eager to make this recipe!
Looks so mouthwatering! Thanks for sharing.
This looks so inviting! I’m eager to try it.