With the weather outside rapidly cooling, turn to a real winter warmer â€” Mimiâ€™s chicken pie, complete with crispy potato topping. This easy to follow recipe is provided courtesy of HelloFresh and is the perfect choice for a family meal this winter.
1 celery stick (contains celery)
1 punnet of chestnut mushrooms
2 chicken breasts
1 pot of chicken stock
1 pot of double cream
30g of cheddar cheese (contains milk)
30g of panko breadcrumbs (contains gluten)
100ml of water
2 tbsp of olive oil
Take a saucepan of water, add a pinch of salt and place on to boil. This is for your potatoes. Preheat your oven to 220°C
Peel the potatoes and slice into 1cm wide rounds. Add to the pan of boiling water and cook for around 10-15 minutes until they are just soft.
You can check whether your potatoes are cooked by slipping a knife through them, being careful not to break the slices up too much.
Once theyÃ¢â¬â¢re cooked, use a colander to drain your potatoes and place aside.
While your potatoes are cooking, use the time to remove the root and dark green top from the leek and slice lengthways and then into thin half-moons. Cut the celery into 0.5cm pieces and the mushrooms into 1cm wide slices
Cut the chicken into bite-sized pieces, remembering to wash your hands after handling raw meat.
On medium-high heat, add a drizzle of oil in a frying pan. Cook the chicken in the pan (usually for around 5-6 minutes), seasoning with salt and pepper.
You know the chicken is cooked when itÃ¢â¬â¢s not pink in the middle. You may need to cook the chicken in two batches, depending on the size of your frying pan.
Once the chicken is cooked, take it out of the pan and place to one side. To the frying pan, add oil, leek and celery, cooking for around four minutes until they are slightly softened.
Add the mushrooms, a pinch of salt and black pepper. Increase the heat and cook together for around a further five minutes until the mushrooms are slightly brown.
Add the water and chicken stock pot; bring to the boil and stir until the stock pot has dissolved. Add the double cream and return to the boil.
Reduce the heat and simmer until the mixture has reduced by a third, after approximately 4 minutes.
While the mixture is reducing, grate the cheese into a mixing bowl, adding the panko breadcrumbs and olive oil and stirring together.
Once reduced, place the chicken back in the frying pan, adding more salt and pepper to taste.
Transfer the mixture to an ovenproof dish and add potato slices to top. Sprinkle over the cheesy breadcrumb mixture and season with black pepper.
Bake on the top shelf of your oven until golden brown (after approximately 10 minutes).
This tasty dish is sure to be a firm favourite in your home — enjoy!
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