Description
Warm layers of creamy chicken, veggies, and cheesy mashed potatoes come together in this Creamy Chicken Pie with Mashed Potato Topping. It’s the kind of comfort you crave on chilly nights
Ingredients
Units
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Filling:
- 2 chicken breasts, chopped into small bite-sized cubes
- 2 large brown mushrooms, finely chopped
- 1 carrot, diced into small cubes
- 1 clove garlic, minced
- 1 stick celery with leaves, chopped
- 1/4 cup chicken stock
- Salt and pepper, to taste
- 1 tbsp olive oil (blind spot fix - needed to sauté the ingredients)
Sauce:
- 40g (3 tbsps) butter
- 3 tbsp flour
- 3 tbsp whipping cream
- 3/4 cup milk
- 1 bunch scallions (spring onions), chopped into 4 pieces
- Salt and pepper, to taste
Mashed Potato Topping:
- 500g potatoes, peeled and chopped into chunks
- 7 tbsp milk
- 115g (1 stick) butter
- 1/2 cup grated cheddar cheese (plus extra for topping)
- Pinch of salt
Instructions
- Heat 1 tbsp olive oil in a saucepan.
- Add 1 chopped onion and 1 clove of garlic. Fry until soft and fragrant.
- Stir in the chicken cubes, mushrooms, carrot, and celery.
- Pour in 1/4 cup chicken stock, season with salt and pepper, and simmer for about 5 minutes until the chicken is cooked through. Set aside.
- Boil 500g potatoes in salted water for about 20 minutes, or until tender.
- Drain and return them to the pot.
- Add 7 tbsps milk and 115g butter, then mash until smooth and creamy.
- Stir in 1/2 cup cheddar cheese and season lightly with salt.
- In a saucepan, melt 40g butter over medium heat. Stir in 3 tbsp flour and cook for 1 minute to form a Roux.
- Gradually whisk in 3/4 cup milk, stirring constantly, until smooth and thick.
- Add 3 tbsps whipping cream, then season with salt and pepper.
- Stir in chopped scallions, and remove from heat once combined.
- Preheat the oven to 200°C (400°F).
- Spoon the chicken mixture evenly into 4 small ovenproof ramekins.
- Pour the creamy sauce over the chicken.
- Spoon the mashed potatoes on top, spreading evenly with a fork to create a rustic pattern.
- Sprinkle over a little more cheddar cheese.
- Place the ramekins on a baking tray and bake for 30 minutes, or until the tops are golden and bubbling.
- Let them cool slightly before serving.
- They’re creamy, cheesy, and pure comfort food in a dish!
Notes
Created, prepared, tried, and tested by Joy
