Warm up the family with this yummy chicken pie. Made with free range chicken, loads of veg, a hint of tarragon and a healthy creamy texture thanks to a little hit of Philadelphia. Classic comfort food!
40 Minutes. Gluten Free. Sugar Free.
400g free range skinless chicken thigh
1 medium leek
1 small natural chicken stock cube
1 philadelphia (40g)
500g dirty potatoes
Preheat oven to fan bake on 200ºC.
Prepare potatoes for mash
Fill ¾ of a large pot with water, add a generous pinch of salt. Cover and bring to the boil. Peel potatoes, rinse and cut into 2.5cm cubes. Once the water is boiling, add potatoes and boil uncovered for 15 minutes. Drain well, season with salt and pepper, add milk and butter to your own taste and mash until smooth.
Prepare & cook filling
While the water is boiling, roughly slice the leek and quarter the mushrooms. Dice the chicken into 2cm chunks. Dissolve a stock cube in 1 cup of hot water, then add 1/2 cup of water while discarding the rest. Heat a large frying pan over a medium heat with enough oil to cover the base. Sauté the leek and mushroom, season with salt and pepper and cook for 4 minutes until lightly browned. Transfer to a bowl and set aside. Add another tablespoon of oil to the pan and brown the chicken all over. Put the vegetables back into the pan, add the tarragon leaves, stock and the Philadelphia to the pan and mix well to combine. Season with salt and pepper. Reduce the liquid to thicken to a gravy for approximately 6-8 minutes then remove from heat.
Use what you have… Two ramekins, ovenproof bowls or a loaf tin. For each pie fill with the chicken and veg, then top with the mash and drizzle with olive oil. Place in the oven for 20 minutes until golden on top.
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