Really easy chicken and mushroom pie 

A super easy potato topped chicken pie that everyone will love. 
Serves: 4-5 • Prep time: 20 minutes • Cook time: 25 minutes • Easy
Ingredients
  • olive oil
  • 1 onion, finely chopped
  • 1 fat clove of garlic, finely chopped
  • pack of 6 skinless chicken thighs, left whole
  • 150ml chicken stock
  • 2 leeks, finely sliced
  • 8 good sized whit or chestnut mushrooms, sliced
  • teacup of frozen sweetcorn
  • 1 large carrot, peeled and chopped
  • 300g full fat creme fraiche
  • 2 tablespoons of cornflour
  • heaped teaspoon of dried tarragon
  • 3-4 teacups of creamy mashed potato
  • sea salt - also a chicken stock cube if you like
Instructions
Heat oven to 180C/160C fan/gas 4. Heat the oil in a large saucepan then add the onion, carrot and garlic. Fry gently for 5 mins until the onion is soft. Add the mushrooms and leeks and fry for another five mins.

Add the chicken thighs and cook for a couple of mins on each side then add the creme fraiche and tarragon and some sea salt, and a stock cube if using. Sprinkle on the cornflour and give it all a stir. Bring to a simmer for 15 mins.

Stir in the sweetcorn and transfer it to a roughly 23cm ovenproof dish. Top with the mash (I'm not going to tell you how to make mash but do add butter, milk and salt) and fork the top then dot some butter all over.

Bake for about 20-25 mins until the top is just golden.

When eating a large meal like this leave a good few hours before going to bed, the earlier a bigger meal is eaten the better. Read why here.
Nutrition info
The plan that gives you healthy eating options with adaptable ideas that are quick for the family to make.
Additional Nutrition info – delete if not using.

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