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Chicken pie with mashed potato topping recipe

Chicken pie with mashed potato topping recipe

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Created by The Tesco Real Food team

This classic chicken pie is cooked with leeks and mushrooms in a creamy sauce then topped with fluffy mashed potato. It's perfect for babies and adults alike. Suitable from 10+ months weaning stage*, it can also be frozen! See method

  • Makes 6 servings or feeds 2 adults and 2 children
  • Takes 50 mins
  • 227 calories / serving
  • Freezable
  • Healthy
  • Gluten-free

Ingredients

  • 700g Maris Piper potatoes, peeled and cut into rough chunks
  • 70ml whole milk
  • ½ tbsp olive oil
  • 1 medium leek, washed and finely sliced
  • 125g chestnut mushrooms, finely sliced
  • 2 garlic cloves, crushed
  • 2 x 160g chicken breasts, cut into chunky pieces
  • 3 fresh thyme sprigs, leaves stripped and roughly chopped
  • ½ tsp mustard powder
  • 130g soft cream cheese
If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

  • Energy

    955kj
    227kcal     13%

  • Fat

    8g 12%

  • Saturates

    4g 18%

  • Sugars

    3g 3%

  • Salt

    0.2g 6%

of the reference intake
Carbohydrate 21g Protein 15.7g Fibre 2.8g

Method

  1. Cook the potatoes in a large pan of boiling water for 15-20 mins until tender, then drain and mash with the milk until smooth. 
  2. Heat the oil in a large, deep frying pan over a medium-high heat and fry the leek and mushrooms for 5-6 mins until soft. Add the garlic for another 1 min, then stir in the chicken and cook, stirring regularly for 5-6 mins, then add the lid for another 2 mins until cooked through. Stir in the thyme, mustard and soft cheese and 100ml water and stir until warmed through. Roughly shred the chicken into bite-size pieces. 
  3. Pour the chicken into a 1ltr baking dish and spread the mash on top. Cook at gas 6, 200°C, fan 180°C for 25-30 mins until the filling is bubbling and the potato is crisp.

Tip: You can also serve the chicken pie filling with the mash on the side, rather than baking in the oven, if you like.

Freezing and defrosting guidelines

Freeze the filling and mash in the same freezer-proof containers in portions and defrost overnight in the fridge before microwaving until piping hot throughout. The pie will also keep for 2 days in the fridge. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Baby weaning recipes

*This recipe is appropriate for babies progressing through the weaning stages, from around 10-12 months of age. Babies may now be used to 3 meals a day and enjoying more rounded dishes.

When weaning your baby, introduce allergenic foods one at a time and not before 6 months.

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