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Coronation chicken and potato pies recipe

Coronation chicken and potato pies recipe

13 ratings

An exciting spin on the sandwich filling favourite, these creamy pies are a wonderfully comforting supper, finished off with a crunchy Parmesan crumb and served with buttery cabbage. See method

  • Serves 4
  • 15 mins to prepare and 20-25 mins to cook
  • 690 calories / serving
  • Freezable

Ingredients

  • 300g new potatoes, halved, or quartered if large
  • 4 tbsp olive oil
  • 6 skinless and boneless chicken thighs, cut into chunks
  • 1 onion, peeled and chopped
  • 1 tbsp medium or hot curry powder
  • 1 tbsp mango chutney
  • 200ml white wine
  • 250g Greek yogurt or crème fraîche
  • handful flat-leaf parsley, roughly chopped
  • 6 tbsp natural breadcrumbs
  • 20g Parmesan, grated
  • 15g butter
  • 1 Savoy cabbage, roughly chopped
If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

    2890kj
    690kcal     35%

  • Fat

    37g 53%

  • Saturates

    12g 59%

  • Sugars

    11g 13%

  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 40.5g Protein 43.1g Fibre 6.4g

Method

  1. Put the new potatoes in a pan and cover with cold water. Bring to the boil, then turn down the heat and simmer for 15-20 mins, until tender.
  2. Heat 1 tbsp oil in a frying pan and brown half the chicken. Repeat with another 1 tbsp oil, or cook in another pan simultaneously. Once browned, transfer to a plate and set aside.
  3. Heat another 1 tbsp oil in the frying pan, add the onion and cook for 5 mins. Stir in the curry powder and mango chutney and cook for 1 min. Add the chicken, stirring to coat in the onion mixture. Add 100ml wine and 200ml water, mix well, then stir in the yogurt or crème fraîche. Cook for 5 mins more, until the chicken is cooked through, with no pink flesh showing. Drain the potatoes and stir into the sauce with most of the parsley.
  4. Heat the grill to medium-high. Divide the mixture between 4 ovenproof pie dishes. Mix together the breadcrumbs, Parmesan and the remaining parsley and sprinkle on top of the chicken. Grill for 5 mins, until the tops are browned.
  5. Meanwhile, heat the butter and remaining oil in a wok or large pan and sauté the cabbage. After 1 min, add the remaining 100ml wine and cook for a further 2-3 mins until tender. Serve with the pies.

Top tip: Minimise washing up by ditching the individual pie dishes and using one large ovenproof dish instead.

Freezing and defrosting guidelines

Freeze pie only – cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

See more Stews, pies and one-pot recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.


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