Oh my word! This chicken and potato pie is heaven on a plate. It’s one of our favourite winter comfort food dishes. The chicken is oh so tender and the sauce is deliciously creamy. It’s also packed full of vegetables and fussy kid approved!
Ingredients
- 1.8kg Chicken Thigh Fillets £9.98
- 1kg Onions 99p
- 1 Bulb Garlic 24p
- 900g Frozen Peas 99p
- Leeks 95p
- 4 Cubes Chicken Stock 22p
- Lemon Juice 23p
- Crème Fresh 99p
- Dijon Mustard 25p
- Plain Flour 10p
- 1 pint Milk 36p
- 2.5kg Potatoes £1.05
- 500g Cheese £2.44
- Butter 49p
Total Cost =£19.28
Makes 24 servings = 80p per serving
How To MakeChicken and Potato Pie
Finely chop the garlic.
Dice the onions.
Finely slice the leeks.
Add the leeks, garlic and onion to a large pan and fry them in butter.
Cut the chicken into bite sized pieces and add them to the pan.
Pour over enough flour to coat all of the chicken and stir it in.
Add the chicken stock. I’m using home made chicken stock because I have some to hand. Usually I make this recipe with four chicken stock cubes.
Add the crème fresh.
Then add half a small jar of Dijon mustard. Don’t worry, it’s not spicy, the crème fresh makes the mustard deliciously creamy with none of the heat but all of the flavour.
Next add about half a bottle of lemon juice.
Pour over enough milk to cover the chicken mixture. I used about a pint of milk.
Finally pour in the frozen peas. Leave the pan to simmer while you cook the potatoes. Stir it every now and then so that it doesn’t burn to the bottom of the pan.
Peel and chop your potatoes. Put them in a large pan with plenty of water and bring to the boil.
Once the chicken is just barely cooked, just at that point at which you’d normally cook it a bit longer “just to be on the safe side”. Portion the chicken mixture into freezer and oven proof dishes. Fill each dish about 3/4 full of chicken.
Once the potatoes are well cooked and soft drain off the water. Then add a good amount of butter and about 500g of grated cheese. Give them a really good mashing until they’re nice and smooth.
Spoon the mashed potatoes over the chicken. Run your fork over the top of the mashed potatoes to make little ridges. These will crisp up beautifully in the oven and are deliciously tasty.
Let your pies cool down completely before freezing them. I cover mine with cling film before freezing. I’m hopping to find a more environmentally friendly option that’s affordable for batch cooking.
When you’re ready to cook your chicken pie defrost it in the fridge. Then simply pop your chicken and potato pie in the oven at about gas mark 4 for about 40 minutes. Check it’s piping hot and the mash should have crisped up nicely.
Tasting Notes
We like our chicken and potato pies served with broccoli and sweetcorn – because these are the only vegetables that Little Miss will voluntarily eat. We have it with baked beans sometimes but I find the flavour of the tomato sauce distracts from the delicious creaminess of the chicken sauce.
The leeks and the onions disappear into the delicious creamy sauce. Little Miss doesn’t like the peas but my Little Dude loves them. He developed a taste for fresh homegrown peas, so he’s always happy to try frozen one’s in the hope that they’ll taste as good. I know how he feels, there’s nothing like the taste of fresh homegrown peas.
I do hope this chicken and potato pie recipe inspires you to have a go at batch cooking.
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A Little Bit About Me . . .
Thank you so much for stopping by my corner little of the interweb. I’m Bridie, mum to two small humans, full time homemaker and full time craftaholic – which totally explains why I’m always short on time!
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Dinner Recipes, Recipes
Batch Cooking, Chicken Recipes, Healthy Eating, Pie Recipes, Potato Recipes
