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Creamy Chicken Pie

This creamy chicken and vegetable pie is a winner for the whole family! I shred the chicken (see my Instagram reels for a super quick way to shred chicken) so its suitable for younger children but has enough texture for grown ups to enjoy too!

This was enough to serve 2 adults and a little one... with still some leftovers!

  • 2 Chicken Breasts
  • 500g Potatoes
  • 1 leek
  • 1 large carrot
  • 200g mushrooms
  • 1 garlic clove
  • 100ml water
  • 1 baby friendly stock cube
  • 150ml double cream
  • 30g cheddar, grated
  • Knob of Butter
  • Dash of milk

Start by poaching the chicken. Add you chicken breasts to a large pan, cover in cold water and bring to the boil. Once boiling, reduce to a simmer and cook for a further 15 mins. Make sure the chicken is completely cooked through then drain. Leave to slightly cool then shred the chicken. Whilst the chicken is poaching, peel and chop the potatoes and bring to the boil in another pan. Cook for around 15 mins until potatoes are soft, drain and let them steam dry for a few minutes. Mash the potatoes with a knob of butter and dash of milk and stir in some black pepper. Peel the carrot, cut in half lengthways and slice into half moon shapes. Cut the leek in the same way. Slice the mushrooms. Peel and finely chop the garlic. Heat some oil in a pan and gently fry the leek and carrot together until starting to soften. Add the mushrooms and cook for a further 5 mins until all the veg is soft. Add the chopped garlic and cook for 1 more minute. Dissolve the stock cube in 100ml boiling water and add to the pan. Add the double cream and bring to a simmer for 3-4 mins until it starts to thicken, stir in some black pepper. Add the chicken pie filling to a oven proof dish and top with the mashed potatoes , then sprinkle over the grated cheese. Bake in the top shelf of your oven at 200 Fan for 10-15 mins until bubbling and crispy on top!

Creamy Chicken Pie

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