Name: Chicken Pie With Mash
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: British
Ingredients: 1 lb boneless, skinless chicken breasts, chopped; 1 onion, diced; 2 cloves of garlic, minced; 1 carrot, diced; 1 celery stalk, diced; 2 tbsp butter; 2 tbsp all-purpose flour; 1 cup chicken broth; 1/2 cup heavy cream; 1 tsp dried thyme; Salt and pepper to taste; 1 sheet of puff pastry; 2 large potatoes, peeled and cubed; 1/4 cup milk; 2 tbsp butter

Instructions

Preheat your oven to 400°F (200°C).
In a large skillet, melt 2 tbsp of butter over medium heat. Add the diced onion, garlic, carrot, and celery. Cook until the vegetables are softened, about 5-7 minutes.
Add the chopped chicken to the skillet and cook until it's no longer pink, about 5-7 minutes.
Sprinkle the flour over the chicken and vegetables. Stir well to combine and cook for another minute.
Slowly pour in the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer.
Pour in the heavy cream and add the dried thyme, salt, and pepper. Stir well and let the sauce thicken for about 5 minutes. Remove from heat.
Transfer the chicken mixture to a baking dish.
Roll out the puff pastry sheet and place it over the filling in the baking dish. Trim any excess pastry hanging over the edges and crimp the edges with a fork to seal.
Using a sharp knife, make a few slits in the pastry to allow steam to escape while baking.
Bake the Chicken Pie in the preheated oven for 25-30 minutes or until the pastry is golden brown and flaky.
While the pie is baking, place the peeled and cubed potatoes in a pot of salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Add the milk and butter. Mash the potatoes until smooth and creamy. Season with salt and pepper to taste.
Serve the Chicken Pie hot, with a generous dollop of the creamy mashed potatoes on the side.

Ingredients

Instructions

Nutrition Facts

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