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Crustless chicken pot pie - Extra large standard

Crustless Chicken ‘Pot Pie’

with Sour Cream Mashed Potatoes

710 cals

35 mins

Description

For this labour-saving take on a cottagey classic, we replaced the crust from chicken pot pie with something special. Mashed potatoes, riched up with sour cream and butter, put a lid on this cozy casserole. (You may get a call from a shepherd, looking for his pie.) Underneath, there’s reams of tender shredded chicken simmering with carrots, celery, onion and peas in a demi-glace sauce thickened with a flour-based spice blend for the ultimate in coziness and comfort.

Contains:

Milk, Mustard, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 4 Chicken thighs

  • 450g Potatoes

  • 200g Carrots (orange or multicoloured)

  • 1 Onion (or shallot)

  • 1 Celery stalk

  • 150g Green peas

  • 12g Chicken demi-glace

  • 43ml Sour cream

  • 20g Pasta to Piccata blend (enriched wheat flour, dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Nutrition

Total fat

30g

Saturated Fat

16g

Sodium

1190mg

Total carbs

70g

Sugar

16g

Protein

46g

Fibres

11g

Recipe Instructions

Crustless Chicken ‘Pot Pie’ - Step #1 Cook & shred the chicken
Step 1: Cook & shred the chicken
Bring a medium pot of salted water to a boil. Pat the chicken dry with paper towel; season with ½ the spices and S&P. In a large, oven-safe pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, 4 to 6 min. per side, until browned. Add ¼ cup water and cook, scraping up any browned bits, 1 to 2 min., until cooked through. Transfer the chicken and any liquid to a bowl. Reserve the pan. Using two forks, shred the chicken.
Crustless Chicken ‘Pot Pie’ - Step #2 Make the mash
Step 2: Make the mash
Meanwhile, peel and medium-dice the potatoes. Add to the pot of boiling water and boil, 14 to 16 min., until very tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Off the heat, add the sour cream and 1 tbsp butter (double for 4 portions). Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Crustless Chicken ‘Pot Pie’ - Step #3 Mise en place
Step 3: Mise en place
Meanwhile, preheat the oven to broil. Thinly slice the carrots and celery. Halve, peel and small-dice the onion.
Crustless Chicken ‘Pot Pie’ - Step #4 Make the filling
Step 4: Make the filling
In the reserved pan, heat a drizzle of oil on medium. Add the carrots, celery and onion. Sauté, 6 to 8 min., until softened; season with S&P. Add 2 tbsp butter (double for 4 portions) and sauté, 30 sec. to 1 min., until melted. Add the remaining spices and sauté, 1 to 2 min., until combined. Add the demi-glace and 1 ½ cups water (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until thickened; season with S&P. Add the chicken and peas; stir well.
Crustless Chicken ‘Pot Pie’ - Step #5 Prepare & broil the ‘pot pie’
Step 5: Prepare & broil the ‘pot pie’
Spread the filling with the mash. Broil, 2 to 3 min., until beginning to brown. Let rest for 5 min. before serving.
Crustless Chicken ‘Pot Pie’ - Step #6 Plate your dish
Step 6: Plate your dish
Divide the ‘pot pie’ between your bowls. Bon appétit!