Name: Easy chicken pie
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: British
Ingredients: 1 onion sliced; 400g pack skinless chicken thighs cut into chunks; 1 tbsp vegetable oil; 150ml chicken stock; 325g can sweetcorn drained; 6 tbsp crème fraîche; handful parsley or basil leaves chopped; 750g potatoes cut into chunks

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Easy chicken pie

Easy chicken pie

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 4.3 out of 5.102 ratingsRate

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This one-pot chicken dish can also be adapted for a veggie option

Freezable

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Alternatives

Complete the dish

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Garlicky greens

A star rating of 4.1 out of 5.13 ratings

Ingredients

Nutrition

Units:

MetricUS

1 onion

sliced
400g pack skinless chicken thighs

cut into chunks
1 tbsp vegetable oil
150ml chicken stock
325g can sweetcorn

drained
6 tbsp crème fraîche
handful parsley or basil leaves

chopped
750g potatoes

cut into chunks

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Nutrition: per serving

kcal462
fat16g
saturates7g
carbs53g
sugars10g
fibre4g
protein29g
salt0.93g

low

Method

step 1

Heat oven to 180C/160C fan/gas 4. Heat the oil in a large saucepan then add the onion and chicken. Fry for 5-10 mins until the onion is soft and the chicken is golden. Pour over the stock, bring to the boil, then simmer for 20 mins until the chicken is cooked. Stir in the corn, then 3 tbsp crème fraîche and the herbs.
step 2

Meanwhile, boil potatoes until soft. Drain and mash with remaining crème fraîche. Spoon the chicken mix into 4 pie dishes and top with mash. Place on a baking tray, then bake until potato is golden.

RECIPE TIPS

MAKE IT VEGGIE

Spicy Tex-Mex pie – Fry the onion with 1 chopped red pepper, ½ chopped butternut squash, 1 finely chopped red chilli and 1 tsp ground cumin for 5 mins. Stir through 400g can tomatoes and the corn; simmer for 15 mins. Add chopped coriander, top with mash, then cook as above.

Recipe from Good Food magazine, July 2009

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A star rating of 4.3 out of 5.102 ratings

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