Prince Harry’s Chicken Pie

• Time: 45 minutes
• Serves: 4

Source: HelloFresh

Ingredients

For the Pie

• 600g diced chicken breast
• 2 red onions, halved, peeled and thinly sliced
• 300g closed cup mushrooms, thinly sliced
• 4 cloves garlic, peeled and grated
• 200ml water
• 20g chicken stock paste
• 300g creme fraiche
• Salt and pepper
• Olive oil

For the Topping

• 2 large potatoes, peeled and sliced into 1cm rounds
• 50g panko breadcrumbs
• 4 tbsp olive oil

For the Carrots

• 4 carrots, halved lengthways and cut into 1cm x 5cm batons
• Olive oil
• Salt and pepper

Method

1. Cook the potatoes2 large potatoes, peeled and sliced into 1cm rounds

1. Preheat the oven to 200°C fan.
2. Bring a large saucepan of water to the boil with 1/2 tsp salt.
3. Add the potato slices and cook until just tender, 12-14 minutes.
4. Carefully drain in a colander and set aside.

2. Prep the carrots4 carrots, halved lengthways and cut into 1cm x 5cm batons and breadcrumbs

1. Place the carrot batons on a large baking tray, drizzle with oil, season with salt and pepper and toss to coat. Spread out in a single layer and set aside.
2. Mix the panko breadcrumbs50g panko breadcrumbs with the olive oilOlive oil for the topping in a small bowl. Season and set aside.

3. Brown the chicken

1. Heat a drizzle of oil in a frying pan on medium-high heat.
2. Add the chicken, season with salt and pepper, and cook until browned all over, 6-7 minutes. Cook in batches if needed to get a good colour.
3. Transfer the chicken to a bowl and set aside.

4. Fry the veg

1. Return the pan to medium heat with a drizzle of oil.
2. Add the onion and cook until softened, 4-5 minutes, stirring occasionally.
3. Add the mushrooms with a little more oil if needed, turn the heat up slightly and fry until browned, 5-6 minutes.
4. Stir in the garlic4 cloves garlic, peeled and grated and cook for 1 minute more.
5. Meanwhile, place the carrots4 carrots, halved lengthways and cut into 1cm x 5cm batons on the middle shelf of the oven to roast until tender, 18-25 minutes, turning halfway through.

5. Make the sauce

1. Stir the water and chicken stock paste20g chicken stock paste into the pan, then bring to the boil.
2. Stir in the creme fraiche300g creme fraiche, bring back to the boil, then turn down the heat.
3. Simmer gently until reduced by a third, 3-4 minutes.
4. Season with salt and pepper, then return the chicken to the pan.

6. Bake and serve

1. Transfer the chicken filling to an ovenproof dish.
2. Layer the cooked potato slices on top, then sprinkle over the breadcrumb mixture.
3. Season with pepper and bake on the top shelf of the oven until golden brown, 10-12 minutes.
4. Serve straight from the dish with the roasted carrots4 carrots, halved lengthways and cut into 1cm x 5cm batons alongside.