Chicken Pie with Potato & Carrot Mash


Chicken Pie with Potato & Carrot Mash

Take a traditional chicken pie and top it with a fluffy mash made with a mix of potato and carrots for a cosy family dinner that packs in the veg.


600g potatoes
250g carrot
A generous knob of butter
3 tbsp milk

40g butter
1 leek chopped
1 large onion, chopped
40g plain flour
300 ml chicken stock
100 ml milk
1 tsp Dijon mustard
2 tsp lemon juice
300g chicken breast (raw), diced
75g g Cheddar, grated
1 tbs fresh thyme or 1 tsp dried thyme


  1. Preheat the oven to 180C Fan.
  2. Put the carrots  into a pan. Cover with water .Bring up to the boil, then boil for about  15 to 20 minutes until soft.
  3. Put the potatoes into a pan. Cover with water and bring up to a boil, then boil for 12 to 15 minutes until soft. Drain the carrots and potatoes, mash until smooth, and mix with the butter and milk.
  4. To make the filling. Melt the butter. Add the leek and onion and saute for 8 minutes until tender. Add the flour, then whisk in the stock and milk. Add the mustard and lemon juice and stir until thickened.
  5. Add the chicken, then simmer for 5 minutes until just cooked through.
  6. Add the cheese and thyme and lightly season.
  7. Spoon into the dish. Leave to cool, then spread the mashed potato and carrot on top.
  8. Bake in the oven for 20 minutes until bubbling and lightly brown on top.

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