We've combined two of the nation's favourite dishes to create this luxurious pie; a chicken and mushroom filling with a rich and tender potato dauphinoise top. Serve with greens for a hearty and delicious meal.
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Yields:
6 serving(s)
Prep Time:
30 mins
Cook Time:
1 hr 40 mins
Total Time:
2 hrs 10 mins
Cal/Serv:
460
Ingredients
For the topping
500g
floury potatoes
2
large garlic cloves, crushed
250ml
double cream
For the filling
1Tbsp.
olive oil
600g
skinless, boneless chicken thigh fillets cut into rough 3cm chunks
1
leek, trimmed and finely sliced
200g
baby button mushrooms, halved or quartered if large
2tsp.
cornflour
400g
tin cream of mushroom soup
Small handful parsley, finely chopped
15g
Parmesan, finely grated
Directions
1. For the topping, peel the potatoes and slice into 3mm thick rounds (a mandoline or food processor with a slicing blade are ideal for this). Put the potato slices into a medium pan and add the garlic, cream and some seasoning. Bring to the boil over medium heat, then remove from the heat and set aside until needed.
2. Meanwhile, start the filling. Heat 1/2tbsp oil in a large, deep frying pan over medium heat and brown the chicken all over (do this in batches, if needed). Using a slotted spoon, remove to a plate.
3. Preheat oven to 200°C (180°C fan) mark 6. Add remaining 1/2tbsp oil to the frying pan over low-medium heat and cook the leek and mushrooms for 10min, until beginning to soften.
4. Measure the cornflour into a jug and gradually whisk in the soup until smooth. Return the chicken to the leek pan, then pour in the soup mixture. Increase heat to high and bring to a simmer, stirring frequently. Remove pan from heat and stir in the parsley and some seasoning.
5. Empty into a rough 2 litre ovenproof serving dish and smooth to level. Top with the potato mixture and level the slices as much as possible. Sprinkle over the Parmesan and some freshly ground black pepper. Cover dish with foil and cook in the oven for 40min.
6. Remove foil and cook for a further 30min, or until the topping is golden and the potatoes are tender (check by pushing a knife through the potatoes - it should go through easily). Serve with seasonal greens, if you like.
Can I use chicken breast?
Chicken thighs are best for pies as they retain their moisture well, but you could used diced chicken breast if you prefer, be careful not to overcook it.
How can I tweak the recipe?
Try adding some diced bacon lardons to the pie filling, frying them before the chicken at step 2. Some fresh or dried thyme would add a lovely herbal note too.
Hungry for something else?
Just fancy the dauphinoise and no chicken? Try our amazing Stacked Potato Dauphinoise as a side for your next roast. Want more of a traditional chicken pie without the potatoes? Our Chicken and Mushroom pie with a tasty pastry crust has you sorted.
Per serving:
Calories: 466
Protein: 26g
Total fat: 30g
Saturates: 16g
Carbs: 21g
Total sugars: 3g
Fibre: 3g
15 easy chicken pie recipes for a tasty, midweek meal
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
