Hello, this recipe is part of Tesco's Let's Cook Range which I am in the process of reviewing, this is my 3rd recipe (out of 4) and you can access the original recipe in bold below and online here.
This was very easy to make and easy to adapt to make all parts home-made if you so desired. I have included ways to make the potato slices by yourself as I have made other dishes with the pre-made potato slices and they weren't my favourite, as they tasted like chips and I didn't want chips on my bake, I prefer home-made wedges-type-things. To make the vegetable mix at home, you could just cut up any selection of your own favourite vegetables and boil them at the same time until they are soft. This may also increase flavour as they will likely be cooking for longer and so will allow more time for flavour development. If I were choosing the vegetables, I would use carrots, peppers, sweetcorn and pumpkin. Make sure to put them in the pan in order of cooking time so you don't get really over-cooked sweetcorn or underdone carrots for example, if you are not using a mixed bag. I also think that substituting half the chicken for a tin of black beans would be nice or lentils maybe, as they are soft and filling. Another idea, would be to top the pie with mashed potato or puff pastry, both would be very nice and a good way to add variety to this dish.
My dad preferred the pie the next day (we has leftovers) as he felt it had a better flavour. I served ours on its own with some veg on the side and mustard, which added a nice tang. You could serve it with crusty bread to mop up the sauce if you wanted.
Enjoy!
Hazel :)
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Dietary Info:
-Unsuitable for Vegans
{See below and 'contains dairy' point.}
-Unsuitable for Vegetarians
{In place of the chicken stock (if contains actual chicken), just use a vegetable stock cube. For the chicken, you can substitute in 2x400g tins of pulses, I think that lentils, chickpeas, butter beans or cannellini beans would work best. Or, you could break up some veggie 'sausages' and add those.}
-Gluten-Free
{Just double check the stock cube you use.}
-No Nuts
-Contains Dairy
{This is in the crispy potato slices, so make your own here and avoid adding a dollop of mascarpone.}
-Main Meal
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| This is how much there was when doubled, for 4 people. I am baking in a roughly 20 x 30cm ovenproof dish. You could use individually portioned tins (like these) if you wished as well. |
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Serves: 2 {I doubled for 4.}
Takes: 20 mins {This depends on whether you make your own crispy potato slices or use part-cooked ones, and if you can get non-frozen veg mix.}
Ingredients:
-1+1/2 tbsp olive oil {I used extra virgin olive oil, any neutral oil will be fine, avoid chilli oil.}
-300g diced chicken breast or thigh fillets {I used [for 4] 650g as that was how big the packet was, up to 100g more won't impact the recipe much, but try to avoid going more than 50g under.}
-2tbsp mixed herbs {I created a mixture of oregano, thyme and basil [all dried].}
-500g vegetable soup mix {This wasn't currently in stock for us, so I used a frozen mixed casserole veg bag and it was fine, it had onion, carrot, swede, turnip and celery in it.}
-1 chicken stock cube
-1/2x 350g pack crispy potato slices {Or make your own! See below.}
Final touches (optional):
-chopped fresh parsley
-a dollop of mascarpone
{I also served with some mustard.}
Method:
{PREP: To make your own topping for 2 people. Take one large baking potato, no need to peel, and slice into thin rounds, about 1/2cm. Then, coat in olive oil and season with salt and pepper. Pop into a preheated oven (same temperature as below) and bake for 15-20mins, until lightly browned but not fully cooked. Remove and prepare the rest of the pie.}
1: Preheat the oven to gas 6 / 200°C / fan 180°C / 390℉. Heat the
oil in a large heavy-based {sauce}pan over a medium-high
heat. Add the chicken, mixed herbs and some
seasoning. Cook for 4-5 mins, stirring until the
chicken is browned on all sides. {No need to drain the liquids produced as they will add a nice flavour to the stock.} Add the soup mix
and fry for a further 2 mins. {if using a frozen mix, will need to add the stock immediately and boil for just under 10mins.}
2: Crumble in the chicken stock cube, add 200ml
water and stir to mix. Bring to the boil and simmer
for 3 mins. Transfer the ingredients to an ovenproof
dish and top with the potato slices.
3: Bake for 10 mins or until the potatoes are crispy
and the chicken is cooked through. Scatter with
chopped parsley and a dollop of mascarpone to
serve, if you like. {Mine was in the oven for 15mins.}
While you're here...
I have a Pinterest for all my recipes, where you can save them to boards for the future and categorise them into different types of recipe e.g Sunday Dinners, picnic ideas etc. My account is @hazellikestocook, or find the link below. Also, I have a whole blog post explaining this in more detail here and https://hazelscookingandbakingblog.blogspot.com/2021/02/pinterest.html.
https://pin.it/5xDvARk - my profile
This recipe:
https://pin.it/4qgB5W3
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