Chicken and mushroom potato pie

By Jonespe

A healthier alternative to a pastry pie

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Noodle Soup

Chicken & thyme risotto

Ingredients

400g chicken breast
6 medium size potatoes
½ onion
300g mushrooms
1tsp sage
1tsp cracked black pepper
½tsp dried parsley
295g tinned condensed mushroom soup
1tbsp butter
Milk

Details

servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 50mins
Cost Average budget

Preparation

Step 1

Peel and chop the potatoes into quarters and add to a pan of boiling water. Cover and cook for 20 minutes until they are soft and a fork will go in easily.

Step 2

Whilst the potatoes are cooking finely chop the onion and fry in 1 tsp vegetable oil or spray oil until translucent.

Step 3

Chop the chicken into 1 inch cubes and add to the onion fry until the meat has browned.

Step 4

Quarter the mushrooms and add to the chicken. Stir well and cover. Cook on a medium heat for 2 minutes.

Step 5

Add the sage, black pepper and mushroom soup and mix well. Cover and cook on a low heat for 5 minutes. Pour the mix into an ovenproof dish.

Step 6

Drain the potatoes and add the butter and parsley. Add a little milk and mash the potatoes, continue to add the milk a little at a time until all lumps are gone and the potatoes are a firm but creamy mashed potato consistency. Place potatoes on top of the chicken and spread it out to completely cover. Run a fork up and down gently to makes lines in the potato, as this helps the potato brown on top.