Easy chicken potato-topped pie

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Prep time:

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Serves: 3

By greenblanket



  • 1 onion chopped

  • 2 chicken breast chopped

  • 1 tsp dried tarragon

  • 1 tsp mace

  • 1 courgette chopped

  • 2 cloves garlic crushed

  • 2 field mushrooms chopped

  • 4 medium potatoes peeled

  • 1 tbsp cornflour

  • 1 knob mature cheddar cheese grated

  • 1 tsp vegetable bouillon mixed with a little hot water


<ol> <li>Fry up onion. Add chopped chicken breasts followed by courgettes and mushroom. Cook through. Add tarragon and mace and season with salt and pepper.</li> <li>Sprinkle on cornflour and stir in stock. Mixture shouldn't be too runny. Put into pie dish.</li> <li>Meanwhile boil potatoes and allow to cool a little. Slice them and place over mixture. Grate cheese over the top.</li> <li>Bake for 30 minutes at 180C.</li> </ol>

Handy Hint

<p>Use 4 chopped boneless, skinless chicken thighs instead. Or leftover chicken added either to cooled down mixture or just before baking.</p>

Additional Information

  • Egg Free

  • Nut Free

  • Gluten Free

  • Main Course

  • Autumn

  • Winter

  • Chicken

  • Potato

  • Make Ahead

  • Can Freeze

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Your comments

  • greenblanket 29/01/10 22:26

    I used 'mace blades' and ground them in a pestle and mortar as I happened to have them in the cupboard. I'm sure dried mace is as good.