Easy chicken potato-topped pie

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Prep time:

Cook time:

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


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

Handy Hint

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

Additional Information

  • Can Freeze

  • Make Ahead

  • Potato

  • Chicken

  • Winter

  • Autumn

  • Main Course

  • Gluten Free

  • Nut Free

  • Egg Free

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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.