Chicken & Sweetcorn Potato-Topped Pie
Tuck into old-school comfort with this creamy pie. You'll caramelise sweetcorn before adding chicken, Dijon mustard and thyme to make a rich sauce. Top with buttery mashed potato, bake till golden and enjoy piping hot.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Flour, Milk, Pepper, Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7, boil a kettle, then take your chicken out of the fridge, open the packet and let it air
Peel your potatoes and chop them into large bite-sized pieces, then add to a pot with plenty of boiled water and bring to the boil over a high heat
Cook for 12-15 min or until fork-tender, then drain and return to the pot to steam dry
While the potatoes are cooking, heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat
Once hot, add your sweetcorn (no need to drain) to the pan with a generous pinch of salt and cook for 2-3 min or until slightly caramelised then reduce the heat to medium-high and cook for a further 1-2 min
Reboil half a kettle
While the sweetcorn is caramelising, peel and finely dice your brown onion[s]
Peel and finely chop (or grate) your garlic
Once slightly caramelised, add the diced onion and chopped garlic to the pan and cook for 5-6 min or until slightly softened
Meanwhile, dissolve your chicken stock mix and Dijon mustard in 200ml [260ml] [300ml] boiled water and 50ml [65ml] [80ml] milk – this is your chicken stock
Once the onion has softened, add your diced chicken thigh to the pan with your dried thyme and a generous grind of black pepper and cook for 4-5 min or until lightly browned
Once lightly browned, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour to the pan and give everything a good mix up
Add the chicken stock and bring to the boil over a high heat, once boiling reduce the heat to medium-high and cook for 4-5 min or until slightly thickened – this is your chicken & sweetcorn pie filling
Return the drained potatoes to a low heat with a large knob of butter
Season with a very generous pinch of salt and pepper and mash until smooth
Transfer the chicken & sweetcorn pie filling to an oven-proof dish and top with the mash
Put the dish in the oven for 15-20 min or until it's bubbling and golden and the chicken is cooked through (no pink meat!) – this is your chicken & sweetcorn potato-topped pie
Serve the chicken & sweetcorn potato-topped pie
Season with a generous grind of black pepper
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, mustard, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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