Chicken and Chips Pie

  • 25MINS
  • 1HR 10MINS
  • 320KCAL

We’ve said goodbye to the pastry (and a fair few calories too) for this tasty take on a classic pub grub meal. Instead of serving them on the side, we’ve used thick-cut, garlicky chips as the topping for our creamy chicken and mushroom pie filling. Believe us, this warming dinner tastes so good, you’d never know it was slimming friendly. You don’t need any fancy ingredients either – just simple, homely bits that you’d usually pick up in your weekly shop.

Featured On
Pages 94-97

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Chicken and Chips Pie

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

Make sure to cut the potatoes into even 1cm (1/2 inch)-thick chips, so that they cook evenly in the time stated. You can use diced chicken breast instead of chicken thighs, if you prefer.

Chicken and chips pie with seasonal veg
I didn't reduce the sauce to much as I wanted to pour some of if over the seasonal veg I had done to go with it. I also used spinach instead of celery as I had none, still worked really well.
Worked just as well using individual pie dishes which makes it easier to portion.
A lovely easy tasting dish, quick to make and so delicious
A lovely light tasting dish for summer nights
Quick and easy recipe to follow and prepare.
The base of this dish can be prepared in advance and chips (topping) assembled and cooked when required.

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‘Simple, quick and tasty. Few ingredients and little prep. Perfect.’

Jan Hollands

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