Our classic mash-topped Chicken Pie is the ultimate toddler comfort food. This tasty pie contains a delicious cheese sauce with chicken, butternut squash and peas, topped with a potato and sweet potato mash. To make the sauce really tasty and gently introduce new flavours, we’ve added a sprinkle of thyme and nutmeg.
4 toddler / 4 adults
For the chicken pie sauce
1 tbsp rapeseed oil
1/2 small onion
A pinch of ground bay leaf
A pinch of thyme leaves
25 g leek, finely sliced
50 g butternut squash, peeled and diced into 1 cm cubes
200 ml water
150 ml whole milk
100 g sweet potato, peeled and diced into 1 cm cubes
2 chicken breasts, diced
2 tbsp cornflour
30 g Cheddar cheese, grated
2 tbsp double cream
50 g peas
1 squeeze of lemon juice
A tsp chopped fresh parsley
For the mash
500 g white potatoes, peeled and cut into 1 inch chunks
200 g sweet potato, peeled and cut into 1 cm chunks
1 1/2 tsp butter
2 tbsp whole milk
A pinch of white pepper
A pinch of nutmeg
Heat the rapeseed oil and add the onion. Cook over a medium heat until the onion is soft and translucent.
Add the sliced leek, diced butternut squash, ground bay and thyme leaves and cook for around 10 minutes until the butternut squash has softened.
Add the water and milk and bring up to a simmer. Simmer for about 5 minutes then blend with a hand blender to form a smooth sauce.
Add the diced sweet potato to the sauce and simmer for 10 minutes until the sweet potato has just softened.
Add the diced chicken and cook for a further 5 minutes or until the chicken is cooked through.
Mix the cornflour with 4 tbsp water and add to the sauce, simmering whilst stirring for 1 minute.
To finish the sauce, add the double cream, grated cheddar, lemon juice and peas. Bring back up to a simmer then take off the heat.
Place the diced potatoes and sweet potato in a pan and cover with cold water. Bring up to a simmer and cook for 15-20 minutes until the vegetables are soft enough to mash.
Drain, then add the whole milk, butter, white pepper and nutmeg. Mash together to form a smooth mash.
Put the sauce into a baking dish, then top with the mash.
To serve immediately, bake the pie at 190 C fan for 15-20 minutes.
Any remaining chicken pie can be cooled and kept refrigerated for up to 3 days or frozen and kept for up to 1 month.
Our classic mash-topped Chicken Pie is the ultimate toddler comfort food. This tasty pie contains a delicious cheese sauce with chicken, sweet potato and peas, topped with a vibrant potato and sweet potato mash. To make the sauce really tasty, and gently introduce new flavours, we've added a sprinkle of thyme and nutmeg. Just don't tell our chefs we've told you their secret ingredients!