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Chicken Pot Pie with Parmesan Potato Crust .

  • 1 medium
    carrot
  • 1 stick
    celery
  • 0.34 kg
    chicken breasts, boneless skinless
  • 177 ml
    chicken or vegetable broth
  • ¼ cup
    frozen corn
  • ¼ cup
    frozen peas
  • 28 g
    Parmesan cheese
  • 1 medium
    red potato
  • ½ medium
    yellow onion
  •  
    all-purpose flour
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    rosemary
  •  
    sage
  •  
    salt
  •  
    thyme
  •  
    Worcestershire sauce
  • 1
    Preheat oven to 220°C (425°F).
  • 2
    Wash and dry the fresh produce.
    1 medium red potato
    1 medium carrot
    1 stick celery
  • 3
    Slice potato, using a mandoline or knife, into very thin rounds. Coat the bottom of a baking sheet pan with oil. Add potatoes in a single layer, and bake until tender; 15-20 minutes.
    1 tsp extra virgin olive oil
  • 4
    Meanwhile, peel, trim, and small dice the carrot. Transfer to a medium bowl.
  • 5
    Trim and discard ends of the celery; small dice and add to the bowl.
  • 6
    Peel and small dice the onion. Add to the bowl.
    ½ medium yellow onion
  • 7
    Heat a medium saucepan over medium-high heat. Once the saucepan is hot, add oil and swirl to coat the bottom.
    1 tbsp extra virgin olive oil
  • 8
    Add carrots, celery, onion, and spices to the pan. Cook, stirring occasionally, while you prep the chicken.
    ½ tsp thyme
    ½ tsp rosemary
    ½ tsp sage
    ¼ tsp salt
    ¼ tsp black pepper
  • 9
    Cut chicken into bite-sized pieces and add to the pan with the vegetables. Cook, stirring occasionally, until vegetables are tender and chicken is cooked through, 5-7 minutes.
    ⅓ kg chicken breasts, boneless skinless
  • 10
    Add peas, corn, and flour, stirring to coat. Add broth and Worcestershire sauce; bring to a simmer and cook, stirring occasionally, until sauce has thickened, 2-3 minutes.
    ¼ cup frozen peas
    ¼ cup frozen corn
    1 ½ tbsp all-purpose flour
    177 ml chicken or vegetable broth
    1 tsp Worcestershire sauce
  • 11
    Finely grate Parmesan.
    28 g Parmesan cheese
  • 12
    Carefully pour chicken and vegetable mixture into a small baking dish and use tongs to top with the sliced, par-baked, potatoes. Cover potatoes evenly with Parmesan.
  • 13
    Place in the oven and bake for 6 minutes, then increase oven temperature to broil on high. Broil for 2-3 minutes or until bubbly and potato topping is golden brown. Remove from oven and let rest 1-2 minutes.
  • 14
    To serve, divide pot pie between bowls. Enjoy!