How To: Prince Harry's Birthday Chicken Pie

Serves: 2 | Prep Time: 15 mins | Cooking Time: 30 mins


- 1 Potato, sliced
- 1 Leek, sliced
- 1 Celery, sliced
- 1 punnet Chestnut Mushrooms, sliced
- 2 Chick Breasts
- 100ml Water
- 1 Chicken Stock Pot
- 1 pot Double Cream
- 20g Cheddar Cheese
- 20g Panko Breadcrumbs


1. Put a large pot of water on to boil with a good pinch of salt. Peel and cut the potato into 1cm wide slices. Cut the bottom root and the top green leafy part off the leek, cut in half lengthways, then chop into 1cm wide slices. Chop the celery into roughly 1/2cm wide slices. Slice the mushrooms into roughly 1cm wide slices. Chop the chicken into small bite-sized pieces.

2. Once your water is boiling, pop in your potato slices and cook for your 10 mins or until your potato is just soft. Once cooked, carefully drain your potato slices into a colander.

3. Pre-heat your oven to 220 degrees. While your potato is cooking, put a a large frying pan on medium heat and add a drizzle of oil. Add your chicken, sprinkle over a pinch of salt and a good grind of black pepper and cook for 5-6 mins until the chicken is browned and cooked through.

4. Once cooked, remove your chicken from the pan, add a drizzle more oil and then put your leek and celery into the pan and cook for 4 mins. Once slightly softened, add your mushrooms along with a pinch of salt and a good grind of black pepper. Turn the heat up slightly and cook everything together for 5 mins until the mushrooms are slightly browned.

5. Once your mushrooms have browned, our in the water, add the chicken stock pot, bring the water to the boil and stir to dissolve. Add the cream, bring back to the boil, turn down the heat and gently bubble away for 5 mins, until it reduces by third. Then add your chicken back into the pan.

6. In the meantime, grate the cheddar cheese into a bowl and add the panic breadcrumbs and a drizzle of oil. Stir together.

7. Once your creamy chicken mixture had reduced by a third, add your salt and pepper if necessary. Spoon it into an overproof dish. Top with your slices of potato and sprinkle over your cheesy breadcrumbs. Season with black pepper and pop on the top shelf of your oven to cook for 10 mins.

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  1. Looks like a vey hearty meal for fall!

    Rae | Love from Berlin

    1. MMM exactly!

      Thank you for reading and commenting☺️💓

  2. I WANT a BIG like really big plate of this!!!! Keep thise gorgeous recipes coming you two!! You're going to be the reason I die of overeating!!!

    1. One could never over eat hahahhaha
      This is everything I love in one dish!

      Thank you for reading and commenting☺️💓


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