Marry Me Chicken Pie
A creamy, comforting chicken pie crowned with garlicky mash
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Rate this RecipeEquipment
- Large Pan
- Wooden Spoon
- Knife
- Cutting Board
- Measuring Spoons
- Measuring Jug
- Potato Masher
- Oven-Safe Baking Dish
- Medium Saucepan
- Sieve
- Oven
Ingredients
For the Filling
- 1 kilogram chicken mince ~2.2 lbs
- 2 tablespoon oil Use neutral-flavored oil
- 1 medium onion approx.150g
- 3 clove garlic minced
- 2 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt adjust to taste
- 1 teaspoon black pepper freshly ground if possible
- 1 teaspoon red chilli flakes optional
- 1 tablespoon tomato purée ~15g
- 3 tablespoon sun-dried tomato pesto ~45g
- 250 milliliter chicken stock ~1 cup
- 1.5 teaspoon corn flour mixed with water to form a slurry
- 4 tablespoon double cream or crème fraîche approx.60ml
- 250 gram baby spinach ~8.8 oz
- 100 gram mushrooms optional, sliced
For the Mash
- 1 kilogram potatoes ~2.2 lbs
- 250 milliliter milk ~1 cup
- 75 gram butter ~5 tbsp
- 3 clove garlic softened in milk-butter mixture
- salt and pepper to taste
- 100 gram mozzarella cheese optional, ~3.5 oz
Step-by-Step Instructions
Preparing the Chicken Filling
- Warm about 2 tablespoons of oil in a large pan over low heat and gently sauté 1 finely chopped onion and 3 minced garlic cloves for around 3-4 minutes until they turn soft and fragrant. Add 2 teaspoons paprika, 1 teaspoon dried oregano, and 1 teaspoon dried thyme, stirring well to release their fragrant oils into the mixture. Now introduce about 1 kg chicken mince, breaking it up with a spoon. Season generously with 1 teaspoon salt, 1 teaspoon black pepper, and add an optional pinch of red chilli flakes for subtle heat. Keep stirring and cooking over medium heat until the mince changes color and becomes evenly distributed in the pan.
- Stir in 1 tablespoon tomato purée and 3 tablespoons sun-dried tomato pesto. Mix thoroughly, letting these condiments coat each piece of chicken with their vibrant hue and tangy depth. Add a handful of sliced mushrooms if you have them on hand. Continue cooking until most excess moisture evaporates, leaving a thick, concentrated base.
- Pour in about 250 ml of chicken stock and add a 1.5 teaspoon cornflour slurry (just cornflour mixed with a splash of water) to thicken the sauce. Gently fold in 4 tablespoons double cream or crème fraîche, stirring continuously. Allow the mixture to simmer on low heat for about 5 minutes until it thickens to a luxurious consistency. Introduce 250 g baby spinach and turn off the heat, letting the residual warmth wilt the leaves into the filling.
Preparing the Garlic Mash
- Peel and chop roughly 1 kg of potatoes into even chunks, then boil until fork-tender. In a small saucepan, gently simmer about 250 ml milk with 75 g butter and 3 whole garlic cloves over low-medium heat until the garlic softens and infuses the liquid. Drain the cooked potatoes and slowly incorporate the warm garlic-infused milk mixture, mashing thoroughly until you achieve your preferred consistency. Add a pinch of salt and pepper to taste. For a rich layer, fold in a handful of grated mozzarella if desired, bringing extra creaminess to your mash.
Assembling and Baking the Pie
- Preheat your oven to about 180°C (350°F). Spoon the chicken filling into a baking dish, smoothing it out evenly. Gently spread a thick layer of the garlic mash over the top, using the back of a spoon or even an ice cream scoop for neat portions. Slide the dish into the oven and bake for around 20-25 minutes until the top is lightly golden and the edges bubble enticingly. Once done, let it rest a few minutes before serving to allow flavors to settle and the pie to hold its shape.
Notes
Ensure the chicken mixture is thick and not watery before adding cream. Passing the mashed potatoes through a sieve yields an ultra-smooth texture. Letting the pie rest a few minutes before serving helps flavors meld.