Coronation chicken and potato pies recipe
An exciting spin on the sandwich filling favourite, these creamy pies are a wonderfully comforting supper, finished off with a crunchy Parmesan crumb and served with buttery cabbage.
See method- Serves 4
- 15 mins to prepare and 20-25 mins to cook
- 690 calories / serving
- Freezable
Ingredients
- 300g new potatoes, halved, or quartered if large
- 4 tbsp olive oil
- 6 skinless and boneless chicken thighs, cut into chunks
- 1 onion, peeled and chopped
- 1 tbsp medium or hot curry powder
- 1 tbsp mango chutney
- 200ml white wine
- 250g Greek yogurt or crème fraîche
- handful flat-leaf parsley, roughly chopped
- 6 tbsp natural breadcrumbs
- 20g Parmesan, grated
- 15g butter
- 1 Savoy cabbage, roughly chopped
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Shop ingredientsEach serving contains
- Energy
- 2890kJ 690.0kcal
- Fat
- 37g
- Saturates
- 12g
- Salt
- 1.3g
- Sugars
- 11g
of the Reference intake
Carbohydrate 40.5gProtein 43.1gFibre 6.4g
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Sign in to shopMethod
- Put the new potatoes in a pan and cover with cold water. Bring to the boil, then turn down the heat and simmer for 15-20 mins, until tender.
- Heat 1 tbsp oil in a frying pan and brown half the chicken. Repeat with another 1 tbsp oil, or cook in another pan simultaneously. Once browned, transfer to a plate and set aside.
- Heat another 1 tbsp oil in the frying pan, add the onion and cook for 5 mins. Stir in the curry powder and mango chutney and cook for 1 min. Add the chicken, stirring to coat in the onion mixture. Add 100ml wine and 200ml water, mix well, then stir in the yogurt or crème fraîche. Cook for 5 mins more, until the chicken is cooked through, with no pink flesh showing. Drain the potatoes and stir into the sauce with most of the parsley.
- Heat the grill to medium-high. Divide the mixture between 4 ovenproof pie dishes. Mix together the breadcrumbs, Parmesan and the remaining parsley and sprinkle on top of the chicken. Grill for 5 mins, until the tops are browned.
- Meanwhile, heat the butter and remaining oil in a wok or large pan and sauté the cabbage. After 1 min, add the remaining 100ml wine and cook for a further 2-3 mins until tender. Serve with the pies.
- Top tip: Minimise washing up by ditching the individual pie dishes and using one large ovenproof dish instead.
- See more Stews, pies and one-pot recipes
Freezing and defrosting guidelines
Freeze pie only – cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
