Chicken Mushroom Potato Pie

Ingredience

Filling

1 onion, chopped

3–4 garlic cloves, minced

400–500g chicken, diced

200–250g mushrooms, sliced

1 cup petit pois (peas)

Salt + pepper

1–2 tsp Herbs de Provence

Creamy bit

100ml cream (just a splash… you don’t need loads)

Top

600–800g potatoes, steamed & sliced

Grated cheddar + parmesan (as much as your heart says)

How to make it

1. Steam potatoes until almost cooked. Cool slightly, then slice.

2. In a pan: onion 5–6 mins → garlic 1 min → chicken until sealed.

3. Add mushrooms and cook until softened.

4. Stir in peas, salt/pepper, Herbs de Provence.

5. Add a small splash of cream and simmer 2–3 mins (creamy, not watery).

6. Tip into a casserole dish. Layer sliced potatoes on top.

7. Cheddar + parmesan over the top.

8. Bake 200°C (180°C fan) for 15 mins until bubbling + golden.

Optional: 2 mins under the grill for extra crisp.)