Meet your new midweek hero - the Chicken Coop Pie. Made with HECK! Simply Chicken Mince, this hearty bake brings all the comfort of a traditional cottage pie but keeps it light, lean, and packed with flavour.
It’s got everything you want from proper food - a creamy chicken and veggie filling topped with golden, buttery mash. Big on comfort, low on faff. Perfect for feeding the family or batch cooking for the week ahead.
Serves
4
Ingredients
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2 tbsp olive oil or butter
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2 medium onions, finely chopped
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2 carrots, diced small
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2 celery sticks, diced
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2 garlic cloves, minced
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2 tbsp plain flour
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400ml chicken stock
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150ml milk (or cream for richer)
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1 tbsp tomato purée
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1 tsp dried thyme (or 2 sprigs fresh)
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1 tsp dried sage
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1 bay leaf
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Salt & pepper, to taste
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100g frozen peas
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100g frozen sweetcorn
Mash Topping
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1.2kg potatoes, peeled and cut into chunks
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75g butter
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100ml warm milk or cream
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Salt & pepper, to taste
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Optional: 50g grated cheddar or Parmesan for topping
Method
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Make the filling - Heat oil or butter in a large pan. Sauté onion, carrot, and celery until softened. Add garlic and cook briefly.
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Add the mince - Stir in chicken mince and cook until lightly browned. Sprinkle over flour and cook for 2 minutes.
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Build flavour - Stir in tomato purée, thyme, sage, and bay leaf. Gradually add stock and milk, stirring until it thickens into a creamy sauce. Simmer for 10–15 minutes, then season to taste. Add peas and sweetcorn at the end. Remove the bay leaf.
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Make the mash - Boil potatoes in salted water until soft. Drain well, mash with butter and milk until smooth. Season to taste.
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Assemble - Spoon the chicken filling into a deep ovenproof dish. Spread mash evenly on top, roughing up with a fork. Sprinkle with cheese if using.
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Bake - Bake at 200°C (fan 180°C) for 25–30 minutes until golden and bubbling.
Serving Ideas
Serve with buttered greens like savoy cabbage, tenderstem broccoli, or garden peas for a proper hearty dinner.