Stranger Foods

Hunter’s chicken pie

Serves 4 | Prep 20 mins | Cook 1 hr

One of our favourite things to serve alongside Hunter’s Chicken is a big dollop of mash, so we thought why not combine the two into one family-friendly dish? This pie has tender chunks of chicken in a rich and smoky BBQ sauce and is topped with a cheesy, bacon mash to create the ultimate comforting meal.

Source: Pinch of Nom Comfort Food

Ingredients

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Imperial

x0.5

low-calorie cooking spray
500 g diced chicken breast
2 smoked bacon medallions, cut into 5 mm pieces
2 medium onions, peeled and chopped
2 tsp garlic granules
½ tsp dried oregano
1 tsp English mustard powder
2 tsp sweet smoked paprika
1 tbsp tomato puree
1x 400 g tin chopped tomatoes
200 ml chicken stock (1 very low-salt chicken stock cube dissolved in 200 ml boiling water)
2 tbsp balsamic vinegar
1 tbsp Henderson’s relish or Worcestershire sauce
2 medium carrots, peeled and sliced
½ tsp granulated sweetener, or caster sugar, if you prefer (optional)
700 g potatoes, peeled and cut into 4 cm chunks
80 g reduced-fat mature Cheddar, grated
sea salt and black pepper, freshly ground
sprinkle of parsley, finely chopped, to serve

To accompany (optional)

80 g steamed green vegetables

Instructions

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Spray a large saucepan with low-calorie cooking spray and place over a medium-high heat. Add the chicken, cook for to seal, then transfer to a plate and set to one side. In the same pan, fry the bacon for (or longer if you like it crispy). Transfer to a plate and set to one side.
Turn the heat down to medium, give the pan another spray with low-calorie cooking spray (no need to clean the pan - you want to keep the bacon flavours) and sauté the onions for until they are softening. Add the garlic granules, oregano, mustard powder and smoked paprika and stir well, then stir in the tomato puree, chopped tomatoes, stock, vinegar and Henderson’s relish.
Add the carrots and return the chicken to the pan. Reduce the heat and simmer, uncovered, for , until the carrots are cooked and the sauce is thick and rich. Taste and add the sweetener if desired.
Meanwhile, preheat the oven to 200°C (fan 180°C/ gas mark 6) and cook the potatoes in a saucepan of boiling salted water for about . When you can slide a knife easily through the potatoes, drain, return to the pan and mash well. Stir the bacon and three-quarters of the grated cheese into the mashed potato and season with black pepper and a little salt if you wish.
Transfer the cooked chicken to an ovenproof dish. Top it with the mash and use a fork to fluff up the top. Sprinkle with the remaining cheese and bake in the oven for until golden on the top. Remove from the oven, sprinkle with parsley and serve with your choice of accompaniment.

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