This week’s recipe came to me via Gousto. We decided to give Gousto, the recipe box, a go during my recent week off, so the next 4 recipes were all made that week. I decided it wasn’t fair, or practical, to expect that I would have the time (or inclination) to cook a new recipe every week. And as this is my challenge, I’ve decided this will be 52 new recipes in a year rather than forcing myself to achieve one a week.
Anyhow, this week I’m sharing the first of the 4 Gousto recipes I chose. (And before you wonder, I chose the box and paid for it myself. This isn’t sponsored, I just decided to try it!)
So, this recipe, as you’ll have gathered from the title, is a potato topped chicken pie. This does have dairy in it, so I took some lactase pills when I ate it. My stomach didn’t like it a few hours later, but it did enjoy it during. Anyhow, to the recipe!
I collected my ingredients and my recipe card and got started.
I dissolved a chicken stock cube into 150ml boiled water, then whisked dijon mustard (1bsp), cream cheese (100g) and cornflour (1 tbsp) – I whisked these in separately so that it didn’t go lumpy.
I added shredded kale (120g) and diced chicken breast (250g) into an ovenproof dish with some salt and pepper and tossed everything together.
I grated some cheese (40g) and 300g of potatoes, which I squeezed the moisture out of and mixed the two together with a glug of olive oil and some salt.
I then topped the chicken and kale with this and popped it into the oven for 30 minutes.
When it came out of the oven, it was nice and sizzling.
I have to say, that for such few ingredients this was super tasty. I’d have liked the cheese that went on top with the potato to have been a little stronger, but should I make this again I’ll use extra mature cheddar. I enjoyed the mustard flavour running through the chicken and kale, and having thought I didn’t like kale, I was pleasantly surprised!
I also wasn’t sure this would fill two people based on the few ingredients, but was very happy with the portion size!
I’m tempted to make this again, with a few tweaks and a switch of the cream cheese to a dairy-free version.
I give this recipe 8.5/10!