Collect from 25th Jun
2nd Jun - 29th Jun (order 7 days in advance)
Item No

Booths Creamy Chicken & Leek Mashed Potato Topped Pie Meal Kit

In stock

British chicken breast with leeks and carrots in a creamy sauce topped with smooth mashed potato and Cheddar cheese. Served with green beans.

Ready to Cook

2 x Large Potatoes

1 x 150g Pack Cream Cheese (MILK, Sea Salt)

1 x Carrot

1 x Leek

1 x Garlic Glove

4 x 20g Packs Cheddar Cheese (MILK)

1 x 300g Pack Chicken Breast

1 x 150g Pack Green Beans

1 x Chicken Stock Cube (Salt, Potato Starch, Vegetable Fat (Palm, Shea Butter, Sal Butter) , Yeast Extract, Sugar, Chicken Fat,  Chicken, Spices (Turmeric, Pepper, CELERY Seed), Flavourings, Onion Powder, Maltodextrin, Lemon Juice Powder, Parsley, Caramel
Syrup, Antioxidant: Rosemary Extract).


Warning: Although every effort has been made to remove bones, small fragments may remain.

Due to packing methods and suppliers own processes Booths recipe boxes may also contain low levels of the following allergens: Cereals containing Gluten, Fish, Crustaceans, Molluscs, Eggs, Soya, Sesame, Sulphites, Mustard, Lupin, Nuts and Peanuts

Allergen Advice: For allergens, including cereals containing gluten, see ingredients in uppercase.
Pack Size: 1.465kg
Serving Size (Max): 2
Manufacturer Address: Produced for E H Booth & Co Limited, Preston PR2 5BX
Country of Origin: United Kingdom
Fish Catchment: N/A
Alcohol by ABV: N/A
Lifestyle & Dietary
Suitable for Vegans: No
Suitable for Vegetarians: No
Free From: No
Gluten Free: No
Nut Free: No
Organic: No
Preparation & Use
Cooking Instructions:

1.  Preheat oven to 180°C / Fan 160°C / Gas Mark 4.  Cut the chicken into bite sized pieces.

2.  Bring 2 pans of water to the boil. On a separate board peel the potatoes and cut into 2cm cubes. Add to the boiling water,  reduce the heat and cook for 15 minutes until soft.

3.  Peel the carrot, cut in half lengthways, then slice into thin half coins. Add the carrots to a pan of boiling water and simmer for 5-6 minutes until softened.

4.  Remove the outer layer of the leek and slice into coins. Peel and grate or finely slice the garlic. Grate the cheese.

5.  Drain the carrots. Add 1 dessert spoon of butter to a frying pan and melt over a medium-high heat. Add the chicken and garlic, fry for 2-3 minutes until brown on all sides. Turn the heat to medium, add the leek and carrot and fry for 5-6 minutes.

6.  Dissolve the stock cube with 3-4 tbsp of the potato water in a jug, add to the frying pan and stir. Add the cream cheese, stir and
heat for a further 2-3 minutes, ensuring the chicken is cooked through. Season to taste. Transfer to an oven proof dish.

7.  When the potatoes are soft, drain and add 1-2tbsp of milk and a knob of butter. Season to taste and mash until smooth.

8.  Layer the mash over the chicken and leeks and sprinkle the cheese over the top. Bake for 5-10 minutes until the cheese has melted. Meanwhile place the green beans in a pan of boiling waiter and simmer for 3-4 minutes. Finish the pie under a hot grill for 4-5 minutes for a crisp, golden finish.

Raw or Cooked: Raw
Storage Conditions: Keep refrigerated
Ready to Cook: Yes
Ready to Eat: No
Frozen on Collection: No
Microwavable: No
Previously Frozen: No
Suitable for Freezing: No

Disclaimer: Please note we take every care to make sure the product information displayed on our website is correct, however product recipes are regularly changed. This may effect nutrition and allergen information. You should always carefully check product labels and packaging and not rely solely on the information presented here. We cannot guarantee that any products have been manufactured in a nut-free environment.

If you require further product information including allergens and nutrition declarations, please contact our Customer Services team on 0800 221 8086.
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