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Chicken Pie Jackets

By OcadoLife
These are a quick-fix alternative to a chicken pie – with hardly any washing up. You start by baking the potatoes, and while they’re in the oven you can prepare the delicious and healthy filling. It won’t take long to…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 1 tbsp of olive oil
  • 4 jacket potatoes
  • 8 asparagus spears, blanched, or use Tenderstem broccoli or green beans
  • 100 g of frozen peas
  • 2 cooked chicken breasts, (or use leftovers from a roast chicken)
  • 1 tbsp of dill, chopped
  • 6 spring onions, finely sliced
  • 1 knob of salted butter
  • 4 tbsp of crème fraîche
  • 1 handful of grated cheese (we used cheddar)

Method

3 steps

  1. Step 1

    Preheat the oven to 200°C/180°C fan/gas 6. Score a deep cross in the potatoes, rub them with a little olive oil and place on a baking tray. Bake for 1 hr, or until the flesh is tender and the skins are crispy.

  2. Step 2

    Meanwhile, bring a pan of water to the boil, add the asparagus and simmer for 2 mins. Remove, chop into 1cm pieces and set aside. Heat the peas according to pack instructions; drain and set aside.

  3. Step 3

    Cut the jacket potatoes in half and scoop out the hot potato into a large bowl. Shred the chicken into the potato, add the asparagus and peas, dill, spring onions, butter, crème fraîche and a sprinkle of the cheese. Season, stir, then spoon into the potato shells. Top with the rest of the cheese and put back in the oven for 10 mins (or under a preheated grill for 5 mins), until the cheese is bubbling. Finish with extra black pepper, if you like.