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45min
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Creamy Chicken Potato-Topped Pie

Thailand-localised everyday recipe prepared for the JLIT Recipe Production workflow.

◷ 45 minutes ⚡ 586 kcal
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Creamy Chicken Potato-Topped Pie cooking guide
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  • 600 g chicken breast diced
    Chicken Breast 240 g Chicken Breast 240 g240 g · ฿34.00
  • 700 g potatoes peeled and chopped
    Selected Grade Potato Selected Grade Potato1 kg · ฿49.00
  • 1 onion finely diced
    Onion 500 g. Onion 500 g.500 g · ฿35.00
  • 2 carrots finely diced
    Carrot Carrot1 kg · ฿17.00
  • 2 sticks celery finely diced
    Celery Thai Celery Thai1 bunch · ฿150.00
  • 3 cloves garlic finely chopped
    Peeled Garlic 80 g Peeled Garlic 80 g80 g · ฿20.00
  • 150 g peas
    Peas Peas500 g · ฿135.00
  • 2 tbsp flour
    All Purpose Flour All Purpose Flour1 kg · ฿59.00
  • 300 ml chicken stock
    Chicken Bouillon Cube 80 g Chicken Bouillon Cube 80 g80 g · ฿20.00
  • 150 ml milk plus extra for mash if needed
    Milk Milk830 ml · ฿48.75
  • 100 ml cooking cream
    Cooking Cream 200 ml. Cooking Cream 200 ml.200 ml · ฿93.00
  • 1 tsp thyme
    Thyme Leaves 14 g Thyme Leaves 14 g14 g · ฿96.00
  • 1 tsp mustard
    Yellow Mustard 255 g Yellow Mustard 255 g255 g · ฿109.00
  • 40 g butter for mash
    Salted Butter 90 G Salted Butter 90 G90 g · ฿70.00
  • 2 tbsp cooking oil divided
    Soybean oil 1 liter Soybean oil 1 liter1 litre · ฿48.00
  • to taste salt
    Prung Thip Salt (330g) Prung Thip Salt (330g)330 g · ฿0.30
  • to taste black pepper
    Raitip Black Pepper 100 g. Raitip Black Pepper 100 g.100 g · ฿62.00
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What your Big C basket really costsPack sizes can leave useful food for another meal — it is not all consumed by this recipe.
Basket checkout estimate฿1,264.05
Estimated value used฿1,012.52
Estimated pantry value left฿251.53

17 of 17 selected ingredients currently have usable Big C price data. Estimates update as you untick items.

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Cooking instructions

Cooking Mode turns the method into large, slide-by-slide instructions with timers, read-aloud, screen-awake and optional voice controls.

  1. 1

    Prepare the chicken

    Heat half the cooking oil. Season chicken with salt and black pepper and cook until golden. Remove and set aside.

  2. 2

    Cook the vegetables

    Add remaining oil, onion, carrots and celery and cook until softened. Add garlic and cook until fragrant.

  3. 3

    Make the creamy sauce

    Stir in flour, then gradually add chicken stock and milk. Simmer until thickened. Stir in cooking cream, thyme and mustard, then return chicken and add peas.

  4. 4

    Transfer and fill

    Preheat the oven and spoon the creamy chicken filling evenly into a baking dish.

  5. 5

    Prepare the potato top

    Boil potatoes until tender, drain and mash with butter and milk. Season with salt and black pepper, spread over filling and create ridges with a fork.

  6. 6

    Bake and serve

    Bake until the potato topping is golden and the filling bubbles around the edges. Rest briefly before serving.

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Thailand tip

Thyme

Fresh thyme can be patchy in Thailand. Dried thyme or mixed herbs are an easy supermarket substitute.

Automatically selected from this recipe’s ingredient list.
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Per serving

Nutritional information

Calories586 kcal
Protein42.3 g
Carbohydrates63 g
Fat19.7 g
Saturated fat7.3 g
Fibre7.7 g
Sugar7.7 g
Sodium536 mg
Jaylit's Nutrition Tip

Nutrition values are calculated automatically from the ingredients used in this recipe. Values update for every JLIT recipe and may vary slightly depending on the brands and substitutions you choose.

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Allergens and dietary notes

GlutenMilk / dairy

Useful substitutions

This JLIT version has been localised around ingredients realistically obtainable in Thailand.

Storage and reheating⌄

Storage

Cool promptly and refrigerate in an airtight container for up to 2 days.

Reheating

Reheat until piping hot throughout. Reheat only once.

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