Recipe: Microwave Chicken Pie


No oven? No problem! This whole chicken pie recipe is cooked in the microwave from start to finish and if you've got a little food processor then it's even easier.


For The Potatoes

  • 400 g white potatoes
  • 75 ml whole milk
  • 1 tbsp unsalted butter

For The Filling

  • 1/4 medium leek
  • 1/2 carrot
  • 1/2 clove garlic, peeled
  • 3 sprigs parsley, torn
  • 1 sprig thyme
  • 1 tbsp unsalted butter
  • 75 ml white wine
  • 150 g chicken breast
  • 2 tsp Dijon mustard
  • 100 ml double cream

Step 1

Cook The Potatoes

Prick the potatoes with fork then microwave the potatoes in a bowl on full power for 10 minutes, until they’re soft all the way through. Carefully scrape the flesh out of the skins and into a bowl. Add the milk and butter and mash well.

Step 2

Cook The Veg

Wash the leek and roughly chop. Peel and roughly chop the carrot. Add the veg to a Mini Chopper Food Processor with the garlic and the herbs. Divide the butter, wine and veg between two individual microwavable pie dishes or mugs. Microwave on high for 5 minutes.

Step 3

Layer Up And Finish Cooking

Add the chicken, mustard, double cream to the dishes and stir. Carefully layer the potato on top of the chicken. Microwave for another 5 minutes, until everything is piping hot. Use oven gloves or a towel to remove the dishes, scatter over some extra herbs and serve on cold plates so that you can hold them. Makes 2

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