Crispy Potato Piewith Chicken and Mushrooms

Potato Crust

1. 1

   Grease a 19 cm baking pan with oil, layer peeled boiled potatoes, press them into the base and up the sides, sprinkle with salt, black pepper, dried garlic and Parmesan cheese, then bake at 400°F (400°F) for 15–20 minutes until lightly golden.

Chicken

2. 2

   Season the chicken thighs with salt and pepper, pan‑fry until cooked through, then cut into bite‑sized pieces.

Mushrooms & Onions

3. 3

   Slice the mushrooms and sauté them until their moisture evaporates; add a little oil and the chopped onion, cooking until lightly golden, then let cool slightly.

Filling

4. 4

   Whisk the eggs with Philadelphia cream cheese, milk, salt, black pepper and dried garlic; stir in the cooked chicken, sautéed mushrooms, onion, chopped spring onions, and sliced mozzarella cheese.

Assemble & Bake

5. 5

   Spoon the filling into the potato crust, smooth the top, sprinkle the remaining mozzarella cheese, and bake at 350°F (350°F) for 25–35 minutes until the center is set and golden.

Rest & Serve

6. 6

   Allow the pie to rest for 10–15 minutes before slicing and serving warm.