Chicken, Leek & Bacon Pie

Name: Chicken, Leek & Bacon Pie with Potato Mash Topping & Parsley
Total time: 45 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Vegetable Stock Powder; 1 Red Onion; 320 g Chicken Thigh; 100 g Diced Bacon; 1 sachet Thyme; 1 packet Cream; 2 packet Potato; 1 Carrot; 1 Courgette; 1 Leek

with Potato Mash Topping & Parsley

Get up to $175 off

We think the world's a better place when there's chicken pie for dinner! With a garlic and herb-seasoned bacon and leek filling and heavenly potato mash topping (which the kids can help out with), this pie is just what we all need right now.

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total45 minutes

Cooking Time35 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

Red Onion

320 g

Chicken Thigh

100 g

Diced Bacon

1 sachet

Thyme

1 packet

Cream

(Contains: Milk; )

2 packet

Potato

Carrot

Courgette

Leek

Nutrition Values

Calories889 kcal

Energy (kJ)3720 kJ

Fat70.5 g

of which saturates38.1 g

Carbohydrate27.1 g

of which sugars13.6 g

Dietary Fibre7.1 g

Protein44.6 g

Sodium1010 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Dish

Cooking Steps

• Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. Thinly slice onion and leek. Thinly slice carrot and courgette into half-moons. Finely chop garlic. Roughly chop parsley (see ingredients). • Cut chicken thigh into 2cm chunks.

• Cook potato in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. Drain and return potato to the saucepan. • Add the butter, milk and the salt, then mash until smooth.

Little cooks: Get those muscles working and help mash the potatoes!

• While the potato is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return the frying pan to high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes. • Add leek, onion, carrot and courgette and cook, stirring, until softened, 5-6 minutes. • Add garlic and herbs and cook until fragrant, 1 minute.

• Reduce heat to low, then add cream (see ingredients) and beef-style stock powder. Cook, stirring, until thickened, 1-2 minutes. • Return chicken to the pan and stir to combine. Season to taste.

• Preheat the grill to high. Transfer the chicken filling to a baking dish, then top with the potato mash. • Run a fork over the mash to create an uneven surface. Grill pie until browned, 6-10 minutes.

Little cooks: Join in on the fun by smoothing the mash mixture evenly over the pie!