Creamy Chicken & Veggies Pie

Name: Creamy Chicken & Veggies Pie with Extra Cheesy Parmesan-Parsnip Topping
Total time: 35m
Yield: 2
Ingredients: olive oil; 2 potato; 1 parsnip; 40 g butter; 2 tbs milk; 1 leek; 1 stalk celery; 1 carrot; 1 packet chicken thigh; 1 sachet Garlic & Herb Seasoning; 1 packet Tomato Paste; ½ packet Cream; 2 packet Grated Parmesan Cheese; 1 packet Thyme

with Extra Cheesy Parmesan-Parsnip Topping

Recipe Development TeamUpdated on December 19, 2025

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Calories

938 kcal

Protein

48.1g protein

Difficulty

Easy

Kid Friendly

Allergens:

Milk

Sometimes only a pie will do. Satisfy that warm and cosy craving with this rich, cheesy mash-topped number. Chicken and veggies are cooked in a creamy sauce for an explosion of flavour and a dinner that reminds us why at-home cooking is best.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

potato

parsnip

leek

1 stalk

celery

carrot

1 packet

chicken thigh

1 sachet

Garlic & Herb Seasoning

1 packet

Tomato Paste

½ packet

Cream

(Contains: Milk; )

2 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 packet

Thyme

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk; )

2 tbs

milk

(Contains: Milk; )

Nutrition Values

Energy (kJ)3926 kJ

Calories938 kcal

Fat60.6 g

of which saturates34.3 g

Carbohydrate59.3 g

of which sugars31.7 g

Dietary Fibre10.6 g

Protein48.1 g

Sodium1479 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

•Medium Saucepan

•Lid

•Baking Dish

•Large Non-Stick Pan

Cooking Steps

PDF

• Bring a medium saucepan of salted water to the boil. Peel potato and parsnip and cut into large chunks. • Cook potato and parsnip in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return potato to the pan. Add the butter and milk, then season with salt and mash until smooth.

TIP: Save time and get more fibre by leaving the potato unpeeled!

• While the potato is cooking, finely chop leek and celery. Grate carrot. Pick thyme leaves. • Cut chicken thigh into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken and leek, tossing occasionally, until browned and cooked through, 4-5 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

• Add carrot and celery and cook until softened, 2-3 minutes. Add thyme, garlic & herb seasoning and tomato paste, then cook, stirring, until fragrant, 1 minute. • Reduce the heat to medium, then add cream (see ingredients). Stir well to combine and cook until slightly reduced, 2 minutes. Season to taste.

• Preheat grill to medium-high. • Transfer the chicken mixture to a baking dish and spread the mashed potato over the top, smoothing over with the back of a spoon. • Sprinkle over the grated Parmesan cheese and grill until the cheese is melted and golden, 8-10 minutes.