Creamy Chicken & Veggies Pie
with Extra with Cheesy Parmesan-Parsnip Topping- Milk
Ingredients
1 sachet
Garlic & Herb Seasoning
320 g
Chicken Thigh
1
Celery
1 sachet
Thyme
1 sachet
Classic Roast Seasoning
1 packet
Tomato Paste
1 packet
Cream
(Contains: Milk; )
2 packet
Potato
2 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Carrot
1
Leek
1
Parsnip
Nutrition Values
Cooking Steps
• 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, Aussie spice blend 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.
• Divide creamy chicken and veggie pie between plates. Enjoy!
