Creamy Chicken & Veggies Pie

Name: Creamy Chicken & Veggies Pie with Cheesy Parmesan-Parsnip Topping
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Leek; 320 g Chicken Thigh; 1 Celery; 1 sachet Thyme; 1 sachet Classic Roast Seasoning; 1 packet Tomato Paste; 1 packet Cream; 2 packet Potato; 1 packet Grated Parmesan Cheese; 1 Carrot; 1 Parsnip

with Cheesy Parmesan-Parsnip Topping

Get up to $175 off

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.

Tags:

Family

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

Total35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Leek

320 g

Chicken Thigh

Celery

1 sachet

Thyme

1 sachet

Classic Roast Seasoning

1 packet

Tomato Paste

1 packet

Cream

(Contains: Milk; )

2 packet

Potato

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Carrot

Parsnip

Nutrition Values

Calories817 kcal

Energy (kJ)3420 kJ

Fat62.1 g

of which saturates36 g

Carbohydrate31.2 g

of which sugars16.4 g

Dietary Fibre7 g

Protein40.4 g

Sodium963 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

•Lid

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 (see ingredients). • 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.