Creamy Chicken, Leek & Herb Pie
with Hidden Veggies & Potato Topping
- Milk
Beat the winter chill and warm up your bellies with our cosy collection of winter warmers that bring all the comforting vibes straight to your dinner table. In this cosy classic, tender chicken and sweet leeks are simmered in a rich, creamy sauce, then topped with a golden, fluffy layer of mashed potato for the ultimate pie. Paired with hearty veggies, this dish delivers all the warmth of a home-cooked favourite - without the fuss.
Ingredients
1 sachet
Herb & Mushroom Seasoning
1 packet
Leek
320 g
Chicken Breast
1
Celery
1 packet
Cream
(Contains: Milk)
3 packet
Potato
1 sachet
Chicken-Style Stock Powder
1
Carrot
2
Garlic
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk)
2 tbs
milk
(Contains: Milk)
Nutrition
Utensils
Cooking Steps
• Boil the kettle.
• Half-fill a medium saucepan with boiling water.
• Peel potato and cut into large chunks.
• Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan.
• Add the butter and milk to potato and season generously with salt. Mash until smooth. Set aside.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, preheat grill to high.
• Finely chop celery.
• Thinly slice carrot into half-moons.
• Finely chop garlic.
• Cut chicken breast into 2cm chunks.
Little cooks: Help rinse the veggies!
• While the potato is cooking, heat a large frying pan over high heat with a drizzle of olive oil.
• When oil is hot, cook chicken, carrot and celery until browned, 3-4 minutes.
• Add sliced leek and cook, stirring, until softened,
5-6 minutes.
• Add garlic, herb & mushroom seasoning and cook until fragrant, 1-2 minutes.
TIP: Chicken is cooked through when it’s no longer
pink inside.
• Stir through cream (see ingredients), chicken-style stock powder and a splash of water until slightly thickened, 1 minute.
• Season to taste with salt and pepper.
• Transfer chicken-veggie filling to a baking dish, then top with the mashed potato.
• Run a fork over the mash to create an uneven surface.
• Grill pie, until browned, 6-10 minutes.
TIP: Grills cook fast, so keep an eye on the pie!
Little cooks: Join in on the fun by smoothing the mash mixture evenly over the pie!
• Divide creamy chicken, leek and herb pie between plates to serve. Enjoy!
