Creamy Chicken Potato Top Pie & Veggies
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Creamy Chicken Potato Top Pie & Veggies

Creamy Chicken Potato Top Pie & Veggies

with Parmesan Topping

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:
Kid Friendly
Allergens:
Milk

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

Total Time35 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

2

potato

1

parsnip

1

leek

1 stalk

celery

1

carrot

1 packet

Chicken Thigh

1 sachet

Garlic & Herb Seasoning

1 sachet

Aussie Spice Blend

1 packet

Tomato Paste

½ packet

Cream

(Contains Milk; )

1 packet

Grated Parmesan Cheese

(Contains Milk; )

1 packet

Parsley

Not included in your delivery

olive oil

40 g

butter

(Contains Milk; )

2 tbs

milk

(Contains Milk; )

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Nutrition Values

Energy (kJ)3714 kJ
Calories888 kcal
Fat57.4 g
of which saturates32.3 g
Carbohydrate58.6 g
of which sugars31.5 g
Dietary Fibre10.2 g
Protein44.2 g
Sodium1517 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
•Large Frying Pan
•Baking Dish

Instructions

1
1

• 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!

2
2

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

3
3

• 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.

4
4

• Add carrot and celery and cook until softened, 2-3 minutes. Add 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.

5
5

• 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.

6
6

• Divide chicken potato top pie between plates. • Tear over parsley. Enjoy!