Creamy Double Chicken & Leek Casserole
with Potato Mash & Lemon
- Milk
Ingredients
1 sachet
Garlic & Herb Seasoning
320 g
Chicken Thigh
1
Celery
1 packet
Parsley
1 packet
Cream
(Contains: Milk)
2 packet
Potato
1 sachet
Chicken-Style Stock Powder
1
Carrot
1
Leek
Nutrition
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • 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 the potato, then season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled. Little cooks: Get those muscles working and help mash the potatoes!
• Meanwhile, thinly slice leek. Finely chop celery. Thinly slice carrot into half-moons. • Cut chicken thigh into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook celery, tossing until softened, 3-4 minutes. • Add leek and carrot and cook until tender, 4-5 minutes. • Transfer to a medium bowl.
Custom Recipe: If you've doubled your chicken, cook in batches for the best result.
• Reduce heat to medium, then add garlic & herb seasoning and cook until fragrant, 1 minute. • Add cream (see ingredients), chicken-style stock powder and the water. Cook until slightly thickened, 1-2 minutes. • Remove pan from heat, then return veggies to the pan and season to taste.
• Divide potato mash between plates. • Top with creamy chicken and leek casserole. • Tear over parsley to serve. Enjoy!
Little cooks: Help tear over the parsley.
