Saucy Tex-Mex Chicken & Potato Top Pie
with Hidden Veggies & Corn
- Milk
Turn a juicy chicken drizzled in a creamy corn and veggie sauce into a veggie chicken pie, topped with potato. You can smell the Tex-Mex seasoning coming off the pie as it bakes, that’s when dinner gets very exciting, so dig in and enjoy! *Unfortunately, this week's celery was in short supply, so We've replaced it with leek. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Ingredients
1 tin
Sweetcorn
320 g
Chicken Thigh
1 sachet
Tex-Mex Spice Blend
1
Celery
1 packet
Tomato Paste
1 packet
Cream
(Contains: Milk; )
3 packet
Potato
1 sachet
Chicken-Style Stock Powder
1
Cauliflower
Not included in your delivery
30 g
butter
(Contains: Milk; )
2 tbs
milk
(Contains: Milk; )
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Boil the kettle. Half-fill a medium 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 and season with salt. Mash until smooth.
TIP: Save time and get more fibre by leaving the potato unpeeled. Little cooks: Get those muscles working and help mash the potatoes!
• Meanwhile, preheat grill to high. Cut cauliflower into small florets. • Place cauliflower on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender and brown around the edges, 20-25 minutes. • Meanwhile, finely chop leek and garlic. Drain the sweetcorn. Cut chicken thigh into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and season with salt and pepper, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium-high, then add leek and cook, stirring, until softened, 6-7 minutes.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Add garlic, Tex-Mex spice blend and tomato paste and cook until fragrant, 1-2 minutes. • Remove pan from heat, then stir through roasted cauliflower, the cream (see ingredients), sweetcorn and chicken-style stock powder.
• Transfer the pie filling to a baking dish, then spread the potato mash over the top. • Grill pie until lightly golden, 8-10 minutes.
• Divide saucy Tex-Mex chicken and potato top pie between plates. Enjoy!
