Saucy Tex-Mex Chicken & Bacon Potato Top Pie
with Cauliflower & Corn
Tonight, let’s turn juicy chicken in a creamy corn and veggie sauce into a delicious potato-to pie. You can smell the Tex-Mex seasoning as it bakes - that’s when dinner gets very exciting, so dig in and enjoy!
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
Ingredients
3
Potato
1
Celery
Garlic
1
Tex-Mex Spice Blend
1
Tomato Paste
1
Cream
(Contains Milk; )
1
Chicken-Style Stock Powder
1
Diced Bacon
1
Chicken Thigh
1
Cauliflower
1
Sweetcorn
Not included in your delivery
olive oil
butter
(Contains Milk; )
milk
(Contains Milk; )
Nutrition Values
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. • Finely chop celery and garlic. Drain the sweetcorn. Cut cauliflower into small florets. • Cut chicken thigh into 2cm chunks.
• 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 edges, 20-25 minutes. • 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 celery and cook, stirring, until softened, 6-7 minutes.
TIP: Add a dash of water to the pan to help speed up the cooking process. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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 edges, 20-25 minutes. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook diced bacon with chicken and season with salt and pepper, breaking up with a spoon, until golden, 5-6 minutes. • Reduce heat to medium-high, then add celery and cook, stirring, until softened, 6-7 minutes.
• 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 mash over the top. • Grill pie until lightly golden, 8-10 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Transfer the pie filling to a baking dish, then spread the mash over the top. • Grill pie until lightly golden, 8-10 minutes. • Meanwhile, return pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes.
• Divide saucy Tex-Mex chicken and potato top pie between plates. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide saucy Tex-Mex chicken and potato top pie between plates. Sprinkle over diced bacon. Enjoy!