Creamy Tex-Mex Chicken & Bacon Potato Top Pie

Name: Creamy Tex-Mex Chicken & Bacon Potato Top Pie with Hidden Veggies & Corn
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 2 potato; 30 g butter; 2 tbs milk; 1 carrot; 1 stalk celery; 2 clove garlic; 1 tin sweetcorn; 1 packet chicken breast; 1 sachet Tex-Mex spice blend; 1 packet tomato paste; ½ packet cream; 1 sachet Chicken-Style Stock Powder; 1 packet diced bacon

with Hidden Veggies & Corn

Get up to $175 off

Turn a juicy chicken drizzled in a creamy corn and veggie sauce into a veggie, bacon and 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!

Tags:

Kid Friendly

Allergens:

Milk

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

carrot

1 stalk

celery

2 clove

garlic

1 tin

sweetcorn

1 packet

chicken breast

1 sachet

Tex-Mex spice blend

1 packet

tomato paste

½ packet

cream

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

1 packet

diced bacon

Not included in your delivery

olive oil

30 g

butter

(Contains: Milk; )

2 tbs

milk

(Contains: Milk; )

Nutrition Values

Energy (kJ)3800 kJ

Fat54.4 g

of which saturates29.5 g

Carbohydrate53.6 g

of which sugars23.7 g

Protein51.7 g

Sodium1894 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

•Large Bowl

•Baking Dish

Cooking Steps

• 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. • Grate the carrot. Finely chop celery and garlic. Drain the sweetcorn. • Cut chicken breast into 2cm chunks.

Little cooks: Under adult supervision, older kids can help grate the carrot.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, add chicken and diced bacon, season with salt and pepper and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium-high, then add carrot and 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.

• Add garlic, Tex-Mex spice blend and tomato paste and cook until fragrant, 1-2 minutes. • Remove pan from heat, then stir through cream (see ingredients), sweetcorn and chicken-style stock powder.