Saucy Tex-Mex Chicken & Potato Top Pie

Name: Saucy Tex-Mex Chicken & Potato Top Pie with Hidden Veggies & Corn
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 2 potatoes; 30 g butter; 1 leek; 2 clove garlic; 1 tin sweetcorn; 1 portion cauliflower; 1 packet chicken thigh; 1 packet tomato paste; ½ packet cream; 1 sachet Chicken-Style Stock Powder; 2 tbs milk; 1 sachet Tex-Mex spice blend

with Hidden Veggies & Corn

Get up to $175 off

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!

Tags:

Kid Friendly

•Over 30g protein

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

potatoes

leek

2 clove

garlic

1 tin

sweetcorn

1 portion

cauliflower

1 packet

chicken thigh

1 packet

tomato paste

½ packet

cream

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

1 sachet

Tex-Mex spice blend

Not included in your delivery

olive oil

30 g

butter

(Contains: Milk; )

2 tbs

milk

(Contains: Milk; )

Nutrition Values

Energy (kJ)3315 kJ

Fat49.8 g

of which saturates27.4 g

Carbohydrate51 g

of which sugars23.7 g

Protein40.9 g

Sodium1509 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 Pan

•Large Non-Stick Pan

•Baking Dish

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.