Saucy Tex-Mex Chicken & Potato Top Pie
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Saucy Tex-Mex Chicken & Potato Top Pie

Saucy Tex-Mex Chicken & 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!

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

Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

3

Potato

1

Celery

Garlic

1

Sweetcorn

1

Cauliflower

1

Tex-Mex Spice Blend

1

Chicken Thigh

1

Tomato Paste

1

Cream

(Contains Milk; )

1

Chicken-Style Stock Powder

Not included in your delivery

olive oil

butter

(Contains Milk; )

milk

(Contains Milk; )

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Nutrition Values

Energy (kJ)3553 kJ
Calories849 kcal
Fat49 g
of which saturates27.1 g
Carbohydrate59.4 g
of which sugars14.6 g
Dietary Fibre10.5 g
Protein41.4 g
Sodium1236 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.

Cooking Steps

1

• 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!

2

• Meanwhile, preheat grill to high. • Finely chop celery and garlic. Drain the sweetcorn. Cut cauliflower into small florets. • Cut chicken thigh into 2cm chunks.

3

• 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.

4

• 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.

5

• Transfer the pie filling to a baking dish, then spread the mash over the top. • Grill pie until lightly golden, 8-10 minutes.

6

• Divide saucy Tex-Mex chicken and potato top pie between plates. Enjoy!