Saucy Tex-Mex Chicken & Potato Top Pie

Name: Saucy Tex-Mex Chicken & Potato Top Pie with Cauliflower & Corn
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 3 potato; 30 g butter; 2 tbs milk; 1 stalk celery; 2 clove garlic; 1 tin sweetcorn; 1 portion cauliflower; 1 packet chicken thigh; 1 sachet Tex-Mex spice blend; 1 packet tomato paste; ½ packet cream; 1 sachet Chicken-Style Stock Powder

with Cauliflower & Corn

Get up to $175 off

Tonight, let’s turn juicy chicken in a creamy corn and veggie sauce into a delicious potato-to pie. You can smell theTex-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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

potato

1 stalk

celery

2 clove

garlic

1 tin

sweetcorn

1 portion

cauliflower

1 packet

chicken thigh

1 sachet

Tex-Mex spice blend

1 packet

tomato paste

½ packet

cream

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

Not included in your delivery

olive oil

30 g

butter

(Contains: Milk; )

2 tbs

milk

(Contains: Milk; )

Nutrition Values

Energy (kJ)3561 kJ

Calories851 kcal

Fat49.1 g

of which saturates27.1 g

Carbohydrate59.6 g

of which sugars14.6 g

Dietary Fibre10.5 g

Protein41.4 g

Sodium1252 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.

• Meanwhile, finely chop celery and garlic. • Drain 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: Chicken is cooked through when it’s no longer pink inside.

• 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.

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