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-top 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3
Potato
1 stalk
Celery
2 clove
Garlic
1
Corn
1 portion
Cauliflower
1 sachet
Tex-Mex Spice Blend
1 packet
Chicken Thigh
1 packet
Tomato Paste
½ packet
Cream
(Contains: Milk; )
Not included in your delivery
olive oil
30 g
butter
(Contains: Milk; )
2 tbs
milk
(Contains: Milk; )
Nutrition Values
Utensils
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, finely chop celery and garlic. • Slice kernels off corn cob. 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.
• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! 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) and corn. Season generously with salt and pepper.
• Preheat grill to high. • Transfer pie filling to a baking dish, then spread mash over the top. • Grill pie until lightly golden, 8-10 minutes.
Little cooks: Join in on the fun by smoothing the mash evenly over the pie!
• Divide saucy Tex-Mex chicken and potato top pie between plates to serve. Enjoy!
