Skip to main content
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-top 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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total30 minutes
Cooking Time20 minutes
DifficultyEasy
Serving amount

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; )

Energy (kJ)3714 kJ
Calories887 kcal
Fat58.6 g
of which saturates29.9 g
Carbohydrate69.2 g
of which sugars52 g
Dietary Fibre11.4 g
Protein42.7 g
Sodium1270 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.
Medium Pan
Baking Tray
Baking Paper
Large Non-Stick Pan
Baking Dish

Cooking Steps

1
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
2

• Meanwhile, finely chop celery and garlic. • Slice kernels off corn cob. Cut cauliflower into small florets. • Cut chicken thigh into 2cm chunks.

3
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: Chicken is cooked through when it’s no longer pink inside.

4
4

• 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.

5
5

• 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!

6
6

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