Double Creamy Chicken, Leek & Thyme Pie

Name: Double Creamy Chicken, Leek & Thyme Pie with Hidden Veggies & Potato Topping
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Herb & Mushroom Seasoning; 1 packet Leek; 640 g Chicken Breast; 1 Celery; 1 sachet Thyme; 1 packet Cream; 3 packet Potato; 1 sachet Chicken-Style Stock Powder; 1 Carrot; 2 Garlic

with Hidden Veggies & Potato Topping

Get up to $175 off

What better way to stay warm this winter than with a creamy pie? Get cosy with this comforting classic! Tender chicken and sweet leeks are simmered in a rich, creamy sauce, then topped with a golden, fluffy layer of mashed potato for the ultimate pie. Paired with hearty veggies and packed with flavour, this dish delivers all the warmth of a home-cooked favourite - without the fuss.

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

Total35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Herb & Mushroom Seasoning

1 packet

Leek

640 g

Chicken Breast

Celery

1 sachet

Thyme

1 packet

Cream

(Contains: Milk; )

3 packet

Potato

1 sachet

Chicken-Style Stock Powder

Carrot

Garlic

Nutrition Values

Calories906 kcal

Energy (kJ)3790 kJ

Fat51.6 g

of which saturates31.7 g

Carbohydrate30.2 g

of which sugars13.3 g

Dietary Fibre6.5 g

Protein80.4 g

Cholesterol0 mg

Sodium1120 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

•Large Non-Stick Pan

•Baking Dish

•Medium Pan

Cooking Steps

PDF

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Peel potato and cut into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return potato to the saucepan. • Add the butter, milk and a generous pinch of salt, then mash until smooth. Set aside.

• Meanwhile, preheat the grill to high. • Thinly slice leek. Finely chop celery. Thinly slice carrot into half-moons. Finely chop garlic. Pick thyme leaves. • Cut chicken breast into 2cm chunks.

• While the potato is cooking, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, carrot and celery until browned, 3-4 minutes (cook chicken in batches if your pan is getting crowded). • Add leek and cook, stirring, until softened, 5-6 minutes. • Add garlic, herb & mushroom seasoning, and thyme and cook until fragrant, 1-2 minutes.

• Stir through longlife cream (see ingredients), chicken-style stock powder and a splash of water until slightly thickened, 1 minute. Season to taste.

• Transfer chicken and veggie filling to a baking dish, then top with the mashed potato. • Run a fork over the mash to create an uneven surface. Grill pie until browned, 6-10 minutes. Little cooks: Join in on the fun by smoothing the mash mixture evenly over the pie!