Hearty Chicken & Mushroom Pie

Name: Hearty Chicken & Mushroom Pie with Baby Leaves & Potato Topping
Total time: 40m
Yield: 2
Ingredients: 1 sachet Nan's Special Seasoning; 1 Red Onion; 320 g Chicken Thigh; 1 sachet Chilli Flakes; 1 Celery; 1 packet Baby Leaves; 1 packet Tomato Paste; 3 packet Potato; 3 Garlic; 1 packet Button Mushrooms; 1 drizzle olive oil; 20 g plant-based butter; 2 tbs plant-based milk; 1 tsp brown sugar; ½ cup water

with Baby Leaves & Potato Topping

4.5(2)

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Calories

474 kcal

Protein

36.4g protein

Difficulty

Easy

Calorie Smart

Under 40g carbs

Plant Based

Allergens:

Milk
May contain traces of allergens

There’s no need to wait in line at the bakery to get your hands on a comforting pie when you can whip one up at home in no time. For the filling, bake a saucy chicken with mushrooms and greens then spread over a mash potato top. There you have it, one tasty pie straight from your own oven! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

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

Ingredients

Serving amount

1 sachet

Nan's Special Seasoning

Red Onion

320 g

Chicken Thigh

1 sachet

Chilli Flakes

Celery

1 packet

Baby Leaves

1 packet

Tomato Paste

3 packet

Potato

Garlic

1 packet

Button Mushrooms

Not included in your delivery

1 drizzle

olive oil

20 g

plant-based butter

(Contains: May contain traces of allergens; )

2 tbs

plant-based milk

(Contains: Milk; )

1 tsp

brown sugar

½ cup

water

Nutrition Values

Energy (kJ)1980 kJ

Calories474 kcal

Fat24.7 g

of which saturates6.4 g

Carbohydrate33.2 g

of which sugars13.3 g

Dietary Fibre8.7 g

Protein36.4 g

Sodium517 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

•Large Pan

Cooking Steps

PDF

• Boil the kettle. • Peel potato and cut into large chunks. • Half-fill a large saucepan with boiling water. • 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 plant-based butter and plant-based milk to the potato and season generously with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled.

• Finely chop onion (see ingredients), celery and garlic. • Thinly slice button mushrooms. • Cut chicken thigh into 2cm chunks.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook mushrooms, stirring, until tender, 4-6 minutes. Transfer to a baking dish.

• Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, onion and celery, tossing, until browned, 5-6 minutes. • Add garlic, Nan's special seasoning and tomato paste and cook until fragrant, 1-2 minutes. • Reduce heat to medium, then add the brown sugar and the water, and simmer until slightly thickened, 2-3 minutes. • Remove pan from heat, add baby leaves and stir until slightly wilted. Season with pepper.

• Preheat the grill to high. • Transfer chicken filling to the baking dish with the mushrooms. Top with mashed potato, spreading out evenly. • Drizzle with olive oil and sprinkle with chilli flakes (if using). • Grill pie until golden, 12-14 minutes.