Hearty Chicken & Veggie Pie

Name: Hearty Chicken & Veggie Pie with Mash Topping
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: 1 olive oil; 2 potato; 40 g butter; 2 tbs milk; 1 Brown Onion; 2 clove garlic; 1 tin sweetcorn; 1 carrot; 1 packet chicken breast; 1 sachet Garlic & Herb Seasoning; ½ bottle cream; 1 sachet Chicken-Style Stock Powder; 1 bag baby spinach leaves

with Mash Topping

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Calories

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Protein

43.6g protein

Total

35 minutes

Difficulty

Easy

Kid Friendly

Allergens:

Milk

Turn a juicy chicken drizzled in a creamy corn and veggie sauce into a veggie chicken pie, topped with potato. You can smell the herby seasoning coming off the pie as it bakes, that’s when dinner gets very exciting, so dig in and enjoy!

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

Ingredients

Serving amount

potato

Brown Onion

2 clove

garlic

1 tin

sweetcorn

carrot

1 packet

chicken breast

1 sachet

Garlic & Herb Seasoning

½ bottle

cream

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

1 bag

baby spinach leaves

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk; )

2 tbs

milk

(Contains: Milk; )

Nutrition Values

Energy (kJ)3957 kJ

Fat62 g

of which saturates35.2 g

Carbohydrate55.7 g

of which sugars23 g

Protein43.6 g

Sodium1272 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

• Boil the kettle. Half-fill a large 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, then return potato to the pan. • Add the butter and milk to the potato and season with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled.

Little cooks: Get those muscles working and help mash the potatoes!

• While the potato is cooking, finely chop onion and garlic. • Drain the sweetcorn. Grate the carrot. • Cut chicken breast into 2cm chunks.

Little cooks: Under adult supervision, older kids can help grate the carrot.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion and carrot, stirring, until softened, 5-6 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute. • Remove pan from heat, then stir through cream (see ingredients), sweetcorn, chicken-style stock powder, chicken and baby spinach leaves.