NZ Creamy Chicken & Leek Pie
with Veggies & Potato Topping
- Milk
Ingredients
1 sachet
Herb & Mushroom Seasoning
1 packet
Leek
320 g
Chicken Thigh
1
Celery
1 sachet
Thyme
1 packet
Cream
(Contains: Milk; )
3 packet
Potato
1 sachet
Chicken-Style Stock Powder
1
Carrot
2
Garlic
Nutrition Values
Cooking Steps
• 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 thigh 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. • 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!
• Divide creamy chicken and leek pie between plates. Enjoy!
