Seared Chicken, Creamy Leek Sauce & Mash
Kids' Dinner: Chicken & Leek Potato Topped Pie
- Milk
- Gluten(Wheat)
Enjoy one meal, two ways with our + Kids Dinner range. Cook a delicious dinner for the adults, and at the same time create a kid-friendly meal for the kids with a simple twist. Turn a juicy chicken drizzled in a creamy leek sauce on top of a fluffy mash into a veggie chicken pie, topped with potato. *The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the kids’ dinner are as follows: 2580kJ Energy, 24.7g Fat, 11.5g Saturated Fat, 48.1g Carbohydrate, 12.7g Sugars, 45.2g Protein, 1840mg Sodium.* *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
4
potato
½ head
broccoli
1
carrot
2
leek
1 bottle
cream
(Contains: Milk; )
1 tin
sweetcorn
1 bag
salad leaves
1 sachet
Garlic & Herb Seasoning
½ packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 packet
chicken breast strips
1 sachet
Aussie Spice Blend
1 sachet
Chicken-Style Stock Powder
Not included in your delivery
olive oil
60 g
butter
(Contains: Milk; )
4 tbs
milk
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. Cut broccoli (see ingredients) into small florets and roughly chop stalk. Slice carrot into thin sticks. Trim and thinly slice leek. • Cook potato in boiling water until easily pierced with a fork, 12-15 minutes. • When potato has 7-8 minutes remaining, place a colander or steamer basket on top of the pan, then add carrot and broccoli. Cover with a lid and steam until the veggies are tender. Transfer carrot and broccoli to a bowl, season with salt and pepper and cover to keep warm. • Drain potato, and return to the saucepan. Add the butter, milk and a pinch of salt, and mash until smooth. Cover to keep warm. Reserve 2 portions of mash for the kids' dinner.
• Meanwhile, combine Aussie spice blend and a drizzle of olive oil in a medium bowl. Add chicken breast strips and turn to coat.
Little cooks: Kids can take charge by coating the chicken!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken strips until browned and cooked through, 3-4 minutes each side. Transfer to a plate and cover to keep warm. • Reserve 2 portions of chicken for the kids' dinner.
TIP: The chicken is cooked through when it's no longer pink inside.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook leek, stirring, until softened, 4-5 minutes. • Reduce heat to medium, then add chicken-style stock powder and cream. Cook, stirring, until slightly thickened, 3-4 minutes. Reserve 2 portions of sauce for the kids' dinner.
TIP: Add a splash of water if the sauce looks too thick.
• Divide mash, steamed veggies and remaining chicken between plates. • Pour over leek sauce.
Little cooks: Kids can add the finishing touch by pouring over the leek sauce!
• When you're ready to make the kids' dinner, preheat oven to 220°C/200°C fan-forced. Drain sweetcorn. Roughly chop reserved chicken. • In a baking dish, combine chicken, salad leaves, sweetcorn, garlic & herb seasoning, a splash of water and the reserved creamy leek sauce. Spread reserved mash on top. Sprinkle over panko breadcrumbs (see ingredients) and drizzle with olive oil. Bake until lightly golden, 25-30 minutes. • Divide pie between plates. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The creamy leek sauce was a delicious addition, with some finding it reminiscent of onion dip.
- Ease of prep: Many found this recipe easy to make, though some felt the instructions for the two-meal concept could be clearer.
- Suggestions: Consider adding green beans to enhance the vegetable variety in this dish.
- Next-day meals: The pie version keeps well, making for a convenient and tasty meal the following night.
