Chicken & Veggie Pie

Name: Chicken & Veggie Pie with Potato Topping & Spring Onion
Total time: 40 min
Yield: 2
Cuisine: French
Ingredients: olive oil; 3 potato; 30 g plant-based butter; 2 tbs plant-based milk; 1 leek; 1 carrot; 1 packet celery; 1 sprig spring onion; 1 packet chicken breast; 1 packet tomato paste; 1 packet garlic paste; 1 sachet Nan's special seasoning; ½ cup water; 1 sachet vegetable stock powder

with Potato Topping & Spring Onion

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We thought we'd give your average shepherd's pie a makeover! Not only does the chicken filling and potato topping work a treat, we've also snuck in some hidden veggies that take this dish to the next level!

This recipe is under 550kcal per serving.

Tags:

Calorie Smart

•Over 30g protein

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

potato

leek

carrot

1 packet

celery

1 sprig

spring onion

1 packet

chicken breast

1 packet

tomato paste

1 packet

garlic paste

1 sachet

Nan's special seasoning

1 sachet

vegetable stock powder

Not included in your delivery

olive oil

30 g

plant-based butter

2 tbs

plant-based milk

½ cup

water

Nutritional Values

Energy (kJ)2155 kJ

Calories515 kcal

Fat13.8 g

of which saturates3.4 g

Carbohydrate47.7 g

of which sugars16.9 g

Dietary Fibre10.9 g

Protein47.7 g

Sodium979 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Baking Dish

•Large Frying Pan

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 and return to the pan. • Add the plant-based butter and the plantbased milk to potato and season generously with salt. Mash until smooth.

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

• Meanwhile, preheat grill to high. • Slice carrot into thin half-moons. • Thinly slice celery and leek. • Thinly slice spring onion. • Cut chicken breast into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return pan to medium-high heat with a drizzle of olive oil. Cook carrot, leek and celery, until just tender, 3-4 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

• Add tomato paste, garlic paste and Nan's special seasoning and cook, until fragrant, 1 minute. • Stir in the water and vegetable stock powder, until slightly reduced, 1-2 minutes. Stir through cooked chicken. Season to taste.

• Transfer filling to a baking dish and evenly spread mash potato over the top with a drizzle of olive oil. • Grill until lightly golden, 8-10 minutes.

TIP: Drizzling with olive oil helps the topping to crisp and brown!