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Chicken Pot Pies

Chicken Pot Pies

with Sweet Corn & Leek

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Just the words “chicken pot pie” are enough to send us off into a reverie of rainy days and warming home cooking. There’s no need to reinvent the wheel when sweet corn and soft leek make such perfect bedfellows in this pie. Best served on a cold, wet day when this pie will send a warm, wafting aroma rising gently towards you.

Tags:Kid FriendlyEat Me FirstHigh Protein
Allergens:MilkGlutenSulphites

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 Time50 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

400 g

potatoes

350 g

chicken thigh

1

leek

1

carrot

1 cob

corn

1 clove

garlic

1 bag

baby spinach leaves

½

chicken stock

1 tbs

Dijon mustard

(ContainsSulphites)

½ bunch

parsley

½ block

Parmesan cheese

(ContainsMilk)

Not included in your delivery

1 tbs

butter

(ContainsMilk)

2 tsp

olive oil

2 tbs

hot water

1 tbs

plain flour

(ContainsGluten)

½ cup

milk

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2730 kJ
Fat27.2 g
of which saturates10.7 g
Carbohydrate46.8 g
of which sugars11 g
Dietary Fibre0 g
Protein49.9 g
Sodium809 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Potato Masher
Non-Stick Pan
Spoon
Baking Dish
Instructionsarrow up iconarrow up icon
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1

Preheat the grill to medium-high. Grease a baking dish or individual ovenproof ramekins. To prepare your ingredients, peel and cut the potatoes into 2 cm chunks, trim the fat off the chicken thighs and dice, halve and thinly slice the leek, peel and finely dice the carrot, husk the corn and remove the kernals. peel and crush the garlic, wash the baby spinach, finely chop the parsley and finely grate the Parmesan cheese.

2

Place the potato in a large saucepan of cold water, bring to the boil and cook for 20 minutes or until tender. Drain. Add half of the butter and season with salt and pepper. Using a potato masher, mash the potato until you reach a chunky and firm consistency.

3

Meanwhile, heat the olive oil in a medium frying pan over a medium-high heat. Add the chicken thighs and cook, stirring, for 3-4 minutes or until browned. Transfer the chicken to a bowl and set aside. Place the same pan back over a medium-high heat. Add the leek, carrot and corn and cook, stirring, for 5 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until fragrant. Add the baby spinach and stir through until wilted. Transfer to the same bowl as the chicken. Wipe the pan clean with a paper towel.

4

In a small jug combine the chicken stock cube, hot water and milk. Melt the remaining butter in the same frying pan over a medium heat. Stir in the plain flour and cook, stirring, for 1 minute. Slowly whisk in the stock mixture. Cook, stirring, for 5 minutes or until the sauce thickens. Stir through the Dijon mustard. Season with salt and pepper. Stir through the parsley and the chicken and vegetable mixture. Transfer the mixture to the baking dish or individual ovenproof ramekins.

5

Top with the mashed potato and roughen up with a fork. Sprinkle with the Parmesan cheese. Cook under the grill for 5-10 minutes, or until golden. Remove from the oven, divide between plates and enjoy!