Creamy Butter Chicken Pie

Name: Creamy Butter Chicken Pie with Cheesy Mashed Potato Topping & Tomato Salad
Total time: 40 min
Yield: 2
Cuisine: Indian
Ingredients: 1 sachet Mild North Indian Spice Blend; 3 Potato; 1 packet Mixed Salad Leaves; 1 packet Cheddar Cheese; 1 Tomato; 1 packet Light Cooking Cream; 2 Garlic; 1 packet Tomato Paste; 330 g Chicken Tenderloins; 1 Zucchini; 1 sachet Mumbai Spice Blend; g butter; cup milk; 1 drizzle olive oil; 1 drizzle white wine vinegar

with Cheesy Mashed Potato Topping & Tomato Salad

Get up to $200 off!

Turn a mild North Indian spiced chicken with a zucchini cream into a loaded chicken pie topped with potato. You can smell the aromas coming off the pie as it bakes... our stomach's are already grumbling!

Allergens:

Milk

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 Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Mild North Indian Spice Blend

Potato

1 packet

Mixed Salad Leaves

1 packet

Cheddar Cheese

Tomato

1 packet

Light Cooking Cream

Garlic

1 packet

Tomato Paste

330 g

Chicken Tenderloins

Zucchini

1 sachet

Mumbai Spice Blend

Not included in your delivery

butter

cup

milk

1 drizzle

olive oil

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3528 kJ

Calories843 kcal

Fat41.3 g

of which saturates24 g

Carbohydrate59.3 g

of which sugars18.6 g

Dietary Fibre10.3 g

Protein60.5 g

Sodium1037 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•Large Pan

Cooking Steps

• Boil the kettle. Finely chop garlic. Peel potato and cut into large chunks.
• Half-fill a large saucepan with boiling water, then add a generous pinch of salt. Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain.
• Return saucepan to medium-high heat, add the butter and half the garlic and cook, stirring until fragrant, 1 minute.
• Add potato and the milk and season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.

• Meanwhile, slice tomato into wedges. Thinly slice zucchini into half moons.
• Cut chicken tenderloins into 2cm chunks.
• In a medium bowl, combine chicken, mild North Indian spice blend, a drizzle of olive oil and a pinch of salt.

• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken and zucchini, tossing occasionally, until browned and cooked through, 5-6 minutes.
• Reduce heat to medium-high. Add tomato paste, Mumbai spice blend and remaining garlic and cook until fragrant, 1 minute.
• Stir in light cooking cream and a splash of water and simmer, until slightly reduced, 1-2 minutes.

• Transfer chicken filling into a medium baking dish and spread over mashed potato.
• Drizzle generously with olive oil and sprinkle over Cheddar cheese. Grill until golden, 5-10 minutes.