Creamy Chicken & Potato Topped Pie
with Veggies & Chilli Flakes
We've done the unthinkable and are piling layers of tender veg and creamy chicken to make the pie of a lifetime. No pie is complete, without a creamy potato topping and with a sprinkling of chilli flakes, this one will knock your socks off!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
potato
1
brown onion
1
carrot
1 packet
celery
2 clove
garlic
1 packet
chicken breast
1 sachet
Nan's special seasoning
1 packet
light cooking cream
(Contains: Milk;)
1 packet
chicken stock pot
pinch
chilli flakes
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk;)
2 tbs
milk
(Contains: Milk;)
Utensils
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 butter and 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. • Finely chop brown onion, carrot, celery and garlic. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate.
• Wipe out frying pan and return to high heat with a drizzle of olive oil. • Cook onion, carrot and celery, stirring occasionally until softened, 4-5 minutes. • Reduce heat to medium then add Nan's special seasoning and garlic and cook until fragrant, 1 minute. • Stir in light cooking cream, chicken-style stock powder and a splash of water until slightly thickened, 1-2 minutes. Remove from heat.
• Stir chicken through cream mixture until combined. Season to taste. • Transfer filling to a baking dish and evenly spread mashed potato over the top. • Drizzle with olive oil and grill until lightly golden, 8-10 minutes.
TIP: Drizzling with olive oil helps the topping to crisp and brown!
• Divide creamy chicken and potato topped pie between plates. Top with a pinch of chilli flakes (if using).
