Creamy Chicken Pie
with Cheesy Potato Top & Cucumber Salad
This herby chicken and loaded veggie pie, has flavour packed in every bite, thanks to our garlic and herb seasoning and Dijon mustard concoction. With a cheesy potato mash topping to complete the pie, all you need is a crisp cucumber side salad to add the perfect amount of freshness to your meal.
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.
Ingredients
2
Potato
1
Carrot
1
Cucumber
1
Chicken Breast
1
Garlic & Herb Seasoning
1
Light Cooking Cream
(Contains Milk;)
1
Dijon Mustard
½
Chicken Stock Pot
1
Cheddar Cheese
(Contains Milk;)
1
Mixed Salad Leaves
1
Roasted Almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
Not included in your delivery
olive oil
butter
(Contains Milk;)
milk
(Contains Milk;)
water
Nutritional Values
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Peel sweet potato and cut into large chunks. • Cook sweet 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 to sweet 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. • Grate carrot. • Thinly slice cucumber into half-moons. • Cut chicken breast into 2cm chunks.
Little cooks: Under adult supervision, older kids can help grate the carrot.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken and carrot, tossing occasionally, until browned, 4-5 minutes. • Add garlic & herb seasoning and cook, until fragrant, 1 minute. • Reduce heat to medium and stir in light cooking cream, Dijon mustard, chicken-style stock and the water. Simmer, until slightly thickened, 2-3 minutes. Season with salt and pepper.
• Transfer chicken filling to a baking dish and spread over mashed sweet potato. • Sprinkle over Cheddar cheese. Grill until golden, 5-10 minutes.
• In a large bowl, combine mixed salad leaves, cucumber and a drizzle of vinegar and olive oil. Season.
Little cooks: Help toss the salad.
• Divide creamy chicken pie and cucumber salad between bowls.
• Top salad with roasted almonds to serve. Enjoy!