Creamy Chicken Pie
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Creamy Chicken Pie

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.

Tags:
Kid Friendly
Allergens:
Milk
•Almond

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 Time35 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

2

Potato

1

Carrot

1

Cucumber

1

Chicken Thigh

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

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Nutritional Values

Energy (kJ)3436 kJ
Calories821 kcal
Fat53.6 g
of which saturates26.1 g
Carbohydrate37.1 g
of which sugars14.6 g
Dietary Fibre11.3 g
Protein47.6 g
Sodium1396 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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.

2

• 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, preheat grill to high. • Grate carrot. • Thinly slice cucumber into half-moons. • Cut chicken thigh into 2cm chunks.

3

• 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.

4

• Transfer chicken filling to a baking dish and spread over mashed sweet potato. • Sprinkle over Cheddar cheese. Grill until golden, 5-10 minutes.

5

• In a large bowl, combine mixed salad leaves, cucumber and a drizzle of vinegar and olive oil. Season.

Little cooks: Help toss the salad.

6

• Divide creamy chicken pie and cucumber salad between bowls.

• Top salad with roasted almonds to serve. Enjoy!