Loaded Glazed Chicken & Veggie Pie

Name: Loaded Glazed Chicken & Veggie Pie with Cheesy Mashed Potato Topping
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: 1 packet Baby Spinach Leaves; 1 Carrot; 2 Garlic; 1 packet Parmesan Cheese; 3 Potato; 1 Red Onion; 1 sachet Aussie Spice Blend; 330 g Chicken Breast; 1 packet Sweet & Savoury Glaze; 1 Zucchini; 1 drizzle olive oil; 40 g butter; 2 tbs milk; ¼ tsp salt (for the fish)

with Cheesy Mashed Potato Topping

Recipe Development TeamUpdated on September 11, 2026

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Calories

:

576 kcal

Protein

:

52.5g protein

Preparation Time

:

40 minutes

Difficulty

:

Easy

Allergens:

Milk
Soy

There is a load of flavour packed into this hearty pie. With chicken as the protein of choice, stir-fried veggies and not one, but two stunning flavour providers, this pie is truly the 'piece de resistance' and makes the perfect base for the fluffy Parmesan mash!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

1

Carrot

2

Garlic

1 packet

Parmesan Cheese

(Contains: Milk)

3

Potato

1

Red Onion

1 sachet

Aussie Spice Blend

330 g

Chicken Breast

1 packet

Sweet & Savoury Glaze

(Contains: Soy)

1

Zucchini

Not included in your delivery

1 drizzle

olive oil

40 g

butter

(Contains: Milk)

2 tbs

milk

(Contains: Milk)

¼ tsp

salt (for the fish)

Nutritional Values

Energy (kJ)2410 kJ

Calories576 kcal

Fat18.4 g

of which saturates9.9 g

Carbohydrate48.8 g

of which sugars19.8 g

Dietary Fibre11.2 g

Protein52.5 g

Sodium1010 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

Cooking Steps

PDF

1

• Boil the kettle. • Peel and cut potato 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 and return to the pan. • Add the butter, milk and salt to potato. Mash until smooth. TIP: Save time and get more fibre by leaving the potato unpeeled.

2

• Meanwhile, thinly slice carrot and zucchini into half-moons. • Thinly slice red onion. • Cut chicken breast into 2cm chunks.

3

• Preheat grill to high. • 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. • Add carrot, onion and zucchini, stirring until tender, 4-5 minutes. Transfer to a bowl and season with salt and pepper. TIP: Chicken is cooked through when it is no longer pink in the middle.

4

• Return frying pan to high heat with a drizzle of olive oil. • Cook Aussie spice blend and garlic paste, until fragrant, 1 minute. • Add sweet & savoury glaze, stirring, until heated through and liquid has slightly evaporated, 4-5 minutes. • Remove from heat, then return cooked veggies and add baby spinach leaves, stirring to combine

5

• Transfer chicken filling to a baking dish and evenly spread mashed potato over the top. • Sprinkle with Parmesan cheese. Grill until lightly golden, 8-10 minutes.