Rustic Italian Chicken & Potato Pie

Name: Rustic Italian Chicken & Potato Pie with Mushroom, Spinach & Parmesan
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Sliced Mushrooms; 1 sachet Vegetable Stock Pot; 1 packet Baby Spinach Leaves; 1 packet Parmesan Cheese; 330 g Chicken Tenderloins; 3 Potato; 1 sachet Garlic & Herb Seasoning; 1 packet Tomato Paste; 1 sachet Thyme

with Mushroom, Spinach & Parmesan

Up to 180$ + Free Treats / Extras for Life

This one is in a comfy and homey league of its own. We’ve taken your favourite parts of a ragu, switched out the standard topping for a potato mash and whipped it all up just like a cottage pie.

Due to recent weather, you may see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner.

Tags:

High Protein

•Kid Friendly

•Calorie Smart

•Under 40g carbs

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

1 packet

Sliced Mushrooms

1 sachet

Vegetable Stock Pot

1 packet

Baby Spinach Leaves

1 packet

Parmesan Cheese

330 g

Chicken Tenderloins

Potato

1 sachet

Garlic & Herb Seasoning

1 packet

Tomato Paste

1 sachet

Thyme

Nutritional Values

Calories429 kcal

Energy (kJ)1790 kJ

Fat7.8 g

of which saturates3.9 g

Carbohydrate36.7 g

of which sugars8.7 g

Dietary Fibre7.6 g

Protein50.9 g

Cholesterol0 mg

Sodium868 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•Large Pan

Cooking Steps

PDF

• Bring a medium saucepan of salted water to the boil. Cut cauliflower into small florets. Peel potato and cut into large chunks. • Cook cauliflower and potato in the boiling water until easily pierced with a knife, 12-15 minutes. • Drain and return to the pan. Add the milk, half the butter and a generous pinch of salt. Mash until smooth and cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled! Little cooks: Get those muscles working and help mash the potatoes and cauliflower!

• While the veggies are cooking, pick thyme leaves. • Cut chicken tenderloins into 2cm chunks.

• Preheat grill to high. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook sliced mushrooms and chicken, tossing occasionally until browned and cooked through, 5-6 minutes. TIP: Chicken is cooked through when it is no longer pink inside.

• Reduce heat to medium, then add tomato paste, thyme and garlic & herb seasoning and cook until fragrant, 1 minute. • Add chicken-style stock powder, the water, brown sugar and remaining butter and cook, until slightly thickened, 2-3 minutes. • Remove from heat and stir in baby spinach leaves until wilted.

• Transfer the filling to a baking dish and spread evenly with the cauli-potato mash. • Sprinkle with Parmesan cheese. Season with pepper. • Grill pie until the top is lightly golden, 5-10 minutes. Little cooks: Join in on the fun by smoothing the mash mixture evenly over the pie!