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.
330 g
Chicken Breast
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Baby Spinach Leaves
1
Leek
3
Potato
90 g
Diced Bacon
(May be present: Soy, Milk.)
1 sachet
Savoury Seasoning
1
Carrot
• 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 with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, finely chop carrot. Thinly slice leek. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken, pop's savoury seasoning, a drizzle of olive oil and a pinch of salt.
• 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. Transfer to baking dish.
Cook diced bacon with leek and carrot.
• Transfer filling to baking dish with chicken and stir to combine. Evenly top with mash potato. • Sprinkle over shaved Parmesan cheese. Grill until cheese is golden, 5-8 minutes.
• Divide creamy chicken & leek pie between plates. Enjoy!