Creamy Chicken Kumara Top Pie & Veggies
with Parmesan Topping
Sometimes only a pie will do. Satisfy that warm and cosy craving with this rich, cheesy kumara mash-topped number. Chicken and veggies are cooked in a creamy sauce for an explosion of flavour and a dinner that reminds us why at-home cooking is best.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
Orange Kumara
1
parsnip
1
leek
1 stalk
celery
1
carrot
1 packet
chicken thigh
1 sachet
Garlic & Herb Seasoning
1 sachet
Aussie Spice Blend
1 packet
tomato paste
½ packet
cream
(Contains Milk; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
parsley
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. Peel the kumara and parsnip and cut into large chunks. • Cook kumara and parsnip in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return the kumara to the pan. Add the butter and milk, then season with salt and mash until smooth.
TIP: Save time and get more fibre by leaving the kumara unpeeled!
• While the kumara is cooking, finely chop leek and celery. Grate carrot. Cut chicken thigh into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken and leek, tossing occasionally, until browned and cooked through, 4-5 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Add carrot and celery and cook until softened, 2-3 minutes. Add garlic & herb seasoning, Aussie spice blend and tomato paste, then cook, stirring, until fragrant, 1 minute. • Reduce the heat to medium, then add cream (see ingredients). Stir well to combine and cook until slightly reduced, 2 minutes. Season to taste.
• Preheat grill to medium-high. • Transfer the chicken mixture to a baking dish, then spread the mashed kumara over the top, smoothing over with the back of a spoon. • Sprinkle over the grated Parmesan cheese and grill until the cheese is melted and golden, 8-10 minutes.
• Divide chicken kumara top pie between plates. • Tear over parsley. Enjoy!