Saucy Tex-Mex Chicken & Bacon Potato Top Pie
with Hidden Veggies & Corn
Turn a juicy chicken drizzled in a creamy corn and veggie sauce into a veggie chicken pie, topped with potato. You can smell the Tex-Mex seasoning coming off the pie as it bakes, that’s when dinner gets very exciting, so dig in and enjoy!
This recipe is under 650kcal per serving.
Unfortunately, this week's celery was in short supply, so we've replaced it with leek. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
potatoes
1
leek
2 clove
garlic
1 tin
sweetcorn
1 packet
tomato paste
½ packet
cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
diced bacon
1 packet
chicken thigh
1 portion
cauliflower
1 sachet
Tex-Mex spice blend
Not included in your delivery
olive oil
30 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Boil the kettle. Half-fill a medium 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 the potato and season with salt. Mash until smooth.
TIP: Save time and get more fibre by leaving the potato unpeeled. Little cooks: Get those muscles working and help mash the potatoes!
• Meanwhile, preheat grill to high. • Finely chop leek and garlic. Drain the sweetcorn. Cut cauliflower into small florets. • Cut chicken thigh into 2cm chunks.
• Place cauliflower on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, add chicken and diced bacon, season with salt and pepper. Cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium-high, then add leek and cook, stirring, until softened, 6-7 minutes.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Add garlic, Tex-Mex spice blend and tomato paste and cook until fragrant, 1-2 minutes. • Remove pan from heat, then stir through roasted cauliflower, the cream (see ingredients), sweetcorn and chicken-style stock powder.
• Transfer the pie filling to a baking dish, then spread the mash over the top. • Grill pie until lightly golden, 8-10 minutes.
• Divide saucy Tex-Mex chicken and bacon potato top pie between plates. Enjoy!