Creamy Tex-Mex Chicken & 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!
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
potato
1
carrot
1 stalk
celery
2 clove
garlic
1 tin
sweetcorn
1 packet
chicken breast
1 sachet
Tex-Mex spice blend
1 packet
tomato paste
½ packet
cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
Not included in your delivery
olive oil
30 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• 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, grate the carrot. Finely chop celery and garlic. Drain the sweetcorn. • Cut chicken breast into 2cm chunks.
Little cooks: Under adult supervision, older kids can help grate the carrot.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and season with salt and pepper, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium-high, then add carrot and celery and cook, stirring, until softened, 6-7 minutes.
TIP: Add a dash of water to the veggies 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 cream (see ingredients), sweetcorn and chicken-style stock powder. Remove from heat. • Preheat grill to high.
• Transfer chicken mixture to a baking dish, then spread the mash over the top. • Grill pie until lightly golden, 8-10 minutes.
• Divide creamy Tex-Mex chicken and potato pie between bowls. Enjoy!