Creamy Chicken & Sage Pie
with Cheesy Potato Top & Cucumber Salad
The holidays are upon us, so get in the spirit with this creamy chicken and sage pie. The bright and fresh cucumber side salad, pairs perfectly with the pie and is topped with some roasted cashews for some crunch!
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.
Ingredients
2
potato
1
carrot
1
cucumber
1 bag
sage
1 packet
chicken breast
1 sachet
garlic & herb seasoning
1 packet
light cooking cream
(Contains Milk;)
1 sachet
chicken-style stock powder
1 bag
mixed salad leaves
1 packet
roasted cashews
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
1 packet
Dijon mustard
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
⅓ cup
water
1 drizzle
red wine vinegar
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water. • 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 generously 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. • Grate carrot. • Thinly slice cucumber into half-moons. Pick and roughly chop sage. • 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 carrot, tossing occasionally, until browned, 4-5 minutes. • Add garlic & herb seasoning and sage and cook, until fragrant, 1 minute. • Reduce heat to medium and stir in light cooking cream, Dijon mustard, chicken-style stock and the water. Simmer, until slightly thickened, 2-3 minutes. Season with salt and pepper.
• Transfer chicken filling to a baking dish and spread over mash potato. • Sprinkle over shredded Cheddar cheese. Grill until golden, 5-10 minutes.
• In a large bowl, combine mixed salad leaves, cucumber and a drizzle of red wine vinegar and olive oil. Season.
Little cooks: Help toss the salad.
• Divide creamy chicken & sage pie and cucumber salad between bowls. • Top salad with roasted cashews to serve. Enjoy!