Creamy Chicken Pie
with Cheesy Potato Top & Cucumber Salad
This herby chicken and loaded veggie pie, has flavour packed in every bite, thanks to our garlic and herb seasoning and Dijon mustard concoction. With a cheesy potato mash topping to complete the pie, all you need is a crisp cucumber side salad to add the perfect amount of freshness to your meal.
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 packet
chicken breast
1 sachet
garlic & herb seasoning
1 packet
light cooking cream
(Contains Milk;)
½ packet
Dijon mustard
1 packet
chicken stock pot
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
mixed salad leaves
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
⅓ cup
water
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• 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. • 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 (chicken is cooked through when it's no longer pink inside), 4-5 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute. • Reduce heat to medium, then stir in light cooking cream, Dijon mustard (see ingredients), chicken stock pot 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 mashed potato. • Sprinkle over Cheddar cheese. • Grill pie, until golden, 5-10 minutes.
TIP: Grills cook fast, so keep an eye on the pie!
• In a large bowl, combine mixed salad leaves, cucumber and a drizzle of vinegar and olive oil. Season to taste.
Little cooks: Help toss the salad.
• Divide creamy chicken pie and cucumber salad between bowls to serve. Enjoy!