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Chicken and Sweetcorn Pie

Chicken and Sweetcorn Pie

with Hidden Parsnip Mash

Family Friendly
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This warming and hearty Chicken and Sweetcorn Pie & Mash is bursting full of flavours and makes the perfect dinner night option, from HelloFresh.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

280 grams

Diced Chicken Breast

1 pot(s)

Dried Thyme

1 unit(s)


1 pack(s)


150 grams

Creme Fraiche


1 sachet

Chicken Stock Powder

1 block(s)

Mature Cheddar Cheese


1 tin(s)


1 unit(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3071 kJ
Energy (kcal)734 kcal
Fat34.0 g
of which saturates16.0 g
Carbohydrate71 g
of which sugars15.0 g
Protein49 g
Salt1.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Potato Masher
Baking Dish
Instructionsarrow up iconarrow up icon
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Bring a large saucepan of water to the boil with 0.5 tsp of salt. Meanwhile, peel the potatoes and chop into 2cm chunks. Trim and peel the parsnips and chop into 2cm chunks. Add the potatoes and parsnips to the pan of boiling water and cook until you can easily slip a knife through, 15-20 mins. Once cooked, drain in a colander and return to the pan, off the heat.


Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the chicken and fry until starting to brown, 5-6 mins, stirring occasionally. While the chicken fries, trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice widthways.


Stir the leek and dried thyme into the chicken and cook until the leek has softened, another 2-3 mins. Stir in the creme fraiche and chicken stock powder, bring to the boil then reduce the heat and simmer for 2-3 mins. Meanwhile, drain and rinse the sweetcorn in a sieve. Mash the cooked potatoes and parsnips together until smooth. Season with salt and pepper. TIP: Add a knob of butter or a splash of milk to the mash if you have some!


Preheat your grill to high. Stir the sweetcorn into the chicken mixture. Season to taste with salt and pepper then transfer into an ovenproof dish. Spoon the mash on top and spread out so it covers the filling evenly.


Grate the cheddar cheese evenly over then grill until golden and bubbly, 4-5 mins.


Serve the pie and enjoy!