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Chicken and Sweetcorn Pie
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Chicken and Sweetcorn Pie

Chicken and Sweetcorn Pie

with Hidden Parsnip Mash

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

Allergens:
Milk

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 war 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
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

1

Leek

260

Diced Chicken Breast

½

Tarragon

150

Sweetcorn

1

Parsnip

30

Mature Cheddar Cheese

(Contains Milk)

150

Creme Fraiche

(Contains Milk)

½

KNORR Chicken Stock

450

Potatoes

½

Dried Thyme

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Nutritional information

Energy (kcal)734 kcal
Energy (kJ)3071 kJ
Fat34 g
of which saturates16 g
Carbohydrate71 g
of which sugars15 g
Protein49 g
Salt1.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Chopping Board
Grill Pan
Knife
Potato Masher
Baking Dish
Plate

Instructions

Tatties and Snips
1

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.

Fry the Chicken
2

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.

Make the Topping
3

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!

Cook the Filling
4

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.

Grill
5

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

Serve Up
6

Serve the pie and enjoy!

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