Chicken Pot Scrunch Pie
with Sweetcorn, Carrot and Leek
This Chicken Pot Scrunch Pie is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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.
Ingredients
½
Filo Pastry Sheets
(Contains Cereals containing gluten, Soya)
260
Diced Chicken Thigh
1
Leek
2
Garlic Clove
1
Carrot
15
Chicken Stock Paste
75
Creme Fraiche
(Contains Milk)
45
Mature Cheddar Cheese
(Contains Milk)
150
Sweetcorn
Not included in your delivery
1
Plain Flour
200
Water for the Stock
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Remove the filo pastry from the fridge and bring it to room temperature (see ingredients for amount). Remove the pastry from the packet and lay flat on the counter, covered with a damp tea towel. Heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, add the diced chicken thigh and season with salt and pepper. Fry until golden brown on the outside, 5-6 mins. IMPORTANT: Wash your hands after handling chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Meanwhile, fill and boil your kettle. Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice. Peel and grate the garlic (or use a garlic press). Trim the carrot then quarter lengthways (no need to peel). Chop widthways into small pieces.
Add the leek and carrot to the chicken and stir-fry until the leek has softened, 4-5 mins. Stir in the garlic and fry until fragrant, 30 secs. Add the flour (see ingredients for amount) and cook, stirring, until no lumps remain, 1-2 mins. Pour the boiling water for the stock (see ingredients for amount) into a jug, then stir in the chicken stock paste. Gradually pour the stock into pan, stirring continuously. Bring to a simmer, then stir in the creme fraiche and cook until thickened, 4-5 mins.
While the sauce simmers, grate the cheese. Drain the sweetcorn in a sieve. Remove the pan with the filling from the heat and stir through the sweetcorn and cheese. Season to taste with salt and pepper, then transfer to an appropriately sized ovenproof dish.
Halve the filo pastry sheets to make squares. Scrunch each sheet into a very loose ball and place on top of the filling. Repeat until the whole pie is covered, making sure not to overcrowd the pastry. Drizzle the whole thing with oil, and then bake on the top shelf of your oven until the filo is golden, 10-15 mins.
Divide the chicken pot scrunch pie between your bowls and dig in. Enjoy!
