Creamy Chicken and Leek Pie
with Peas and Parmesan
In need of some comfort food? This one's for you!
Cals 778 · Prot 69 · Carbs 75 · Fat 21
Family Friendly
40 min
In need of some comfort food? This one's for you!
Cals 778 · Prot 69 · Carbs 75 · Fat 21
Family Friendly
Ingredients
Sauce
Chicken breast
400 Grams
Leeks
1 Piece
Fresh parsley
15 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Water
100 ML
Chicken stock cube
4*5*9*15*
1 Piece
Cream cheese
4*
80 Grams
Green peas
150 Grams
Wholegrain mustard
13*
15 Grams
Black pepper
0.5 Tsp
Mash
Potatoes
600 Grams
Salt
0.5 Tsp
Parmesan
4*
30 Grams
Whole milk
4*
200 ML
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3253 / 778 |
| Fats (g) | 21.3 |
| of which saturated (g) | 12.4 |
| Carbohydrates (g) | 75 |
| of which sugars (g) | 17 |
| Fibers (g) | 12.4 |
| Proteins (g) | 68.9 |
| Salt (g) | 4.8 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil potatoes
Preheat the oven to 200°C/180°C fan. Peel and chop the potatoes into bite-size pieces. Add them to a pan of boiled water with a generous pinch of salt. Cook the potatoes over a medium heat for 15 min or until soft.
2 Prep
Meanwhile, wash and finely slice the leeks. Chop the parsley. Grate the Parmesan.
3 Simmer chicken
Heat a pan over a low heat with a drizzle of oil. Once hot, add the chicken and chopped leeks with a pinch of salt and cook for 7 min until the leeks are soft and the chicken is browned. Add the water and stock cube and simmer, covered, for 8 min.
4 Pull chicken
After 8 min, using two forks, pull the chicken until it's fully shredded. Add the cream cheese, parsley, peas and mustard. Give everything a good mix up. Season with salt and pepper and set aside.
5 Mash
Once soft, drain the potatoes and return them to the pan with a splash of milk. Mash until smooth. Add the Parmesan and season with salt.
6 Bake
Transfer the chicken sauce to an oven proof dish. Carefully top with the mashed potato. Run a fork over the mash to create a ripple effect. Bake for 15 min until golden brown on top.
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