Creamy Chicken & Bacon Pie

• Cook potato in the boiling water until easily 
pierced with a fork, 12-15 minutes.
• Drain potato, then return to pan. Add the butter
and milk. Season with salt. Mash until smooth. 
Little cooks: Get those muscles working and help 
mash the potatoes!

• While the potato is cooking, heat a large frying 
pan over high heat with a drizzle of olive 
oil. Cook chicken and diced bacon, breaking 
bacon up with a spoon, until browned,
4-5 minutes.
• Reduce heat to medium-high, then add carrot 
and celery to the pan. Cook, stirring, until 
softened, 6 minutes.
• Add garlic and garlic & herb seasoning and 
cook until fragrant, 1 minute.

• Reduce heat to low.
• Add thickened cream and cook, stirring, until 
thickened, 1-2 minutes.
• Stir through half the parsley. 

• Preheat grill to high.
• Transfer pie filling to a baking dish. Top with 
mash, spreading it out evenly.
• Sprinkle with Parmesan cheese.
• Grill pie, until browned, 5-10 minutes. 
TIP: Grills cooks fast, so keep an eye on the pie! 
Little cooks: Join in on the fun by smoothing the 
mash mixture evenly over the pie and sprinkling over 
the cheese!