Creamy Chicken & Bacon Pot Pie

Name: Creamy Chicken & Bacon Pot Pie with Filo Pastry & Salad
Total time: 40 min
Yield: 2
Cuisine: Australian
Ingredients: 330 g Chicken Breast; 1 packet Baby Spinach Leaves; 2 Garlic; 1 packet Soffritto Mix; 1 packet Filo Pastry; 90 g Diced Bacon; 1 packet Thickened Cream; 1 sachet Herb & Mushroom Seasoning; 1 packet Spinach & Rocket Mix

with Filo Pastry & Salad

Up to 180$ + Free Treats / Extras for Life

Do you love a pie, but hate rolling out pastry on a weeknight? Us too! That’s why we came up with this baked beauty. There’s tender chicken and a bounty of vegetables surrounded by a rich and creamy sauce but the best bit is the flaky topping, made by scrunching up sheets of filo pastry. It’s easy as pie!

Tags:

High Protein

Allergens:

Gluten

•Hvede

•Milk

•Soja

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

330 g

Chicken Breast

1 packet

Baby Spinach Leaves

Garlic

1 packet

Soffritto Mix

1 packet

Filo Pastry

(Contains: Gluten, Hvede;)

90 g

Diced Bacon

(May be present: Soja, Latte.)

1 packet

Thickened Cream

(Contains: Milk;)

1 sachet

Herb & Mushroom Seasoning

(Contains: Gluten, Soja, Hvede;)

1 packet

Spinach & Rocket Mix

Nutritional Values

Calories1090 kcal

Energy (kJ)4570 kJ

Fat32.7 g

of which saturates13.7 g

Carbohydrate128 g

of which sugars10.8 g

Dietary Fibre5.2 g

Protein65.6 g

Sodium2560 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. • Cut chicken breast into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Season pepper then transfer to a baking dish.

TIP: Chicken is cooked through when it's no longer pink inside.

• Return frying pan to high heat with a drizzle of olive oil. • Cook soffrito mix and diced bacon, breaking up with a spoon, until golden, 4-6 minutes.

• Reduce heat to medium, then add herb & mushroom seasoning and garlic and cook until fragrant, 1 minute. • Stir in thickened cream and the water. Simmer until slightly thickened, 2-3 minutes. • Remove from heat, then stir through baby spinach leaves until wilted. Season to taste.

• Transfer filling to the baking dish with the chicken. Stir to combine. • To a small heatproof bowl, add the butter and microwave in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry and place on top of the chicken mixture to completely cover. • Gently brush melted butter over to coat. Bake pie until golden, 15-20 minutes.

• In a medium bowl, combine spinach & rocket mix, a drizzle of olive oil and the vinegar. Season to taste. • Divide creamy chicken & bacon pot pie between plates. Serve with salad. Enjoy!