Creamy Double Chicken, Bacon & Veggie Loaded Pie
with Mashed Potato Topping & Parmesan
- Milk
We think the world's a better place when There's chicken pie for dinner! With a garlic and herb-seasoned bacon filling and heavenly mashed potato topping (which the kids can help out with), this one is just what we all need right now.
Ingredients
1
Carrot
1
Celery
660 g
Chicken Breast
100 g
Bacon
1 sachet
Garlic & Herb Seasoning
3
Garlic
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Parmesan Cheese
(Contains: Milk;)
3
Potato
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Peel potato, then cut into large chunks. Finely chop garlic. Roughly chop parsley leaves. • Finely chop carrot and celery. • Cut chicken breast into 2cm chunks.
• 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 the 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. Cook in batches if your pan is getting crowded. • Reduce heat to medium-high, then add soffritto mix. Cook, stirring, until softened, 6 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute.
• Reduce heat to low. • Add light cooking 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 until browned, 5-10 minutes. TIP: The grill 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!
• Divide creamy chicken and bacon pie between plates. • Garnish with remaining parsley to serve. Enjoy!
