Creamy Chicken & Bacon Pot Pie

Name: Creamy Chicken & Bacon Pot Pie with Filo Pastry & Salad
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 clove garlic; 1 packet chicken breast; 1 bag soffritto mix; 1 packet diced bacon; 1 packet thickened cream; ¼ cup water; 1 bag baby spinach leaves; 5 filo pastry; 30 g butter; 1 bag spinach & rocket mix; 1 sachet herb & mushroom seasoning; 1 drizzle vinegar (balsamic or white wine)

with Filo Pastry & Salad

Get up to $200 off!

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:

Kid Friendly

•Over 30g protein

Allergens:

Milk

•Gluten

•Wheat

•Soy

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 Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

chicken breast

1 bag

soffritto mix

1 packet

diced bacon

(May be present: Soy, Milk.)

1 packet

thickened cream

(Contains: Milk;)

1 bag

baby spinach leaves

filo pastry

(Contains: Gluten, Wheat;)

1 bag

spinach & rocket mix

Not included in your delivery

olive oil

¼ cup

water

30 g

butter

(Contains: Milk;)

1 sachet

herb & mushroom seasoning

(Contains: Gluten, Soy, Wheat;)

1 drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)3091 kJ

Fat42.8 g

of which saturates22 g

Carbohydrate35.8 g

of which sugars8.8 g

Protein49.6 g

Sodium1547 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

PDF

• 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!