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Creamy Chicken & Bacon Pot Pie
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Creamy Chicken & Bacon Pot Pie

Creamy Chicken & Bacon Pot Pie

with Filo Pastry & Salad

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

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
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

5

filo pastry

(Contains Gluten, Wheat;)

1 bag

spinach & rocket mix

Not included in your delivery

olive oil

¼ cup

water

30 g

butter

1 sachet

herb & mushroom seasoning

(Contains Gluten, Soy;)

1 drizzle

vinegar (balsamic or white wine)

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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

Instructions

1
1

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

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

• 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!