Creamy Chicken & Bacon Pot Pie
with Filo Pastry & Salad
- Milk
- Gluten
- Wheat
- Soy
- Soy
- May contain traces of allergens
- Milk
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!
Ingredients
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
(Contains: Milk)
1 sachet
herb & mushroom seasoning
(Contains: Gluten, Soy, Wheat)
1 drizzle
vinegar (balsamic or white wine)
Utensils
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!
Customer reviews
Review summary
Updated on July 2026- Flavour: The creamy chicken and bacon filling was widely praised as comforting and delicious, though some found the herb and mushroom seasoning quite salty and suggested reducing it by about a third.
- Ease of prep: Most found this surprisingly straightforward for a weeknight, though clearer instructions on how many filo sheets to use and how to butter them properly would help.
- Suggestions: Use less filo pastry to avoid a doughy or undercooked base, and ensure it is well-coated in melted butter before baking. Several customers added extra vegetables like zucchini to bulk up the filling, and one made individual pot pies in an air fryer with great results.
- Portions: Some found the dish a little light for two people and suggested serving it alongside mashed potato or a heartier side.
- Leftovers: At least one customer enjoyed enough for dinner plus lunch the next day, making it a handy one to scale up.
