Creamy Chicken & Bacon Pie
with Cheesy Potato Top & Cucumber Salad
The holidays are upon us, so get in the spirit with this creamy chicken and sage pie. The bright and fresh cucumber side salad, pairs perfectly with the pie and is topped with some roasted cashews for some crunch!
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.
Ingredients
2
potato
1
carrot
1
cucumber
1 packet
chicken breast
1 sachet
garlic & herb seasoning
1 packet
light cooking cream
(Contains Milk;)
1 packet
Dijon mustard
1 sachet
chicken-style stock powder
1 packet
Cheddar cheese
(Contains Milk;)
1 bag
mixed salad leaves
1 packet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
1 packet
diced bacon
(May be present: Soy. )
Not included in your delivery
olive oil
40 g
butter
2 tbs
milk
(Contains Milk;)
â…“ cup
water
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter to potato and season generously with salt. Mash until smooth.
• TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, preheat grill to high. • Grate carrot. • Thinly slice cucumber into half-moons. • Cut chicken breast into 2cm chunks.
Little cooks: Under adult supervision, older kids can help grate the carrot.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, diced bacon and carrot, tossing occasionally, breaking up with a spoon, 5-6 minutes. • Add garlic & herb seasoning and cook, until fragrant, 1 minute. • Reduce heat to medium and stir in light cooking cream, Dijon mustard, chicken-style stock and the water. Simmer, until slightly thickened, 2-3 minutes. Season with salt and pepper.
• Transfer chicken filling to a baking dish and spread over mashed potato. • Sprinkle over Cheddar cheese. Grill until golden, 5-10 minutes.
• In a large bowl, combine mixed salad leaves, cucumber and a drizzle of vinegar and olive oil. Season.
Little cooks: Help toss the salad.
• Divide creamy chicken and bacon pie and cucumber salad between bowls. • Top salad with roasted walnuts to serve. Enjoy!