Creamy Chicken & Bacon Pie
with Mashed Potato Topping & Parsley- Milk
- Soy
- May contain traces of allergens
- Milk
Ingredients
3
Potato
1 packet
Light Cooking Cream
(Contains: Milk;)
1
Celery
3
Garlic
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Parsley
330 g
Chicken Breast
1 sachet
Garlic & Herb Seasoning
90 g
Diced Bacon
(May be present: Soy, Milk.)
1
Carrot
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. • Reduce heat to medium-high, then add carrot and celery. 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!
