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Mash-Topped Chicken & Bacon Pie

Mash-Topped Chicken & Bacon Pie

with Lettuce Salad

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With rich bacon-cooked veggies and tender sweet mustard chicken, there’s a lot more under the fluffy mashed potato surface of this pie than meets the eye...

Allergens:MilkGluten

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

400 g

potatoes

1 packet

bacon

1 unit

carrot

1 unit

brown onion

1 clove

garlic

1 packet

free range chicken thighs

1 sachet

sweet mustard spice mix

(May be present Gluten, Sulphites)

1 bag

Mixed Salad Leaves / Gem Lettuce

Not included in your delivery

olive oil

2 tbs

butter

(ContainsMilk)

¼ cup

milk

(ContainsMilk)

¼ tsp

salt

½ tbs

plain flour

(ContainsGluten)

2 tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2790 kJ
Fat17.5 g
of which saturates4.6 g
Carbohydrate76.6 g
of which sugars14 g
Dietary Fibre0 g
Protein47.1 g
Cholesterol0 mg
Sodium2150 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Saucepan
Lid
Potato Masher
Strainer
Large Pan
Baking Dish
Fork
Spoon
Bowl
Instructionsarrow up iconarrow up icon
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1

Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2 cm chunks. Finely chop the bacon. Finely chop the carrot (unpeeled). Finely slice the brown onion. Cut the free-range chicken thigh into 2 cm chunks. Peel and crush the garlic.

2

Add the potato to the saucepan of boiling water and cook for 10-15 minutes, or until easily pierced with a knife. Drain and return to the saucepan. Add the butter, milk (1 tbs for 2 people/ 2 tbs for 4 people) and salt (use suggested amount) and mash using a potato masher or fork until smooth. Set aside and cover to keep warm.

3

While the potato is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the bacon, carrot and onion and cook for 5 minutes, or until soft. Add the chicken and cook, tossing, for 3-4 minutes, or until brown. Add the garlic and sweet mustard spice blend and cook for 1 minute, or until fragrant. Stir in the plain flour and slowly add the milk. Season with a pinch of salt and pepper.

4

Preheat the grill to high. Transfer the pie filling into a small baking dish (or small ramekins) and spoon over a thin layer of mashed potato. Fluff the mash with a fork, then place the dish under the grill for 6-8 minutes, or until the mash is lightly golden.

5

While the pie is grilling, place the lettuce mix in a medium bowl and toss with a drizzle of olive oil and the balsamic vinegar. TIP: Toss the salad just before serving to avoid soggy leaves.

6

Divide the mash-topped chicken & bacon pie between plates and serve with the mixed salad on the side.