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...
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free range chicken thighs
sweet mustard spice mix(May be present Gluten, Sulphites)
Mixed Salad Leaves / Gem Lettuce
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.
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.
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.
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.
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.
Divide the mash-topped chicken & bacon pie between plates and serve with the mixed salad on the side.