Ultimate Chicken & Bacon Pot Pie

• 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 with 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 with salt and pepper. 

• Transfer filling to baking dish with the chicken. Stir 
to combine.
• To a small microwave-safe bowl, add the 
butter and microwave in 10 second bursts 
until melted.
• Lightly scrunch each sheet of filo pastry 
(see ingredients) 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. 

Little cooks: Join the fun by helping to scrunch the filo 
pastry for the pie!