Ultimate Chicken & Bacon Pot Pie
with Filo Pastry & Salad
Do you love a pie, but hate rolling out pastry on a weeknight? Us too! That’s why we came up with this baked beauty. There’s tender chicken and a bounty of vegetables surrounded by a rich and creamy sauce but the best bit is the flaky topping, made by scrunching up sheets of filo pastry. It’s easy as pie!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
330 g
Chicken Breast
1 packet
Baby Spinach Leaves
2
Garlic
1 packet
Soffritto Mix
1 packet
Filo Pastry
(Contains: Gluten, Wheat;)
90 g
Diced Bacon
(May be present: Soy, Milk.)
1 packet
Thickened Cream
(Contains: Milk;)
1 sachet
Herb & Mushroom Seasoning
(Contains: Gluten, Wheat, Soy;)
1 packet
Spinach & Rocket Mix
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
30 g
butter
(Contains: Milk;)
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Finely chop garlic.
• Cut chicken breast into 2cm chunks.
• 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!
• In a medium bowl, combine spinach & rocket mix
and a drizzle of olive oil and vinegar. Season
to taste.
• Divide chicken and bacon pot pie between plates.
• Serve with salad. Enjoy!
Little cooks: Take the lead by tossing the salad!
