Creamy Chicken & Bacon Pot Pie
with Filo Pastry & Salad- Milk
- Gluten
- Wheat
- Soy
- Soy
- May contain traces of allergens
- Milk
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!
Ingredients
2 clove
garlic
1 packet
chicken breast
1 bag
soffritto mix
1 packet
diced bacon
(May be present: Soy, Milk.)
1 packet
thickened cream
(Contains: Milk;)
1 bag
baby spinach leaves
5
filo pastry
(Contains: Gluten, Wheat;)
1 bag
spinach & rocket mix
Not included in your delivery
olive oil
¼ cup
water
30 g
butter
(Contains: Milk;)
1 sachet
herb & mushroom seasoning
(Contains: Gluten, Wheat, Soy;)
1 drizzle
vinegar (balsamic or white wine)
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 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.
• Transfer filling to the baking dish with the chicken. Stir to combine. • To a small heatproof bowl, add the butter and microwave in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry 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.
• In a medium bowl, combine spinach & rocket mix, a drizzle of olive oil and the vinegar. Season to taste. • Divide creamy chicken & bacon pot pie between plates. Serve with salad. Enjoy!
