[Winter Warmers] Creamy Chicken & Bacon Leek Pie
with Cheesy Potato Top
- Celery
- Milk
- Soy
- May contain traces of allergens
- Milk
Ingredients
330 g
Chicken Breast
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Baby Spinach Leaves
1
Leek
3
Potato
90 g
Diced Bacon
(May be present: Soy, Milk.)
1 sachet
Savoury Seasoning
1
Carrot
Cooking Steps
ā¢ Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. ā¢ Peel potato and cut into large chunks. ā¢ Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. ā¢ Add the butter and milk to potato and season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
ā¢ Meanwhile, finely chop carrot. Thinly slice leek. ā¢ Cut chicken breast into 2cm chunks. ā¢ In a medium bowl, combine chicken, pop's savoury seasoning, a drizzle of olive oil and a pinch of salt.
ā¢ Preheat grill to high. ā¢ In a large frying pan, heat a drizzle of olive oil over high heat. ā¢ When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to baking dish.
Cook diced bacon with leek and carrot.
ā¢ Transfer filling to baking dish with chicken and stir to combine. Evenly top with mash potato. ā¢ Sprinkle over shaved Parmesan cheese. Grill until cheese is golden, 5-8 minutes.
ā¢ Divide creamy chicken & leek pie between plates. Enjoy!
