Herby Chicken & Bacon Pie
with Potato Mash Topping
We think the world's a better place when there's chicken pie for dinner! With a garlic and herb-seasoned bacon filling and heavenly potato mash topping (which the kids can help out with), this pie is just what we all need right now.
Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
½
Onion
1
carrot
1
courgette
3 clove
garlic
½ bag
parsley
1 packet
chicken thigh
1 packet
diced bacon
½ packet
cream
(Contains Milk; )
1 sachet
beef-style stock powder
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
¼ tsp
salt
Nutrition Values
Utensils
Instructions
• Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. Thinly slice onion (see ingredients). Thinly slice carrot and courgette into half-moons. Finely chop garlic. Roughly chop herbs (see ingredients). • Cut chicken thigh into 2cm chunks.
• Cook potato in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. Drain and return potato to the saucepan. • Add the butter, milk and the salt, then mash until smooth.
Little cooks: Get those muscles working and help mash the potatoes!
• While the potato is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return the frying pan to high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes. • Add onion, carrot and courgette and cook, stirring, until softened, 5-6 minutes. • Add garlic and herbs and cook until fragrant, 1 minute.
• Reduce heat to low, then add cream (see ingredients) and beef-style stock powder. Cook, stirring, until thickened, 1-2 minutes. • Return chicken to the pan and stir to combine. Season to taste.
• Preheat the grill to high. Transfer the chicken filling to a baking dish, then top with the potato mash. • Run a fork over the mash to create an uneven surface. Grill pie until browned, 6-10 minutes.
Little cooks: Join in on the fun by smoothing the mash mixture evenly over the pie!
• Divide herby chicken and bacon pie with mash topping between plates. Enjoy!