Creamy Chicken & Bacon Pie
with Mash Potato Topping
We think the world's a better place when there's chicken pie for dinner! This one, with a creamy bacon and thyme sauce and heavenly mashed potato topping, is just the thing for a chilly winter's night. Get ready for a stampede when it comes to serving seconds!
The quantities provided above are averages only.
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
3 unit
potatoes
1 unit
onion
1 unit
carrot
1 stalk
celery
3 clove
garlic
1 bunch
thyme
1 bunch
parsley
1 packet
chicken thigh
1 packet
diced bacon
½ bottle
Pure Cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2.5 tbs
milk
(Contains Milk; )
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
Bring a medium saucepan of salted water to the boil. Peel the potato and cut into 2cm chunks. Thinly slice the brown onion. Thinly slice the carrot (unpeeled) into half-moons. Finely chop or grate the celery. Finely chop the garlic (or use a garlic press). Pick the thyme leaves. Roughly chop the parsley leaves. Cut the chicken thigh into 2cm chunks.
Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk and the salt to the potato. Mash with a potato masher or fork until smooth.
While the potato is cooking, heat a large frying pan over a high heat with a drizzle of olive oil. When the oil hot, add the diced bacon and chicken and cook, stirring occasionally, until browned, 4-5 minutes. Add the onion, carrot and celery. Cook, stirring, until softened, 5-6 minutes. Add the garlic and thyme and cook until fragrant, 1 minute.
Reduce the heat to low, then add the pure cream (see ingredients list) and chicken stock. Cook, stirring, until thickened, 1-2 minutes. Stir through the parsley (reserve some for garnish) and season to taste with salt and pepper. Preheat the grill to high.
Transfer the chicken-bacon mixture to a medium baking dish and top with the mashed potato. Run a fork over the mash to create an uneven surface, then grill until browned, 5-10 minutes.
Divide the creamy chicken and bacon pie between plates and garnish with the reserved parsley.