Creamy Chicken & Bacon Pie
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Creamy Chicken & Bacon Pie

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!

Allergens:
Milk

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

Total Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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

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Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories3930 kcal
Fat66.3 g
of which saturates35.7 g
Carbohydrate38.8 g
of which sugars11.9 g
Dietary Fibre0 g
Protein44.6 g
Cholesterol0 mg
Sodium1010 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Dish
•Large Non-Stick Pan
•Medium Pan

Instructions

prep
1

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.

MAKE THE MASH
2

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.

Cook filling
3

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.

Add cream
4

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.

Grill pie
5

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.

serve up
6

Divide the creamy chicken and bacon pie between plates and garnish with the reserved parsley.