Chicken, Leek & Bacon Pie
with Mash Topping & Parsley
- Milk
We think the world's a better place when there's chicken pie for dinner! With a garlic and herb-seasoned bacon and leek filling and heavenly mashed potato topping (which the kids can help out with), this is just what we all need right now.
2
potatoes
1
Brown Onion
1
leek
1
carrot
3 clove
garlic
1 packet
diced bacon
½ packet
cream
()
1 sachet
beef-style stock powder
1
courgette
1 bag
parsley
1 packet
chicken breast
1
olive oil
40 g
butter
()
2 tbs
milk
()
¼ tsp
salt
• Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. Thinly slice onion and leek. Thinly slice carrot and courgette into half-moons. Finely chop garlic. Roughly chop parsley. • Cut chicken breast into 2cm chunks.
• Cook potato in the boiling water 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 hot, cook chicken until browned, 5-6 minutes. Transfer to a bowl. • Return 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 leek, onion, carrot and courgette and cook, stirring, until softened, 5-6 minutes. • Add garlic and parsley 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 chicken, leek and bacon pie between plates. Enjoy!
