Creamy Chicken & Bacon Pot Pie
with Filo Pastry & Salad
Do you love a pie, but hate rolling out pastry on a weeknight? Us too! That’s why we came up with this baked beauty. There’s tender chicken and a bounty of vegetables surrounded by a rich and creamy sauce but the best bit is the flaky topping, made by scrunching up sheets of filo pastry. It’s easy as pie!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 clove
garlic
1 packet
chicken breast
1 bag
soffritto mix
1 packet
diced bacon
(May be present: Soy, Milk. )
1 packet
thickened cream
(Contains Milk;)
1 bag
baby spinach leaves
5
filo pastry
(Contains Gluten, Wheat;)
1 bag
spinach & rocket mix
Not included in your delivery
olive oil
¼ cup
water
30 g
butter
1 sachet
herb & mushroom seasoning
(Contains Gluten, Soy;)
1 drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Season pepper then transfer to a baking dish.
TIP: Chicken is cooked through when it's no longer pink inside.
• Return frying pan to high heat with a drizzle of olive oil. • Cook soffrito mix and diced bacon, breaking up with a spoon, until golden, 4-6 minutes.
• Reduce heat to medium, then add herb & mushroom seasoning and garlic and cook until fragrant, 1 minute. • Stir in thickened cream and the water. Simmer until slightly thickened, 2-3 minutes. • Remove from heat, then stir through baby spinach leaves until wilted. Season to taste.
• Transfer filling to the baking dish with the chicken. Stir to combine. • To a small heatproof bowl, add the butter and microwave in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry and place on top of the chicken mixture to completely cover. • Gently brush melted butter over to coat. Bake pie until golden, 15-20 minutes.
• In a medium bowl, combine spinach & rocket mix, a drizzle of olive oil and the vinegar. Season to taste. • Divide creamy chicken & bacon pot pie between plates. Serve with salad. Enjoy!