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Creamy chicken and potato gem pie recipe
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Irresistible chicken and bacon pie with crispy potato topping - the ultimate comfort food experience.
Ingredients:
  • 60g butter
  • 1 large brown onion, halved, thinly sliced
  • 200g bacon rashers, chopped
  • 500g chicken breast fillets, chopped
  • 300ml pure cream
  • 50g (1/3 cup) plain flour
  • 150ml Salt Reduced Chicken Style Liquid Stock
  • 1 cup 3-cheese blend
  • 1/2 x 1kg bag frozen potato gems
Instructions:
  • Preheat oven to 200C (180C fan-forced).
  • In a large, deep heavy-based casserole dish over medium heat, heat oil and butter until foaming. Add onion and cook until caramelised, about 3 to 4 minutes. Add bacon and cook until crispy, about 2 to 3 minutes. Brown the chicken by cooking for 3 to 4 minutes, then add garlic and stir to combine.
  • In a jug, combine 50ml of cream with plain flour and whisk until smooth. Add the remaining cream and whisk well. Push the chicken mixture to one side of the pan, then tilt the pan to let the butter slide to the opposite side. Pour the cream mixture into the pan with the butter. Stir until the sauce thickens, then mix it into the chicken. Pour in the stock and bring to a boil. Lower the heat and simmer for 5 minutes until the sauce slightly thickens. Stir in the cheese, season with pepper, and take it off the heat.
  • Arrange potato gems in a circle on top. Bake for 25-30 minutes until golden and crisp. Let them rest for 5 minutes before serving.

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