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One-pot creamy chicken and bacon fry pie
One-pot creamy chicken and bacon fry pie
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Wholesome one-pot meal: Easy chicken, pea, and mashed potato dinner for the whole family.
Ingredients:
  • 800g chicken thigh fillets, trimmed, cut into 3cm pieces
  • 2 spring onions, thickly sliced
  • 4 middle bacon rashers, trimmed, chopped
  • 3 tsp fresh thyme leaves
  • 30.00 ml plain flour
  • 318.75 gm salt-reduced chicken stock
  • 125.00 ml frozen peas
  • 126.25 gm thickened cream
  • 2 x 350g tubs Crème Royale mashed potato
  • 30g butter, melted
  • Salad leaves, to serve
Instructions:
  • In a 22cm round (base) flameproof frying pan over medium-high heat, sizzle the chicken in hot oil, stirring occasionally, until beautifully browned all over, about 5 minutes. Transfer the chicken to a bowl.
  • In the same pan, combine the white section of onion and bacon. Cook, stirring occasionally, for 4 minutes or until bacon is browned. Introduce garlic and thyme, cooking for 30 seconds or until aromatic. Sprinkle over flour and stir to combine. Slowly pour in stock while stirring constantly until the mixture bubbles and thickens.
  • Lower the heat to medium-low, then put the chicken back in the pan. Cook and stir occasionally for 10 minutes until the chicken is fully cooked. Add the peas and the rest of the onion, cooking for an additional 2 minutes until the peas are tender. Finally, mix in the cream.
  • Heat the mashed potato according to the packet instructions.
  • Heat grill to maximum temperature.
  • Transfer the mashed potato into a large piping bag with a 1.8cm fluted nozzle attached. Pipe decorative rosettes of potato onto the chicken mixture. Brush the potato gently with butter. Place the dish under the grill and cook for 2 to 3 minutes until the potato turns golden. Serve the pie with a side of fresh salad leaves.

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