Creamy chicken and potato gem pie


Recipe may contain gluten, peanuts, tree nuts, milk and soy.

You’ve never had pie like this before. Creamy chicken and bacon filling, topped with crunchy potato gems. It’s comfort food at its best.

11 Ingredients

  • 1 tbsp olive oil

  • 60g butter

  • 1 large brown onion, halved, thinly sliced

  • 200g bacon rashers, chopped

  • 500g chicken breast fillets, chopped

  • 2 garlic cloves, crushed

  • 300ml pure cream

  • 50g (1/3 cup) plain flour

  • 150ml Massel Salt Reduced Chicken Style Liquid Stock

  • 1 cup 3-cheese blend

  • 1/2 x 1kg bag frozen potato gems

4 Method Steps

  • Step 1

    Preheat oven to 200C/180C fan-forced.

  • Step 2

    Heat oil

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    (1 tbsp olive oil) in a large, deep heavy-based casserole dish over medium heat. Add butter (60g butter) and heat until foaming. Add onion (1 large brown onion, halved, thinly sliced). Cook, stirring occasionally, for 3 to 4 minutes or until onion starts to caramelise. Add bacon (200g bacon rashers, chopped). Cook for 2 to 3 minutes or until just crispy. Add chicken (500g chicken breast fillets, chopped). Cook, turning, for 3 to 4 minutes or until browned. Add garlic (2 garlic cloves, crushed). Stir to combine.

  • Step 3

    Whisk 50ml of cream (300ml pure cream) and plain flour (50g (1/3 cup) plain flour) together in a jug. Whisk in remaining cream. Push chicken mixture to one side of pan, tilting pan slightly so butter slides to opposite side. Whisk cream mixture into butter and once it starts to thicken, stir into the chicken mixture. Stir in the stock (150ml Massel Salt Reduced Chicken Style Liquid Stock) and bring to the boil. Reduce heat to low. Simmer for 5 minutes or until sauce has reduced slightly. Stir through cheese (1 cup 3-cheese blend) and season with pepper to taste. Remove from heat.

  • Step 4

    Carefully arrange potato gems (1/2 x 1kg bag frozen potato gems) on top, in a circular pattern. Bake for 25 to 30 minutes or until potato gems are crisp and golden. Set aside for 5 minutes. Serve.

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