Chicken and Bacon Pie

Chicken and Bacon Pie

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This recipe really is easy as pie. A tasty mix of fried diced chicken, mushrooms and bacon, everything goes into the oven coated in smooth Knorr Mushroom Soup and topped with an irresistible cheesy-mash-come-pie-crust.

  • Recipe serves4
  • Preparation Time10 min
  • Cooking Time25 min

Ingredients

  • 1 sachet of Knorr Mushroom Soup
  • 400g chicken breast, diced
  • 2 unsmoked back bacon rashers, diced
  • 250g mushrooms, quartered
  • 4 scallions, diced
  • 140ml semi skimmed milk
  • 430ml water
  • 450g potatoes, peeled and cubed
  • small knob of butter
  • 30g cheddar cheese, grated
  • 2 tablespoons semi skimmed milk
  • 1 large tomato, sliced

Method

  • Heat the olive oil in a pan and gently fry the diced chicken for 3 minutes before adding the diced back bacon and mushrooms, and continue cooking for a further 5 minutes.
  • Meanwhile make the Knorr Mushroom Soup by emptying the contents of the sachet into a saucepan. Gradually add 140ml of cold milk and 430ml of cold water stirring constantly.
  • Bring to the boil, reduce the heat, partially cover and simmer for 5 minutes stirring occasionally.
  • Add the soup to the chicken, bacon and mushroom mix and scatter in the chopped scallions and simmer for a few minutes. Transfer to an oven proof pie dish.
  • In a separate pan boil the potatoes until tender. Drain and mash them with the butter, milk and cheese. Season to taste.
  • Spoon the potato mixture onto the pie filling and arrange the sliced tomato on top. Bake in a pre-heated oven at 200°C / 400°F/Gas mark 6 for 20 minutes until golden, arrange the sliced tomato on top 5 minutes before the end.
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