Create a complete family meal in one pot with this easy chicken, pea and mashed potato dinner.
– 1 tbsp extra virgin olive oil
– 800g chicken thigh fillets, trimmed, cut into 3cm pieces
– 2 spring onions, thickly sliced
– 4 middle bacon rashers, trimmed, chopped
– 2 garlic cloves, crushed
– 3 tsp fresh thyme leaves
– 1 1/2 tbsp plain flour
– 1 1/4 cups salt-reduced chicken stock
– 1/2 cup frozen peas
– 1/2 cup thickened cream
– 2 x 350g tubs Coles Crème Royale mashed potato
– 30g butter, melted
– Salad leaves, to serve
6 Method / Steps
Heat oil in a 22cm round (base) flameproof frying pan over medium-high heat. Cook chicken, stirring occasionally, for 5 minutes or until browned all over. Transfer to a bowl.
Add a white section of onion and bacon to the same pan. Cook, stirring occasionally, for 4 minutes or until bacon is browned. Add garlic and thyme. Cook for 30 seconds or until fragrant. Sprinkle over the flour. Stir to combine. Gradually add stock, stirring constantly, until mixture bubbles and thickens.
Reduce heat to medium-low. Return chicken to pan. Cook, stirring occasionally, for 10 minutes or until chicken is cooked through. Add peas and remaining onion. Cook for 2 minutes or until peas is just tender. Stir in cream.
Meanwhile, heat mashed potato according to packet instructions.
Preheat grill to high.
Place the mashed potato in a large piping bag fitted with a 1.8cm fluted nozzle. Pipe rosettes of potato onto the chicken mixture. Gently brush the potato with butter. Place under the grill. Grill for 2 to 3 minutes or until the potato is golden. Serve pie with salad leaves.
Source – tastecom