Chicken and Bacon Pot Pies
Okay, we lied. Chicken, bacon AND potato are in fact the perfect combination. Nothing beats these three ingredients on a cold winter's night. Turn your leftover Chicken and Bacon Casserole into pies topped with a veggie-packed mash. This veggie mash is so good, and it makes a great side to this or any of our casseroles.
Recipe Tester Feedback: "We all really enjoyed the mash. I thought it was a clever topping and a great way to get the kids to eat veggies. If I am making a pie with mash topping in future, I will make this mash." -Christina
No: Gluten / Egg / Nuts
Preparation Time 10 minutes
Cooking Time 55 minutes
Can be frozen
- Chicken and Bacon Casserole - 1 batch
- Veggie mash:
- broccoli - 100g, cut into florets
- zucchini - 100g, roughly chopped
- sweet potato - 200g, peeled and diced
- potato - 300g, peeled and diced
- water - 800g, hot
- dried sage - 1/2 tsp
- dried thyme - 1 tsp
- ricotta cheese - 80g (make your own with the Ricotta Cheese recipe from The Make Your Own Subscriber Bonus Issue)
- butter - 1 tsp, melted, plus extra for greasing
- Place the broccoli (100g), zucchini (100g), sweet potato (200g) and potatoes (300g) into the steaming attachment lower dish. Pour water (800g) into bowl. Set the steaming attachment into place. Program 25 minutes / Steaming Temperature / Speed 2.
- While the vegetables are steaming, preheat oven to 180C. Lightly grease 4-6 individual ramekins. Spoon the leftover Chicken and Bacon Casserole into each ramekin, leaving room for the veggie mash topping.
- Drain the water from the bowl and move the vegetables from the steaming attachment to the mixer bowl.
- Add sage (1/2 tsp), thyme (1 tsp), ricotta cheese (80g), salt and pepper to the bowl. Mix Speed 5/ 10 seconds, or until smooth.
- Spoon mash over the casserole in each ramekin. Brush mash with a little melted butter (1 Tbsp total).
- Bake for 30 minutes or until casserole is heated through and mash is a slight golden colour.