There are few meals we love more than that humble chicken pie. For this recipe you sauté chicken and bacon with onions, carrots, celery and spinach then cover with creamy mash and bake until golden… A winner any night of the week.

30 Minutes. Free Range. Gluten Free. Sugar Free.

Serves 2.

400g Australian free range chicken thigh
75g Australian free range premium streaky bacon
1 brown onion
500g dirty potatoes
1 large carrot
2 sticks celery
1 small natural chicken stock cubes
35g baby spinach

Preheat oven & make stock
Fill kettle with water and boil. Preheat oven to fan bake on 200ºC. Dissolve stock cube in 250ml of the boiled water from kettle. 

Prepare mash
Fill a large pot 3/4 full with salted water. Cover and bring to the boil. Peel potatoes, rinse and cut into 2cm cubes. Once the water is boiling, add potatoes and cook uncovered for 15 minutes. Drain well, season with salt and pepper, add milk and butter to your own taste (not provided). Mash until smooth.

Prepare & cook filling
While the potatoes are cooking, dice the onion, carrots and celery.  Cut the chicken into 2cm chunks. Finely slice the bacon. Heat a large frying pan to a medium to high heat with a drizzle of oil. Add the bacon, carrot, celery and onion. Sauté for 3-4 minutes until bacon is crispy.  Add the chicken and brown for 2-3 minutes. Pour 100ml stock over and mix well to combine. Season with salt and pepper.  Reduce to a simmer and allow the liquid to thicken to a gravy for approximately 3-4 minutes. Stir baby spinach through and remove from heat.

Make pies
Use what you have available… Two ramekins, ovenproof bowls or a loaf tin. For each pie fill with the chicken and veg, then top with the mash and drizzle 
with olive oil. Run fork lightly over potato top to make lined pattern to help get a crisp & golden texture on top. Place in the oven for approx. 20 minutes until golden on top.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

June 23, 2016 by Timothy Ryder
previous / next
Liquid error: Could not find asset snippets/sloyalty-statusbar.liquid