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Dairy Free Chicken Potato Topped Pie
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5 from 3 votes

Potato Topped Chicken and Bacon Pie

This Potato Topped Chicken And Bacon Pie is the ultimate comfort food. Creamy, savoury, and topped with crispy mashed potato, this hearty dish is a family favourite. Best of all it’s dairy free and can be easily adapted to be gluten-free too!
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: British
Servings: 6 Servings
Calories: 363kcal

Ingredients

  • 4 x chicken breasts
  • 3 Rashers smoked bacon
  • 1 Small onion diced into small squares
  • 2 Cloves garlic crushed
  • 100 Grams (3.5 oz) carrots sliced and quartered
  • 100 Grams (3.5 oz) mushrooms sliced
  • 1 Kg (2.2 lb) Potatoes Preferably Yukon Gold or Russet
  • 50 Grams (1.7 oz) Dairy free spread e.g Flora Plant Butter
  • 50 Grams (1.7 oz) plain flour can be substituted for gluten free flour
  • 500 ml ( 2 cups) chicken stock pot e.g Knorr chicken stock pot
  • 2 teaspoon dried thyme
  • 1 teaspoon wholegrain mustard can be omitted
  • 1 tablespoon olive oil
  • 1 Splash Dairy free milk optional
  • Black pepper to season

Instructions

  • Pre-heat your oven to 180 degrees / gas mark 4.
  • Chop the chicken breasts into chunks. Heat the olive oil in a frying pan and fry the chicken on a medium heat for 5 minutes until lightly browned. Remove from the pan and set aside.
  • Whilst the chicken is browning, peel and chop the potatoes into chunks. Boil the potatoes in a saucepan of boiling water for 15-20 minutes until soft. Once cooked, drain and mash them. You can add a splash of dairy free milk to make them a little creamier.
  • Next, chop and prepare your onion, garlic, carrots and mushrooms.
  • Chop the bacon into small squares and add to the same pan the chicken was in. Fry for 3-4 minutes until nice and crispy. Once crisp, turn down the heat and and add the garlic, onion, carrots and mushrooms. Fry all together for 2-3 minutes until soft.
  • In a separate pan, melt the butter. Once melted, add the flour and whisk together. Slowly add the stock, whisking all the time until the sauce has thickened. Add the mustard and dried thyme, then stir well.
  • Put the chicken back into the frying pan with the bacon mixture, add the sauce and mix together.
  • Transfer mixture into a casserole dish then top with the mash. Score the mash in a circle pattern with a fork.
  • Bake in the oven for 45 minutes until crispy.

Notes

Tips & Tricks
Disguise The Veg: If you have picky eaters, it's really easy to hide the mushrooms in this pie. Simply chop them as finely as possible and they won’t even know they are there.
Mix Up The Veggies: Don't hesitate to get creative with the vegetables. Aside from carrots, onions, and mushrooms, you can add peas, sweetcorn, or any other favourites.
Choose the Right Potatoes: Use starchy potatoes like Russet or Yukon Gold for your mashed potato topping, as they will give you a smoother and creamier texture.
Fork The Mash: Once you have topped the pie with the mash, use a fork to make lines in the potato. This creates texture and will give you those delicious, crispy bits of mashed potato.
Freeze for Later: This dish freezes well. If you're making a larger batch, freeze individual portions for quick and convenient future meals.
Enjoy Leftovers: This pie often tastes even better the next day as the flavours have had time to meld together. It's a great make-ahead dish.

Nutrition

Calories: 363kcal | Carbohydrates: 42g | Protein: 23g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 51mg | Sodium: 299mg | Potassium: 1214mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3145IU | Vitamin C: 37mg | Calcium: 45mg | Iron: 3mg