MEJ Masthead

Chicken and Bacon Pot Pies

Amanda Whitley

The nights are definitely getting cooler, and our family is slowly but surely moving away from the salad and into comfort food territory…and this year, I’m making a concerted effort to try and find heart, warming meals that are easy on the butt.

Enter these Chicken and Bacon Pot Pies. They’re packed full of flavour but not fat. The bacon really lifts the flavour of the somewhat bland chicken breast, and when topped with the creamy mash they only need some green veges to make a complete meal.

I served some peas for the girls and broccolini for us – either way, the pie is mighty yummy (dare you to resist drinking the sauce from the ramekin at the end!)

what you need

1 tablespoon olive oil
1 onion, chopped
1 clove garlic, chopped
4 rashers bacon, chopped
500g chicken breast fillets, trimmed and chopped into 5cm cubes
½ cup (125ml) white wine
½ cup (125ml) light cooking cream
sea salt and cracked black pepper
2 potatoes, peeled, boiled and mashed with a little butter and light cream

what to do

Preheat oven to 180°C (355°F). Heat the oil in a large non-stick frying pan over medium heat.

Add the onion, garlic and bacon and cook for 3–4 minutes. Add the chicken and cook for a further 3–5 minutes or until brown.

Add the white wine, cream, salt and pepper and cook for 1–2 minutes or until thickened slightly.

Spoon the mixture into 4 x 1¼ cup-capacity (310ml) ovenproof dishes and top with equal amounts of the mashed potatoes. Place the pies on a baking tray and cook for 20–25 minutes or until the potatoes are golden.

What’s your favourite healthy comfort food?


Amanda Whitley

Amanda Whitley is the founder and director of HerCanberra. In her 'spare time', she instructs zumba, loves to cook (and eat), and wrangles two gorgeous little girls. She's done everything from present the tv news to operate a stop and go sign and is passionate about connecting Canberra women. More about the Author

  • Sam

    Sounds yum!

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