CREAMY CHICKEN AND MUSHROOM PIE
Prep time 10 mins Cooking time 40 mins Serves 4-6 3 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, chopped 250g beef bacon, roughly chopped 500g chicken breasts, cubed 250g mushrooms, roughly chopped 2 tbsp chopped fresh thyme 250ml cream 4 medium-sized potatoes, peeled, very thinly sliced 3 tbsp butter, melted Preheat the oven to 200ºC. Heat the olive oil in mediumsized saucepan and add onion and garlic. Fry for 3 minutes, or until they begin to brown. Add the beef bacon and fry for another 5 minutes. Add the chicken, mushrooms and thyme and fry for 5 minutes. Pour the cream over and simmer for 5 minutes or until a creamy sauce starts to develop. Season to taste. Pour the mixture into an ovenproof dish. Pack the potato slices on top and drizzle melted butter over. Bake for 15-20 minutes until the potatoes are golden brown and cooked. Serve warm.