Ingredients

1 drizzle

Olive oil

Directions

1. Bring a medium saucepan of salted water to the boil. Peel the potato and cut into 2cm chunks. Thinly slice the brown onion. Thinly slice the carrot (unpeeled) into half-moons. Finely chop or grate the celery. Finely chop the garlic (or use a garlic press). Pick the thyme leaves. Roughly chop the parsley leaves. Cut the chicken thigh into 2cm chunks.
2. Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk and the salt to the saucepan with the potato. Mash with a potato masher or fork until smooth.
3. While the potato is cooking, heat a large frying pan over a high heat with a drizzle of olive oil. When the oil hot, add the diced bacon and chicken and cook, stirring occasionally, until browned, 4-5 minutes. Add the carrot, onion and celery. Cook, stirring, until softened, 5-6 minutes. Add the garlic and thyme and cook until fragrant, 1 minute.
4. Reduce the heat to low, then add the pure cream and chicken stock. Cook, stirring, until thickened, 1-2 minutes. Stir through the parsley (reserve some for garnish) and season to taste with salt and pepper. Preheat the grill to high.
5. Transfer the chicken and bacon mixture to a medium baking dish and top with the mashed potato. Run a fork over the mash to create an uneven surface, then grill until browned, 5-10 minutes.
6. Divide the chicken and bacon pie between plates and garnish with the reserved parsley.