Poached Chicken & Pancetta Pie with Spring Onion Colcannon Recipe

In a large pan, bring water to a boil and add the chicken breasts. Reduce heat to a simmer and cook for 15 minutes or until chicken is cooked through. Remove chicken from the pan and let it cool. Shred the chicken into small pieces.

In the same pan, cook the pancetta until crispy. Remove from pan and set aside. In the same pan, add the onion, garlic, carrot, and celery. Cook until vegetables are tender.

Add the shredded chicken back to the pan along with the chicken broth, peas, and thyme leaves. Season with salt and pepper. Simmer for 10 minutes.

Preheat the oven to 375°F (190°C). Roll out the puff pastry and line a pie dish with it. Fill the pie dish with the chicken mixture and top with the cooked pancetta. Place another puff pastry sheet on top and seal the edges. Cut a few slits on top to allow steam to escape.

In a separate pot, boil the potatoes until fork-tender. Drain and return to the pot. Mash the potatoes with the milk, butter, spring onions, salt, and pepper until smooth and creamy.

Bake the pie in the preheated oven for 30 minutes or until the pastry is golden brown and crispy.

Serve the poached chicken and pancetta pie with a generous portion of spring onion colcannon on the side.