Chicken, Bacon and Leek Pot Pie |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a hearty, tasty chicken, bacon, leek and mushroom pot pie. Perfect to warm up in winter and very easy to make! I invented this recipe after having a pure hankering for pies whilst living in France (they don't eat pies here!!!) Ingredients:
1 bbq chicken, flesh shredded |
1 metric cup sliced button mushroom |
2 small leeks |
2 shallots |
1 large clove garlic |
1/2 metric cup white wine |
1/2 metric cup sour cream |
4 large slice bacon |
1 teaspoon dried chives |
1 tablespoon olive oil |
1 sheet puff pastry |
1 metric cup water |
1 tablespoon flour |
Directions:
1. Preheat oven to 180C.
2. Chop the shallots and garlic.
3. Heat olive oil in heavy base medium sized deep casserole on stove.
4. Add shallots and garlic and fry gently til transparent.
5. Chop bacon into small squares and fry.
6. Discard green section of leeks 1 inch above white section.
7. Clean leek stalks carefully.
8. Chop leeks into disks and add to fry mixture.
9. When leeks are soft, add sliced mushrooms.
10. Fry til mushrooms are darker and soft.
11. Add white wine and bring to boil.
12. Simmer for 5 minutes.
13. Add shredded bbq chicken pieces including skin pieces.
14. Add chives and some salt and pepper.
15. Add water and bring to simmer.
16. Mix flour with a bit of water in a cup til it is a paste.
17. Add flour/water paste slowly, simmering mixture, until desired thickness is achieved. (think about the inside of a pie, and make it a little runnier than that). Add more water if necessary.
18. Add sour cream.
19. Fit circle of puff pastry over casserole and puncture surface with fork.
20. Bake in oven til pastry is golden.
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