Chicken Bacon and Leek Pot Pie/Casserole |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Great comfort food! This is a delicious filling for a pot pie or served as a casserole, the flavours of the bacon and leek especially gives this chicken dish a lovely flavour and the herbs finish it off beautifully. Easy to prepare and can be frozen Ingredients:
1 kg chicken thigh, boneless and large dice |
100 g bacon, smoky, big dice |
1 onion, small, diced |
1 celery rib, diced |
150 g canned mushrooms, thick sliced |
1/2 cup plain flour |
1 1/2 tablespoons oil |
1 leek, chopped, white only |
1/2 cup white wine, not too dry |
2 -3 cups chicken stock |
1 teaspoon salt |
2 -3 teaspoons lemon pepper |
2 teaspoons lemon juice |
1/2 teaspoon pepper, black, course |
2 teaspoons mixed italian herbs, the kind that has chili and garlic in it |
2 tablespoons italian parsley, chopped |
cayenne pepper, a couple of shakes (optional) |
cornflour, to mix |
Directions:
1. Cut chicken into large chunks and dust sparingly with the flour. divide in half and brown in skillet, remove and place to one side.
2. Add the onion, leek celery, mushrooms and bacon to the pan stirring for a few minutes. then add the wine, chicken stock, (enough to just cover the ingredients) herbs and seasoning and simmer for 3-4 minutes.
3. Return the Chicken and add the parsley and lemon juice and either simmer for 35 - 40 minutes or cook in a microwave on simmer for 20 minutes. Thicken with some cornflour mixed with a small amount of water if necessary.
4. You can either put a pastry lid on this and serve it as a pot pie or serve with vegetables as a casserole.
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