
Everyone loves a good pie well I tell you this recipe is sure to keep your loved ones happy. Succulent juicy chicken with a delicious creamy sauce with hints of wine and almond followed by crunchy melt in your mouth pastry, you can’t beat this!
Chicken, Bacon and Leek Pot Pie
Ingredients:
350 grams boneless chicken thigh, 3cm dice
3 rashers streaky bacon, 3 cm dice
1 tbsp. fresh thyme
3 cloves garlic, rough chop
1 1/2 tbsp. oil
1 cup leek, sliced
1 cup spinach, sliced
1/2 cup white wine
1 stock cube + 1/2 cup water
150 grams sour cream
2 tbsp. sliced almonds
salt and pepper
2x buttery pastry recipe
dusting flour
1 egg, beaten
2x tin foil pie tins*
Method:
- In bowl combine chicken, garlic, 1 tbsp. oil, salt and pepper. Stir and coat chicken evenly with oil.
- Heat a heavy based fry-pan to a medium heat, add remaining oil and fry bacon until browned, remove and set aside.
- Brown chicken on both sides in the pan where the bacon was cooked, once brown remove from pan.
- Add leek to the fry-pan cook for 1-2 minutes and then crumble in stock cube, followed by wine.
- Stir to remove all the goodies stuck to the bottom of the pan.
- Turn off the heat and stir through sour cream followed by chicken and bacon then spinach and almonds, set aside and allow to cool.
- Pre-heat oven to 220 degrees.
- Split pastry into to equal parts, dust bench and roll out. Cut two bases and two lids by placing pie tin on pastry. *as seen below
- Once cut out I give them another roll just to stretch the pastry to create an edge to seal the pie.
- Line pie tins with base pastry.
- And water to cooled chicken mix and stir well, fill pie cases evenly.
- Egg wash around the rim and seal with pastry lid, with a fork press around the edge of the pie to seal pastry together and roll over with rolling-pin to remove excess pastry.
- Poke two vent holes with a fork in the lid of the pie, generously egg wash and sprinkle with almonds and bake for 20- 25 minutes until golden brown.
- Let pie rest for 5 minutes before slicing. The extra pie could also be frozen and knock into the oven to re-heat for a speedy mid-week meal.
Makes: 2 medium size pies.
*Tin foil pie tins picked up from $2 shop, 6 for $2. These are so easy no mess no clean up, throw away after you eat. Perfect if you are making this to take to someone’s house.































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