- No products in the cart.
Leftover Chicken, Bacon & Leek Pie
11
Nov
| Prep Time | 10 minutes |
| Cooking Time | 15mins |
| Baking Tray |
Enamel Oblong Baking Dish 2.5L |
Ingredients
- 500g leftover chicken
- 4 rashers bacon, roughly chopped
- 75g butter
- 1 leek sliced thinly
- 2 cloves garlic finely chopped
- 2 tsp paprika
- 3 sprigs thyme leaves finely chopped
- 3 bay leaves
- 1 big handful chopped mushroom (about a cup)
- 1 big heaped spoon of creme fraiche or greek yoghurt
- 1 TBSP mustard
- 1 heaped spoon of flour
- 300ml bone broth
- 1 cup frozen peas (optional)
- 1 sheet butter puff pastry, semi-thawed
- 1 egg*
- Pinch of salt
Recipe created by boobtofood
Step 1
Preheat oven to 180C fan-forced
Step 2
Place a frying pan onto medium heat and add the bacon. Whilst the bacon is browning, thinly slice the leek and garlic. Stir the bacon occasionally until browned (around 4 minutes), then remove from the pan and set aside.
Step 3
Add the butter to the pan and allow to melt, then add the leek, garlic and paprika to the mix. Whilst the leek and garlic sweats down, finely chop the thyme leaves and mushrooms, then add to the mixture with the bay leaves.
Step 4
Stir occasionally until the leeks are soft (around 10 minutes), then stir through the creme fraiche and mustard. Add the flour and stir to combine, then add the bone broth, peas, leftover shredded chicken and bacon. Bring the mixture to a simmer for about 5 minutes.
Step 5
Transfer it to an ovenproof enamel pie or baking dish. Top the mixture with the puff pastry and ‘tuck in’ around the edges.
Step 6
Gently whisk an egg with a pinch of salt, and brush on top of the pastry. Pop the pie into the oven until browned - around 10-15 minutes.
Step 7
Serve with mashed potato or mashed root vegetables.
