Chicken, Bacon and Leek Pot Pie
"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!!!)"
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4
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
- Preheat oven to 180C.
- Chop the shallots and garlic.
- Heat olive oil in heavy base medium sized deep casserole on stove.
- Add shallots and garlic and fry gently til transparent.
- Chop bacon into small squares and fry.
- Discard green section of leeks 1 inch above white section.
- Clean leek stalks carefully.
- Chop leeks into disks and add to fry mixture.
- When leeks are soft, add sliced mushrooms.
- Fry til mushrooms are darker and soft.
- Add white wine and bring to boil.
- Simmer for 5 minutes.
- Add shredded bbq chicken pieces including skin pieces.
- Add chives and some salt and pepper.
- Add water and bring to simmer.
- Mix flour with a bit of water in a cup til it is a paste.
- 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.
- Add sour cream.
- Fit circle of puff pastry over casserole and puncture surface with fork.
- Bake in oven til pastry is golden.
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