Easy and tasty! You can whip this up in no time… .
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Ingredients…
- 1 home made puff pastry recipe or shop brought alternative knob of butter
- 2tbsp olive oil
- 3 bacon rashers roughly chopped
- 2 leeks washed and finely sliced
- 2 garlic cloves crushed
- 2tbsp plain flour
- 200ml milk
- 250ml chicken stock
- 100ml single cream
- 1/2 tsp mustard
- 500g cooked chicken
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Method…
For the filling…
- Add your butter and oil to a lidded sauce pan…
- Add bacon and fry for a couple of minutes until starting to brown…
- Add your leeks for 2 minutes until starting to soften and then add your garlic and cook for another 2 minutes…
- Stir in your flour a spoonful at a time…
- Add milk and stock gradually…
- Keep stirring as you add your milk and stock while sauce slowly starts to thicken…
- Stir in the cream, mustard and then add your cooked chicken and stir through…
- Season to perfection…
- Put your filling into a 9inch/23cm pie dish…
For the pastry…
- Preheat the oven to 200C/180C Fan/Gas 6…
- Roll your pastry out to about 5mm/¼in thick, rolling and turning the pastry as you slowly roll it into shape. Roll out big enough to cover a 9inch/23cm pie dish..
- Egg wash the side of the pie dish and place the pastry over the dish. Cut around the edges of the dish and press the edges to seal…
- Puncture a hole in the centre and decorate as desired…
- Bake in the centre of the oven for 45-50 mins or until golden and bubbly…
