Chicken Pot Pie
Ingredients
- 4 rashers bacon, cut into small pieces
- 2 leeks, sliced
- 600g chicken thighs, cut into bitesize pieces
- salt and pepper
- thyme (dried or fresh)
- 2 tbsp flour
- 500ml hot chicken stock
- 3 heaped tbsp creme fraiche
- 1 tsps horseradish sauce
- 2 tsps english mustard
- 1 mug full of frozen peas
- handful of chopped up parsley
- 1 @jus_rol puff pastry sheet
- 1 egg for egg wash
Preparation
Add a couple of tbsp of oil to a deep non-stick frying pan and add the bacon
Fry for two mins and add the leeks, fry for 10-12 minutes
Once done transfer to a bowl and leave aside
Add some more oil to the cooking pan and add the chicken to it and sauté for 12-15 mins until it’s just cooked (i break up one of the biggest pieces to check)
At this point preheat the oven at 200 with the shelf you’re going to use in the middle - add the leeks and bacon back and season to taste, and add the thyme or tarragon would go well really with this
Stir well
Add the flour and stir in for a two minutes and little by little add the hot stock you are creating a thick sauce
Once done bring to the boil, add the peas and simmer for 5 mins
Take off the heat, add the parsley and stir in the creme fraiche
Transfer to a pie dish and add the pastry to the top following the packet instructions and brush with an egg wash (i used two 16cm falcon enamel dishes and cut the pastry sheet in half)
Make a slit in the pastry so it doesn’t explode
Pop in the oven for half an hour, take out and serve with chunky chips/mash/buttery green veg/baked beans