Easy Chicken Pot Pie
Ingredients
- 4 rashers bacon
- 2 leeks
- 600g chicken thighs
- Salt and pepper
- Thyme
- 2 tbsp flour
- 500ml chicken stock
- 3 heaped tbsp creme fraiche
- 1 tsp horseradish sauce
- 2 tsp English mustard
- Frozen peas (1 mug)
- Parsley (handful)
- 1 puff pastry sheet
- 1 egg
Preparation
Add a couple of tablespoons of oil to a deep non-stick frying pan and add the bacon. Fry for two minutes and add the leeks, fry for 10 to 12 minutes. Once done, transfer to a bowl and set aside.
Add some more oil to the cooking pan and add the chicken. Sauté for 12 to 15 minutes until it is just cooked.
Preheat the oven to 200 degrees with the shelf in the middle. Add the leeks and bacon back and season to taste, add the thyme or tarragon, and stir well.
Add the flour and stir in for two minutes. Gradually add the hot stock to create a thick sauce. Bring to a boil, add the peas, and simmer for 5 minutes. Take off the heat, add the parsley, and stir in the creme fraiche.
Transfer the mixture to a pie dish. Add the pastry to the top following the packet instructions and brush with an egg wash. Make a slit in the pastry.
Bake in the oven for half an hour. Remove and serve with chunky chips, mash, buttery green vegetables, or baked beans.