Easy Chicken, Leek & Bacon Pie
Ingredients
- 1 medium onion finely chopped
- 100g smokey bacon lardons
- 3 medium cloves garlic finely chopped
- 600g boneless skinless chicken thighs cut into bite size pieces
- 3 level tbsp plain flour
- 250g creme fraiche
- 350ml chicken stock
- one pack ready to roll puff pastry
Preparation
Melt the butter in a pan on a medium high heat
Stir in the onion and sweat off until turning translucent
Stir in the bacon and continue to cook on the butter until the edges of the onion start to turn a little golden brown
Add the garlic and sauté for a couple of mins before adding the leeks
Cook the leeks for 6 or 7 mins until they’ve softened and then add the chicken
Seal off the chicken for five mins, stirring regularly, then add the plain flour and stir fry for a couple of mins
Now stir in the crème fraîche, and then the stock and bring up to a simmer for approx 12 mins, stirring every few mins until the sauce has thickened up
Season to taste and decant into your pie dish to cool
Once the filling has cooled unroll and rest the pastry over the pie dish, gently press the edges down and brush with the beaten egg
Bake in fan oven 220 celsius for 25 mins or until the pastry is golden and has risen