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Chicken, Leek and Bacon Pot Pie

A no-fuss pie full of savoury delights, serve it up with a steaming bowl of buttery mashed potato.

Let’s prep

  • 30g butter
  • 1 tbsp vegetable oil
  • 2 leeks washed and sliced into rounds
  • 200g Hellers Danish middle eye bacon finely chopped
  • 2 fresh thyme
  • 200g crème fraiche
  • 200ml chicken stock
  • 1 tbsp cornflour + 2 tbsp cold water whisked together
  • 1 lemon (zested)
  • 1tbsp wholegrain mustard
  • 1 pack Santa Rosa shredded chicken
  • 2 puff pastry sheets + egg wash

Let’s cook

  1. Preheat oven to 200C and grease a 20cm round casserole dish.
  2. In a large fry pan, heat the butter and oil. Sauté the leeks for 10 mins. And then the bacon for 5 mins.
  3. Add the thyme, crème fraiche and chicken stock then simmer.
  4. Stir in the cornflour water until sauce thickens (about 5 mins).
  5. Add the lemon zest, mustard and chicken. Simmer for 5 mins. Then season to taste.
  6. Cut out the puff pastry into a circle slightly bigger than the pie dish. Then egg wash.
  7. Pour the pie mix into the dish and seal the pastry lid by crimping the edges.
  8. Bake for 20 mins or until the pastry is golden and flaky.

Let’s serve

Finish off with a big dollop of buttery mashed potato.

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  • Speech icon
    Anita |

    How much chicken stock do I use?


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    santarosa |

    Hi Anita, thanks for pointing this out to us, the correct amount of stock to use is 200ml and we've added that to the recipe now :-)


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