Chicken Leek & Smoked Bacon Pie
Warm up with this delicious chicken, leek and smoked bacon in a creamy sauce and topped with mash potato
Swap out some of the water for white wine to give a richer sauce. This pie would keep in the fridge for 2-3 days before baking - Just ensure that when re-heating, the core temperature reaches 75 degrees or higher. Add some egg yolks to the mash for a deeper golden colour.
Cooking Method
- Heat up a large deep sided frying pan, then brown the smoked bacon lardons
- Add the chicken and colour on all sides
- Add the onions and diced carrot and soften
- Mix the Pureety Chicken Casserole Seasoning with the cream, dijon mustard and water, then add to the pan
- Bring to a simmer and cook for 10-15 mins or until chicken is cooked through and carrots are al dente
- Mix through the chopped chives (save some for garnish)
- Add to pie dish and leave to cool slightly
- Top with mash potato and bake or grill until golden brown. Finish with the remaining chopped chives
Ingredients
- 450g Chicken Breast , Trimmed and diced
- 150g White Onion , Diced 1cm
- 250g Leeks , Sliced (finely)
- 200g Smoked Bacon Lardons
- 150g Carrot , Diced
- 15g Chives , Sliced (finely)
- 2tspn Dijon Mustard
- 1kg Mash Potato
- 200ml Double Cream
- 250ml Water
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