Chicken Bacon & Leek Pie

Serves: 4

Time: 40 - 50 mins

Ingredients

• 1 tbs olive oil 

• 3 rashes bacon roughly chopped 

• 4 chicken breasts small diced 

• 2 leeks finely sliced 

• 2 tsp thyme 

• 1 chicken stock cube 

• 650ml boiling water 

• 2 tbs mustard 

• 2 tbs creme fraiche 

• 2 tsp cornflour mixed to paste with water 

Method

For the potato topping: 

1. Par boil the potatoes in a pan of boiling water for 5-8 minutes until tender then drain. 

2. Return to the pan, lightly crush the potatoes 

3. Season with salt and pepper, add a nob of butter and give it a toss together

4. Set aside 

For the filling:

1. Heat the oil in a large frying pan, fry the bacon for 1 minute 

2. Add the chicken and thyme, season with salt and black pepper, Cook for 3-5 minutes until the chicken begins to turn golden 

3. Add the leeks, cook for another 5-8 minutes until they become soft and tender 

4. Crumble in the stock cube, add the water and mustard give everything a stir

5. Cover loosely with a lid and simmer for 10 minutes

6. Reduce the heat, mix in the creme fraiche followed by the cornflour paste and stir until the sauce thickens 

7. Transfer the mixture to an oven proof dish 

8. Cover with and even layer of the potato topping  

9. Bake for 20-30 minutes until golden and bubbly around the edges 

10. Serve with peas or choice of veg 

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