This pie is fairly quick and very simple, and have I mentioned yet that it's really tasty? It's really tasty. The photos really don't do this justice! I cheated and used ready-to-roll pastry, but you guys already know that pastry is my baking weakness, right!? One day I will have a go at making my own puff pastry, and you'll be the first to know when I do, but for now, ready-to-roll works perfectly.
1 large chicken breast
2 rashers of bacon
half a leek
1 tbsp vegetable oil
3 tsps cornflour
150ml chicken stock
Pinch of black pepper
1/2 packet of ready to roll puff pastry
Prep time: 15 minutes
Cook time: 30 minutes
- Pre-heat the oven to gas mark 5 (approx 190 degrees) and take your pastry out of the fridge.
- Chop the chicken and bacon into chunks, and finely slice the leek.
- Heat the vegetable oil in a frying pan and stir fry the chicken until slightly golden, add the bacon and leek to the frying pan, stirring until the bacon is cooked and the leek has softened. Add the cornflour to the pan and stir well to coat all of the pieces. Slowly stir in the chicken stock, then allow the mixture to simmer for 5 minute until it reduces and thickens. Season with the pepper then pour this into a pie dish.
- Roll out the pastry to around 6mm thick, then lay this over the top of the pie filling, tucking in the edges to seal. Cut two slits in the top to allow the steam to escape, then brush with a little milk.
- Bake for 30 minutes, until golden brown and crispy on top. All the pie to cool for a few minutes before serving (I had mine with mash, roast carrots and parsnips, and minted green beans. It was gooood!)