Chicken pot pies


Chicken, leek and bacon…can’t go past that combo. Think it couldn’t get any better? Top it with a disc of puff pastry and it will!

The pie mixture needs to be cooled before cooking it as a pie. It can be made the day before and stored in the fridge overnight.

When I made these the other day I used homegrown leeks, parsley and lemon juice from our own lemon tree!

Straight from the veggie patch

Straight from the veggie patch

Makes 6

Ingredients
40g butter
1 tbsp olive oil
3 leeks, pale part one, finely sliced
4 bacon rashers
1kg chicken thighs
1 tbsp plain flour
pinch of nutmeg
200ml chicken stock
200ml sour cream or crème fraiche
2 tbsp parsley, finely chopped
2 tbsp lemon juice
2 sheets puff pastry
1 egg, beaten

Method
Melt butter and oil in a pan over medium heat. Add leek and bacon and cook until leek is softened, about 8 minutes. Add chicken and cook until slightly browned to seal. Stir in flour and nutmeg and cook for a further 2 minutes.

Add chicken stock and bring to a simmer. Simmer for about 15 minutes, or until chicken is cooked through. Allow to cool. Once cook remove the chicken and shred, not too fine though, it’s nice to have some decent sized pieces in your pie. Add the chicken back to the pot and stir through sour cream, parsley & lemon juice. Allow to cool completely.

Preheat oven to 200°C.

To assemble pies, fill ramekins to no more than 1cm from the top. Cut the puff pastry into rounds 1cm bigger in diameter than the ramekins. Push the pastry into the lip of the ramekin. (If you’re keen, there’ll be left over pastry for decorations).Brush the pastry with egg and bake for 20 minutes or until the pies are golden.

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Serve with mash & peas and enjoy al fresco!

Want a different pie? Try Beef & Guinness pies!

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