Chicken Bacon and Leek Pot Pie

2014-05-02 21.05.38

Good old classic comfort food! Can’t beat it! So when the end of the week comes and you need something to top you up ready for the weekend this ticks the boxes.

This feeds 4 people or 2 of us as we always seem to make recipes for four and eat them just the two of us!

2 boneless, skinless chicken breasts
300 g streaky bacon
1 cleaned thinly sliced leek (I used the food processor)
3 medium carrots
1/2 c frozen peas
400 ml chicken stock
1/2 c plain flour
2 T whole grain mustard
75g butter
salt, pepper, rosemary and thyme to taste
storebought puff pastry…I know, gasp, storebought, eek…trust me on a Friday night when you fancy comfort food…the last thing you’d want to do is piss about making puff pastry!

Preheat the oven to 180c.

Melt about 25g of the butter over low heat and then saute the leeks until soft and starting to caramelise. Pop them into a casserole dish to await the rest of the goodies!

Cube the chicken and cut the bacon into chunks about 1″ square and then cook them together in a fry pan until browned, now pop those into the casserole dish.

Cut the carrots into slices and parboil until slightly tender and pop into the casserole dish as well.

Pop in the frozen peas.

Grab a medium saucepan and pour the chicken stock in and add the flour and whisk together over a medium heat until slightly thickened. Whisk in the mustard, herbs and spices and then the last 50g butter. When it’s all combined and looking lush, taste and make sure it’s seasoned properly then pour over the mix in the casserole dish and mix to make sure it’s all covered.

Cover with tin foil and bake for about 25 minutes then take out and bang the oven up to 210c. Pop the puff pastry over the top, egg wash and pop back in the oven for about 20 minutes or until golden and puffy.

Now serve with whatever floats your boat…we had chips!