318369-1-eng-GB_4032

Chicken and leek pot pies

  • for 2 people
  • Ready in 15 minutes
These fabulous pies would work equally well with puff pastry tops.

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INGREDIENTS

2 ready-roasted chicken breasts
1 tbsp olive oil
110g baby leeks
70g pack smoked bacon lardons
170g mustard and tarragon cooking sauce or 170g of your favourite creamy sauce
100ml double cream
450g pack ready-made mashed potato with cheese

METHOD

1. Preheat the grill to high. Remove the skin from 2 ready-roasted chicken breasts, and thickly slice the meat.

2. In a sauté pan, heat 1 tbsp olive oil and a knob of butter, then fry 110g baby leeks, thickly sliced, and 70g pack smoked bacon lardons for 3 minutes.

3. Add the chicken and cook for 2 minutes more. Pour 170g mustard and tarragon cooking sauce or 170g of your favourite creamy sauce, 100ml double cream and a splash of water into the pan. Bubble until warmed through, check the seasoning, then spoon between 2 x 500ml pie dishes.

4. Meanwhile, cook a 450g pack ready-made mashed potato with cheese in the microwave according to pack instructions. Spoon the mash over the pies and pop them under the grill for 3 minutes to brown.

From January 2009

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