This chicken recipe is made by using a batch of the pre-prepared, frozen Creamy chicken recipe.
Ingredients
- 6 rashers streaky bacon
- 1 quantity pre-prepared defrosted Creamy chicken
- 4 tbsp crème fraîche
- A good handful frozen peas
- 375g pack ready-rolled puff pastry
- A little beaten egg or milk
Method
- 1. Chop the bacon and dry-fry in a hot pan, until golden and crisp. Drain and set aside.
- 2. Tip the creamy chicken mixture into a bowl and stir in crème fraîche, frozen peas (no need to defrost) and the bacon. Spoon into 4 x 300ml dishes or a 1-litre ovenproof dish.
- 3. Unroll the puff pastry and cut to fit the dish/es, (you can use the trimmings, if you have any, to line the inner edge of the dish/es). Brush with a little beaten egg or milk and bake at 200°C/fan180°C/gas 6 for 25 minutes.
- 4. Serve with vegetables.
Nutritional info
Per serving: 797kcals, 54.6g fat (25.2g saturated),
36.3g protein, 41.8g carbs, 2.8g sugar, 2.5g salt
Chef's tip
This chicken recipe is made by using a batch of the pre-prepared, frozen Creamy chicken recipe.