Creamy chicken pot pies
- September 2012
- Serves 4
- Takes 20 minutes to make, 60-65 minutes to cook
Use leftover roast chicken to make this cheap and comforting pot pie recipe.
- 45.8g (19.1g saturated)
- 37.2g (3.4g sugars)
- 2 tbsp olive oil
- 130g smoked streaky bacon, finely sliced
- 1 large banana shallot, finely chopped
- 2 medium leeks, finely sliced
- 1 garlic clove, crushed
- 1 tbsp plain flour
- 200g shredded leftover roast chicken
- 150ml dry white wine
- 250ml chicken stock or leftover gravy
- 2-3 fresh thyme sprigs, leaves stripped
- 50-75ml double cream
- 2 tbsp chopped fresh flatleaf parsley
- 375g ready-rolled puff pastry
- 1 medium free-range egg, beaten
- Heat the oil in a large pan and fry the bacon for 5 minutes until starting to crisp. Remove with a slotted spoon. In the same pan, fry the shallot and leeks for 10 minutes until soft. Add the garlic and fry for 2 more minutes.
- Return the bacon to the pan, stir in the flour and cook for 1 minute, then add the leftover chicken, wine, stock and thyme. Season, then cover and simmer for 15 minutes. Allow to cool, then stir in the cream and parsley.
- Preheat the oven to 200°C/fan180°C/gas 6. Divide the pie mix among 4 x 250ml pie dishes, lay out the pastry and cut out 4 rounds (or whatever fits your pie dishes) that will comfortably sit over each pie dish, reserving the trimmings. Brush the edges of each pie dish with some beaten egg, then cover with the pastry rounds. Brush with more egg, make a little slit in the centre for steam to escape, then decorate with the trimmings. Bake for 35-40 minutes. Serve with mash and seasonal vegetables.
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