Chicken, leek, bacon and veggie pie. 🥧

The flavours in the pie are absolutely delicious and comfort at best. A MUST to try over the next cooler months.

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What you need

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500g breast chicken diced

3 rashers of bacon diced

1 leek washed thoroughly and sliced

1/2 onion diced

1 cup mushroom sliced

1 zucchini

1 carrot

1 cup peas

250ml cream

100mls water

2 tbsp flour (for thickening)

1 chicken bouillon

1 tsp dried tarragon

1 tsp Dijon mustard

Salt & pepper for seasoning

Puff pastry.

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In a pan. Add EVOO and chicken - seasoning with salt and pepper - brown off chicken in batches. Once slightly browned, remove from pan and set aside.

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In the same pan. Add a little EVOO and cook off bacon, leek & onion.

Once onion is softened. Add you carrot and cook for a further 2 mins.

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Next add your mushrooms and zucchini and cook for another 2 mins.

Return chicken to pan.

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Stir through cream, chicken bouillon l, tarragon, Dijon mustard and season with salt and pepper.

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Next add flour to water and make a slurry. Add to pan, and cook for at-least - further 5 mins on a low heat - and add your peas.

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Allow to cool.

Preheat oven to 180°/ 200°c

For a pot pie - pour chicken mixture into an oven proof dish - add your pastry - egg wash and bake for 25 mins or until pastry is golden brown.

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For a regular pie - lay your sheets of pastry in pie dish. And ensure the pastry comes up to the sides of the dish. Fill with cooled mixture and top another layer of pastry on top, making sure top and bottom pastry is pressed into each other / egg wash your pastry - bake for 45 mins or until the base has been cooked through.

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