Chicken & Bacon Pie

• portions: 4
• temps actif: 1 hour
• temps total: 1.5 hour

Ingrédients

• 750g Boneless, Skinless Chicken Thighs

• 2 carrots

• 1 stick of celery or 2 leeks

• 1 Brown Onion

• Smoked Bacon

• 1 Pint Whole Milk

• Bunch of Tarragon or Dried tarragon

• 1 chicken stock cube

• Block Puff Pastry

• Plain Flour

• 1 Egg (or spare milk to brush the pastry)

Instructions

1. Preheat oven to 180°C/356°F.

2. Dice up your chicken thighs into chunks. Brown them off in a large pan with some olive oil. Remove the chicken from the pan and set aside.

3. Finely slice your carrots and celebrate (or any other veg you’re adding e.g. leeks), bacon and onions.

4. Add bacon to the chicken pan, and fry until crispy. Deglaze the pan with a splash of water, and then add the leeks and onion.

5. Fry until soft, adding a splash of water if the vegetables start catching on the pan.

6. Once soft, re-add the chicken. Stir it in, and then add a large handful of chopped tarragon. Stir, and then add 2 heaped tablespoons of flour.

7. Mix it in, making sure the flour is absorbed by the mixture, and then pour in a pint of milk and your crumbled stock cube, splash by splash. Keep stirring until you have a thick pie filling. Season generously with pepper, and then remove the pan from the heat.

8. Take a pie dish. Fill it with the filling. Then lay your puff pastry on top. Trim the sides, and brush the pastry with egg yolk wash or a little bit of milk. Add a sprinkle of salt, and then place in the oven for 30 minutes, or until the pastry is puffed up and golden.

Notes

Can you whatever veg not just those in the ingredients