Chicken, Leek & Bacon Pie!

• servings: 6 servings
• active time: 30 minutes
• total time: 55 minutes

Ingredients

2 sheets puff pastry

200 g bacon lardons

2 medium leeks (sliced)

600 g chicken breast (cut into chunks)

1 tsp dried thyme

5 bay leaves

200 ml chicken stock

150 ml double cream

1 tbsp cornflour

salt & pepper

milk to glaze

Directions

Preheat the oven to 200ºc/180ºc fan and grab a 35x23cm dish

Line the base of the dish with one of the sheets of puff pastry (you may have to roll it out slightly to make it a smidge thinner)

Line the pastry with some parchment paper, and fill with baking beans to cover the base

Bake in the oven for 15 minutes, and then remove and take out the baking beans and parchment paper

While you are baking the pastry, fry the bacon lardons in a large frying pan until they turn crispy, and then remove from the pan

Add the leeks to the frying pan and fry until they have started to soften, and then add the chicken chunks and fry for a few minutes

Return the bacon lardons to the frying pan, and add the dried thyme, bay leaves, chicken stock, double cream and cornflour dissolved in 2tbsp cold water

Stir together and bring the mixture to a rolling boil, until the sauce thickens

Season with salt and pepper, and then pour into the dish onto the pastry base

Top the pie with the second piece of pastry, and seal the edges with your thumbs or a fork. Cut a small cross into the middle to allow air to escape

Brush the pastry with milk (and decorate with extra pieces of pastry if you fancy)

Bake the pie in the oven for 25 minutes, until golden brown

Serve immediately with salad, potatoes or veg!

Nutrition

• Calories: 686 kcal
• Total Fat: 43 g
• Saturated Fat: 14 g
• Unsaturated Fat: 26 g
• Trans Fat: 0.01 g
• Cholesterol: 93 mg
• Sodium: 381 mg
• Total Carbohydrate: 44 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 29 g