Side Of Sauce w Chicken Pie

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Side Of Sauce w Chicken Pie

Yield 6

Author Lucy Tweed

Cook time

1 Hour

Total time

1 Hour

Ingredients

• 1 tablespoon olive oil
• 1 large leek, white and pale green parts only, chopped
• 100 g streaky bacon, cut into 1 cm pieces
• 25 g butter
• 1 tablespoon tarragon leaves, roughly chopped
• 200 g mushrooms, cut into 1 cm pieces
• 500 g roast chicken, shredded
• 2 tablespoons plain flour
• 200 g creme fraiche
• 1 tablespoon chicken stock powder
• 1 rectangular sheet (or 2 squares) good-quality puff pastry
• 1 egg
• Salt, for seasoning
• Freshly ground black pepper, to taste

Optional Ingredients

• Peas, mushy or whole

Instructions

1. Preheat the oven to 180°C
2. Heat the olive oil in an ovenproof frying pan or a flameproof casserole dish over medium heat. Add the leek and bacon and sauté for 8 minutes or until softened.
3. Add the butter, tarragon, and mushrooms. Stir well, reduce the heat to low, and cover with a lid for 10 minutes.
4. Add the shredded chicken and plain flour. Stir well, then add the creme fraiche, chicken stock powder, and 250 ml of water. Stir again, cover, and simmer for a further 10 minutes. Taste and season with salt and freshly ground black pepper.
5. Strain the mixture, keeping both the chicken mixture and the liquid.
6. Spoon the chicken mixture into the centre of the pan and cover with the puff pastry, tucking it around the side to seal the edges.
7. Cut a steam hole in the middle of the pastry lid. Whisk the egg with 1 tablespoon of water and brush over the pastry.
8. Bake for 20 minutes or until puffed and golden.
9. Heat the reserved liquid to serve with the pie.

Nutrition Facts

Calories

602

Fat

41 g

Sat. Fat

14 g

Carbs

28 g

Fiber

2 g

Net carbs

26 g

Sugar

4 g

Protein

30 g

Sodium

527 mg

Cholesterol

130 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.

TIPS N TRICKS

For a crispier base, pre-bake the puff pastry for a few minutes before adding the filling.

Use Swiss brown mushrooms for a subtle yet flavourful addition that holds its shape well.

Store-bought BBQ chicken works great, but any cooked chicken can be used.