Chicken Pie by Susan Cowperthwaite
“This is a real cosy dinner – perfect as the day’s get shorter!” - Susan Cowperthwaite
- 3 chicken breasts, diced
- 3 leeks, sliced
- 6 rashes of smoked back bacon
- 1tbsp butter
- Ready rolled puff pastry
- 2x chicken stock cubes or chicken gravy granules
- Plain Flour
- To serve:
- Maris piper potatoes
- Broccoli
- Sweetheart cabbage
Step 1
Season some flour with salt and pepper and coat the chicken
Step 2
Melt the butter in a wide pan and add the chicken and bacon so they colour
Step 3
Remove from the heat and put in a deep pie or casserole dish
Step 4
To the same pan, add the leeks and cook until they soften
Step 5
Add to the chicken and bacon and mix well
Step 6
Dissolve stock cubes and gravy granules with 700ml boiling water
Step 7
Add to the casserole dish and cook in the oven for 45 minutes to one hour on 180c
Step 8
Remove from the oven and lay over the puff pastry, pricking holes in the middle and crimp edges with a fork. You can use any leftover pastry for additional decoration
Step 9
Increase heat to 200c and bake for a further 20-25 minutes or until golden and puffed
Step 10
Serve with creamy mash made with Maris piper potatoes, milk butter and seasoning, broccoli and cabbage
