Name: Chicken, Leek and Bacon Pot Pies
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 6
Ingredients: 11⁄2 sheets frozen puff pastry, thawed; 1 egg, lightly beaten 1 tblsp sesame seeds; FILLING; 1.2kg chicken thigh fillets, trimmed, cut into 3cm pieces; 4 cloves garlic, crushed; Salt and pepper, to taste; 2 tblsps olive oil; 2 leeks, trimmed, halved lengthways, thinly sliced; 200g shortcut bacon, chopped; 2 tblsps chopped fresh sage leaves; 3⁄4 cup white wine; 11⁄2 cups pure cream; 1tblsp Dijon mustard; 11⁄2 tblsps corn flour

Chicken, Leek and Bacon Pot Pies

The perfect winter warmer.

Serves 6

Prep

35M

Cook

20M

Total

55M

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Pies with maximum flavour!

Ingredients

11⁄2 sheets frozen puff pastry, thawed

1 egg, lightly beaten 1 tblsp sesame seeds

FILLING

1.2kg chicken thigh fillets, trimmed, cut into 3cm pieces

4 cloves garlic, crushed

Salt and pepper, to taste

2 tblsps olive oil 

2 leeks, trimmed, halved lengthways, thinly sliced

200g shortcut bacon, chopped

2 tblsps chopped fresh sage leaves 

3⁄4 cup white wine

11⁄2 cups pure cream

1tblsp Dijon mustard

11⁄2 tblsps corn flour

Method

To make filling, toss chicken and garlic in a large bowl. Season. Heat oil in a large, deep frying pan over a medium to high heat. Add chicken in three batches. Cook, turning, until browned all over. Remove. Reduce to medium heat. 

Add leeks, bacon and  sage. Cook, stirring, for about  5 minutes, or until leeks are  soft. Add wine. Reduce by  half. Return chicken with  cream and mustard. Simmer, covered, stirring occasionally,  for about 10 minutes, or until chicken is cooked. 

Add corn our blended with 2 tblsps water. Stir for about  5 minutes, or until boiling and thickened. Divide among six oven proof dishes (11⁄4-cup capacity). Place on an oven tray.

Cut 11⁄2 pastry sheets into six squares. Place one square on top of each dish. Press edges to seal. Brush with egg. Sprinkle with sesame seeds. 

Cook in a very hot oven (220C) for about 20 minutes,  or until pastry is golden. Serve.

TIP: Filling can be made up to two days ahead. Keep, covered, in the fridge. Reheat before placing  in dishes

Barbara Northwood

Barbara, former Food Director, has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

Ingredients

Method

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