Chicken, Mushroom and Bacon Pie |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Beautiful, simple flavours we loved! Ingredients:
450 g chicken thighs, trimmed and thinly sliced across the grain |
1 tablespoon plain flour |
1/4 teaspoon smoked paprika |
1 tablespoon olive oil |
1 large leek, halved and thinly sliced |
4 slices bacon, finely chopped |
200 g mushrooms, thinly sliced |
150 ml chicken stock |
1 sheet frozen premade puff pastry |
Directions:
1. Preheat oven to 200 degrees. Place flour, paprika and chicken in bowl, season with salt and pepper. Toss to coat. Heat oil in non stick frypan and cook chicken in batches until browned. Remove to a bowl.
2. Reduce heat to medium and add leek and bacon to the pan. Cook for 1 minute or until leek is soft. Add mushrooms, stock and return chicken to the pan. Bring to the boil. Reduce heat to low and simmer, uncovered for 3 minutes or until sauce has thickened. Pour mixture into greased casserole or pie tin. Cut a lid for the pie from the puff pastry, making a cross in the middle to allow steam to escape. Brush top with water and season with salt and pepper. Bake for 20-25 minutes or until golden. Serve.
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