Chicken & Leek Pot Pie

• gesamtzeit: 22 minutes

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Ingredients (serves 4):

160g shortcut or diced bacon

350g chicken breast, diced

1 medium leek, sliced

1 tbsp garlic paste

250mL Campbell's Real Stock Chicken

10g cornflour

100mL chicken stock

200g crème fraîche

1 tbsp Dijon mustard

1 tsp dried thyme

1 sheet puff pastry, cut into quarters

Anweisungen

Preheat the oven to 180°C (fan-forced). Fry the bacon in a large non-stick pan. Once cooked, transfer to a plate. In the same pan, cook the chicken until sealed, then remove from the pan and shred using two forks.

Add the garlic paste and sliced leek to the same pan. Cook over medium heat until the leek has softened.

Stir in the stock, crème fraîche, mustard and thyme until well combined. If the mixture is too runny, add a little cornflour to thicken. Return the cooked chicken and bacon to the pan and mix through.

Divide the chicken mixture evenly between 4 ramekins and top each with puff pastry. Brush the pastry with egg wash and bake for 20–25 minutes, or until the pastry is golden and crisp.

Enjoy - and don’t forget to tag us in your recreations! 👨🍳