Chicken, Leek, Bacon & Mushroom Pot Pie
Our Chicken, Leek, Bacon & Mushroom Pot Pie is a definite favourite with the children – there is never any leftovers! Chef Shannon says the children love this creamy dish
with a flaky pastry top. The perfect tasty dinner that the whole family will love!
This recipe was provided by our wonderful Chef Shannon at Guardian Torquay.
Serves 4-6
Ingredients
- Olive oil
- 2 Leeks, whites thinly sliced
- 3 tablespoons Garlic, minced
- 300g Bacon, thinly sliced
- 1 bunch of Thyme, leaves picked
- 400g Button Mushrooms, sliced
- 800g Diced Chicken (breast or thigh)
- 2 tablespoons Flour
- 400ml Milk
- 400ml Chicken Stock
- 800g Potatoes, diced
- 2 tins Chickpeas, drained
- 4-5 sheets Puff Pastry
Instructions
-
- Preheat the oven to 180°C.
- Cook the bacon in the oven for 20-30 minutes until crispy.
- In a large pot, heat some olive oil over medium heat. Add the leeks and garlic and cook until softened.
- Add the mushrooms and thyme to the pot and cook until fragrant.
- Add the diced chicken to the pot and cook until no longer pink.
- Sprinkle the flour over the chicken mixture and stir well to combine.
- Pour in the milk and chicken stock and stir until the mixture thickens.
- Add the diced potatoes, cooked bacon, and drained chickpeas to the pot.
- Simmer the mixture for about 15-20 minutes, or until the potatoes are tender.
- Transfer the mixture to a large baking dish.
- Cover the mixture with puff pastry, trimming any excess pastry.
- Bake in the preheated oven for 30-40 minutes, or until the pastry is golden brown and cooked through.
- Serve hot and enjoy the delicious, creamy pot pie!
Dairy Free alternative: Swap the milk for the coconut cream.
More veggies: Add broccoli, spinach, shredded zucchini, peas, corn or any other seasonal or favourite vegetables.
