Chicken Pot Pie With Leeks And Mushrooms Food

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CHICKEN, BACON AND LEEK POT PIE



Chicken, Bacon and Leek Pot Pie image

This is a hearty, tasty chicken, bacon, leek and mushroom pot pie. Perfect to warm up in winter and very easy to make! I invented this recipe after having a pure hankering for pies whilst living in France (they don't eat pies here!!!)

Provided by becy959

Categories     Pot Pie

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1 bbq chicken, flesh shredded
1 metric cup sliced button mushroom
2 small leeks
2 shallots
1 large clove garlic
1/2 metric cup white wine
1/2 metric cup sour cream
4 large slice bacon
1 teaspoon dried chives
1 tablespoon olive oil
1 sheet puff pastry
1 metric cup water
1 tablespoon flour

Steps:

  • Preheat oven to 180C.
  • Chop the shallots and garlic.
  • Heat olive oil in heavy base medium sized deep casserole on stove.
  • Add shallots and garlic and fry gently til transparent.
  • Chop bacon into small squares and fry.
  • Discard green section of leeks 1 inch above white section.
  • Clean leek stalks carefully.
  • Chop leeks into disks and add to fry mixture.
  • When leeks are soft, add sliced mushrooms.
  • Fry til mushrooms are darker and soft.
  • Add white wine and bring to boil.
  • Simmer for 5 minutes.
  • Add shredded bbq chicken pieces including skin pieces.
  • Add chives and some salt and pepper.
  • Add water and bring to simmer.
  • Mix flour with a bit of water in a cup til it is a paste.
  • Add flour/water paste slowly, simmering mixture, until desired thickness is achieved. (think about the inside of a pie, and make it a little runnier than that). Add more water if necessary.
  • Add sour cream.
  • Fit circle of puff pastry over casserole and puncture surface with fork.
  • Bake in oven til pastry is golden.

Nutrition Facts : Calories 905.3, Fat 61.5, SaturatedFat 16.3, Cholesterol 172.5, Sodium 324.1, Carbohydrate 37.5, Fiber 1.8, Sugar 2.2, Protein 48.5

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