Rustic Chicken, Leek & Bacon Pie Recipe - Woolworths Fresh Ideas

This family chicken pie recipe is a classic winter meal - Stir in English mustard for extra warmth!

Get recipe & shop ingredients online: http://www2.woolworthsonline.com.au/S...

Heat a pan, cook coated chicken. Sauté bacon and leek until soft, add stock, water and chicken, simmer for 10 minutes. Stir in peas and sour cream. Pour mixture into a large oven-proof dish. Top with pastry, bake at 200C for 30 minutes.

Prep mins: 15
Cook mins: 50
Serves: 8

Ingredients:
½ cup Homebrand cornflour
1.5kg Macro free range chicken thigh fillets, cut into 3cm pieces
¼ cup Woolworths Select Spanish classic olive oil
350g Woolworths Select rindless shortcut bacon, cut into large dice
4 leeks, trimmed halved lengthways and cut into 1cm-thick slices
3 fresh rosemary sprigs, leaves picked and chopped
500ml Woolworths Gold liquid chicken stock
½ cup water
2 cups Woolworths Select frozen peas
4 tablespoons Woolworths sour cream
2 sheets Homebrand puff pastry
1 Woolworths Select free range egg, lightly beaten

Method:
1. Pre heat oven to 200C. Place flour in a large rectangular dish. Season. Add chicken, toss to coat. Heat 2 tablespoons of oil in a large casserole pan over high heat. Cook chicken, in batches, until golden, transfer to a plate. Add remaining oil, bacon, leek and rosemary to same pan. Cook, stirring for about 5 minutes or until leek is soft. Add stock, water and chicken to pan. Bring to the boil and simmer, covered, stirring occasionally, for 10 minutes or until chicken is cooked. Stir in the peas and sour cream. Season.
2. Add chicken filling to a large oven-proof dish (28cm). Cut one piece of pastry into strips and lay them over the edges of baking dish, then brush with egg mix. Roll out remaining pastry sheet, between 2 sheets of baking paper, to a rectangle 1cm wider and longer than your dish Lay the rolled out pastry over the chicken mix and pinch the edges of the pastry together to ensure your mix will not spill over. Brush pastry with egg.
3. Bake for 30 minutes or until pastry is golden and crisp.

Tip1: Stir in some English mustard with the chicken before coating in the flour, for added flavor and heat.
Tip2: Add 1 cup of chopped vegetables or a handful of kale or spinach leaves when adding the stock.
Tip3: You can save time by making the filling the night before and storing in fridge overnight. It will take longer in the oven to heat through add another 15 minutes to cook time.


Tools you may need:
• Large casserole pan
• Large oven-proof dish

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