Chicken, Leek and Bacon Pot Pie
This one-dish pie topped with a golden crumb brings generous helpings of cosy flavour with a classic creamy filling of chicken and leek with salty bites of bacon.
Recipe
1
Chop Ingredients
Preheat oven to 200°C fan-forced. Cut mushrooms into quarters. Cut green top from leek and discard. Halve leek lengthwise, rinse under cold water and finely slice. Chop bacon. Cut chicken into 5cm pieces.
2
Cook Bacon, Leek, Mushroom
Heat oil in an ovenproof frypan over medium heat. Add bacon, leek and a pinch of salt. Cook, stirring occasionally, for 5 minutes or until soft. Add mushroom and cook for a further 5 minutes. Remove mixture from pan and set aside. Wipe out pan.
3
Cook Chicken
Add chicken to frypan and cook, turning occasionally, for 5 minutes or until browned. Return mushroom mixture to frypan with flour and stir to coat evenly.
4
Simmer Filling
Add stock cube, mustard, 185ml (¾ cups) water, sour cream and a pinch of pepper and cook over medium heat for 15 minutes or until liquid has reduced by half.
5
Add Spinach
Add ¾ of the spinach leaves and gently stir to combine.
6
Plate Up
Place panko breadcrumbs and parmesan in a bowl and mix to combine. Scatter over chicken pie filling and bake for 10 minutes or until golden and crisp. Spoon pie into bowls and serve with remaining spinach leaves.