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45 Minutes
Chicken

Chicken, Leek and Bacon Pot Pie

  • Easy
  • Family Friendly
  • One Pot

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

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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.

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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.

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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.

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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.

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5

Add Spinach

Add ¾ of the spinach leaves and gently stir to combine.

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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.

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Chicken, Leek and Bacon Pot Pie

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