Tori's Chicken, Bacon & Leek Pie

Serves 4

150g smoked streaky bacon, chopped

1 whole leek, chopped

160g mushrooms, chopped

2-3 cloves of garlic

30g butter

40g plain flour

200ml white wine of choice

400ml chicken stock

good splash of double cream

2 large chicken breasts, shredded

2 tsp wholegrain mustard

80g parmesan

1 tsp fresh thyme 

2 tsp fresh parsley

1 roll of puff pastry

 

Place the smoked streaky bacon into a cold pan and cook on a medium heat until golden brown and lightly crispy.

Add the leeks and mushrooms and saute for a few minutes until soft.

Add the garlic and cook for a few more minutes before adding the butter.

Once that's melted, add in the flour and cook for a minute or two.

Deglaze the pan with the white wine & chicken stock before adding in the chicken, cream, wholegrain mustard, parmesan and herbs.

Cook for a few more minutes to marry all the ingredients together and pour the mixture into a pie tin.

Lay the puff pastry over the mixture, cutting any excess and crimping the edges.

Apply a little egg wash and bake at 180C for 15-20 minutes or until golden brown.

Enjoy!! :)