Pies are one of my favourite meals so cook, so much so ive even a section dedicated to pies in my cookbook. This chicken and smoked bacon is full to the brim with a creamy savoury filling, topped off with a crown of puff pastry. Its such an easy dish to put together and once you’ve tried it it will be on the Mealplan every week
Jolene x x
Note : Feeds a family of 4
You will need a large saucepan and and ovenproof dish
4 chicken breasts diced
6 smoked bacon rashers ( diced, fat cut off)
2 garlic cloves crushed
100g sweetcorn ( or frozen peas)
1 heaped tablespoons of plain flour
½ pint of hot chicken stock mixed with a ½ pint of milk
1 teapoon of dijon mustard
1 teaspoon of ground nutmeg
1 pack of puff pastry( preheat oven 180c fan/ gas 4) You will need a saucepan and an medium ovenproof dish.
*Add the saucepan to a medium heat with a glug of rapeseed oil
*Seal chicken and bacon for 5 mins in the oil then add the crushed garlic and season with a little salt and pepper
*Add the corn ( it can be frozen or from a can)
*Sprinkle over the flour to soak up all those lovely juices, and give a good mix
*Pour over the liquid ¼ pint at a time to the filling, mixing each time you add it.
*Add a teaspoon of dijon mustard and Nutmeg and give another mix.
*Transfer your filling to a medium ovenproof dish and top with puff pastry
*Finish with a little egg wash ( egg mixed with a little water)
brushed on top
*Oven bake for 40 mins