Hey lovelies,

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 

Ingredients  

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 

*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