Today I decided to prepare for what will be a busy run up to Chrismas, by getting some freezer dinners lined up. Chicken pie is a winner, always popular, quick and easy, and actually quite fun.
- 1 Tablespoon of butter
- 3 leeks, cut in rounds
- some fresh thyme
- A little oregano
- 6 died rashers bacon
- About 300g of chicken- you can take it from breasts, thighs etc
- 2 Tablespoons of wholemeal flour (plain is ok too)
- 1 cup white wine
- 250ml crème fraiche
- Salt and pepper
- Puff pasty (I suggest cutting corners with the packet, pre-rolled kind)
The how to bit:
Set your oven to 180.
Start with the leeks, sweat them gently in the butter with salt and pepper, for about 12 mins. Then add the flour and wine with the thyme and oregano until it thickens.
In another pan fry up the bacon, then and died chicken parts until they are soft and cooked through. Add the crème fraiche and mix though, then add the leek mixture.
Put aside to cool.
Add the filling to the baking containers, either line with pastry first, or just add lid if you’re willing to keep the carbs down!
Beat and egg and brush the pastry top, and bake for 25-30 mins. Tah-dah!