A homecooked chicken and bacon pie recipe
This is the absolute best way to really make the most of leftover roast chicken. A delicious pie which the whole family will enjoy and even better you can freeze it for a rainy day. Whilst this recipe suggests using leftover chicken if you haven't made a roast recently then just switch out the leftovers for our diced chicken breast and add an extra 10 minutes to the cook time.
1 white onion
2 cloves of garlic
4 rashers smokey bacon
6 spears of asparagus
6 spears of tender stem broccoli
300g of leftover roast chicken
400ml of chicken stock
2 tablespoons crème fraiche
1 tablespoon wholegrain mustard
1 heaped teaspoon cornflour
3 teaspoon water
1 packet of puff pastry (even the best chefs shop buy this)
Pre-heat your oven to 180 degrees.
Finely chop your onion and bacon and crush your garlic, add these to a pan with a lug of olive oil and a sprinkle of mixed herbs and leave for about 8 minutes on a low heat. Take your pastry out of the fridge.
Roughly chop your broccoli and asparagus so they're ready to chuck in. Stick the kettle on and prepare 400ml of chicken stock.
Once the 8 minutes is up add the veggies in the dish and cook for a further 6 minutes and then throw in the chicken, mustard, stock and creme freiche. Bring to the boil and then turn down to simmer away.
Mix together the water and cornflour and add this to the mixture and stir until it is a little bit thicker.
Cut your pastry to the right shape of your dish (a medium circle or square one will work) fill with ingredients and then top. Push the pastry with your fingers round the edge and make a slice in the top. Whisk two eggs and brush the top.
Push the dish in the oven for 25 minutes on 180 degrees or until the pastry has become golden and crispy. Serve immediately with buttery potatoes and honey roasted carrots.