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Chicken Pie by Susan Cowperthwaite

Chicken Pie by Susan Cowperthwaite

“This is a real cosy dinner – perfect as the day’s get shorter!” - Susan Cowperthwaite

  • 3 chicken breasts, diced
  • 3 leeks, sliced
  • 6 rashes of smoked back bacon
  • 1tbsp butter
  • Ready rolled puff pastry
  • 2x chicken stock cubes or chicken gravy granules
  • Plain Flour
  • To serve:
  • Maris piper potatoes
  • Broccoli
  • Sweetheart cabbage

Step 1
Season some flour with salt and pepper and coat the chicken

Step 2
Melt the butter in a wide pan and add the chicken and bacon so they colour

Step 3
Remove from the heat and put in a deep pie or casserole dish

Step 4
To the same pan, add the leeks and cook until they soften

Step 5
Add to the chicken and bacon and mix well

Step 6
Dissolve stock cubes and gravy granules with 700ml boiling water

Step 7
Add to the casserole dish and cook in the oven for 45 minutes to one hour on 180c

Step 8
Remove from the oven and lay over the puff pastry, pricking holes in the middle and crimp edges with a fork. You can use any leftover pastry for additional decoration

Step 9
Increase heat to 200c and bake for a further 20-25 minutes or until golden and puffed

Step 10
Serve with creamy mash made with Maris piper potatoes, milk butter and seasoning, broccoli and cabbage


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