Ingredients
- 30 ml olive oil
- 150 g streaky bacon, chopped
- 2 medium leeks, washed and finely sliced
- 250 g mini button mushrooms
- 30 ml butter
- 30 ml cake flour
- 250 ml chicken stock, warmed
- 125 ml fresh cream
- 750 g Basic Roast Chicken, skin and bones removed, shredded
- 15 ml snipped fresh chives
- 30 ml finely chopped fresh parsley
- Salt and freshly ground black pepper
- 1 egg, lightly beaten
- 250 g Basic Rough Puff Pastry, rolled out
How to Make It
- In a large saucepan, heat the olive oil and sauté the bacon, leeks and mushrooms until soft and translucent. Remove and set aside.
- In the same saucepan, melt the butter and stir in the flour. Cook for 3–4 minutes.
- Slowly add the warmed chicken stock and the cream and gently heat until thickened.
- Add the shredded chicken, herbs and the cooked bacon, leeks and mushrooms. Season to taste.
- Spoon the mixture into a large pie dish and allow to cool completely.
- Preheat the oven to 200 °C.
- Brush the edges of the pie dish with beaten egg and carefully lay the puff pastry over the filling, forking the edges so that the pie is well sealed. Decorate if you really want to and brush with the remaining beaten egg.
- Bake for 30–40 minutes or until the pastry is puffed and beautifully golden.
