Painless Chicken & Bacon Pie
Cosy & simple this pie can be either midweek or lazy weekend
Ingredients
- 1 tbsp Garlic Oil
- 100 grams Bacon Lardons 2-3 Rashers Chopped
- 2 Chicken Legs or 4 Thigh fillets
- 3.5 tbsp Plain Flour All Purpose
- 0.5 tsp Dried Thyme
- 0.5 tsp Paprika
- 100 grams Frozen Petit Pois
- 250 ml Chicken Stock Recipe
- 50 ml Red Wine
- 1 sheet Puff Pastry
Instructions
- Preheat the oven to 180° Fan or 200° Conventional.
- In a saucepan drizzle in the Garlic Oil and add the Lardons (or Bacon) let it sizzle and begin to crisp.
- Chop the chicken into bite-sized chunks.
- In a bowl mix the Flour, Thyme & Paprika, then add the chicken and toss to coat. You could just as easily do this in a freezer bag.
- Add the flour and chicken mix to the pan and stir into the bacon and oil until the chicken takes a bit of colour.
- Now add the wine allow to bubble for 30 seconds or so to get some alcohol off then stir in the hot chicken stock to form a sauce.
- Add the frozen peas and allow this sauce to bubble and it will thicken as the cooking continues.
- Now you have two options if you have individual pie sized pots then you are welcome to divide the pie mixture between these then line the tops with the pastry, brush with an egg wash or milk or even watered down honey and bake for 15-20 mins.
- If, like many kitchens, you do not have individual pie pots then continue to let the pie-filling cook until the chicken is cooked through and the sauce is as thick as you like.Whilst this is happening cut the pastry into the desired shape, give it a brush with egg or milk or watered down honey and bake for 10-15 mins depending on shape.
Notes
LEFTOVERS TIP
This pie filling also tastes fantastic stirred through pasta for another kind of comfort that only pasta provides.You could also make small hand pies or pasties and freeze them for picnic, packed lunches or those moments when you need some simple comfort food.