Chicken, Bacon And Leek Pot Pie

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 bbq chicken, flesh shredded
• 1 metric cup sliced button mushroom
• 2 small leeks
• 2 shallots
• 1 large clove garlic
• 1/2 metric cup wine
• 1/2 metric cup sour cream
• 4 large slice bacon
• 1 teaspoon dried chives
• 1 tablespoon olive oil
• 1 sheet puff pastry
• 1 metric cup water
• 1 tablespoon flour

Recipe

• 1 preheat oven to 180c.
• 2 chop the shallots and garlic.
• 3 heat olive oil in heavy base medium sized deep casserole on stove.
• 4 add shallots and garlic and fry gently til transparent.
• 5 chop bacon into small squares and fry.
• 6 discard green section of leeks 1 inch above section.
• 7 clean leek stalks carefully.
• 8 chop leeks into disks and add to fry mixture.
• 9 when leeks are soft, add sliced mushrooms.
• 10 fry til mushrooms are darker and soft.
• 11 add wine and bring to boil.
• 12 simmer for 5 minutes.
• 13 add shredded bbq chicken pieces including skin pieces.
• 14 add chives and some salt and pepper.
• 15 add water and bring to simmer.
• 16 mix flour with a bit of water in a cup til it is a paste.
• 17 add flour/water paste slowly, simmering mixture, until desired thickness is achieved. (think about the inside of a pie, and make it a little runnier than that). add more water if necessary.
• 18 add sour cream.
• 19 fit circle of puff pastry over casserole and puncture surface with fork.
• 20 bake in oven til pastry is golden.