Ingredients Jump to Instructions ↓

  1. A golden shortcrust and puff pastry case encloses tender pieces of chicken in a creamy bacon and white wine sauce.

  2. We use a medium leek in this recipe.

  3. Makes 3 single-serve pies.

  4. 20ml tablespoon and 250ml measuring cup for all of our recipes.

  5. 1 tablespoon (20ml) oil

  6. 400g skinless chicken breast or thigh fillets, chopped into bite-sized chunks

  7. 100g shortcut bacon, finely diced

  8. 90g (3/4 cup, lightly packed) finely chopped leek

  9. 1 medium clove garlic, peeled and crushed

  10. 20g (1 tablespoon) butter

  11. 1 tablespoon (12g) plain flour

  12. 1/3 cup (84ml) chicken stock

  13. 1/3 cup (84ml) white wine

  14. 1/3 cup (84ml) cream (35 to 40 percent fat)

  15. Salt and pepper, to taste

  16. 1/4 teaspoon ground nutmeg

  17. 20g (1/3 cup, loosely packed) grated tasty cheddar cheese

  18. 1-2 sheets puff pastry, thawed

  19. 2-3 sheets shortcrust pastry, thawed (if preferred, puff pastry can be used instead of shortcrust)

  20. Heat oil in a large, heavy-based saucepan or frying pan over high heat. Add chicken, and cook, stirring occasionally, for about 6-7 minutes, or until lightly browned. If necessary, cook the chicken in batches to avoid overcrowding the pan. Remove chicken from pan and set aside.

  21. Reduce heat to medium-low. Add bacon, leek, and garlic to saucepan, and cook, stirring, for about 3 minutes, or until leek has softened and bacon is cooked. Set mixture aside with chicken. ©


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