Chicken & bacon puff pie

Name: Chicken & bacon puff pie
Total time: 60 min
Yield: 4 servings
Cuisine: British & European
Ingredients: 600g Chicken thighs (bone-in); 200g Smoked bacon lardons; 250g Leeks; 150g Closed cup mushrooms; 300ml Semi-skimmed milk; 30g Plain flour; 30g Butter; 1 Stock cubes (12 pack); 320g Ready-rolled puff pastry

British & European60 mins£1.38 a portionFreezes well

Ingredients

Serves 4

Chicken thighs (bone-in)600g
Smoked bacon lardons200g
Leeks250g
Closed cup mushrooms150g
Semi-skimmed milk300ml
Plain flour30g
Butter30g
Stock cubes (12 pack)1
Ready-rolled puff pastry320g

Plus salt and pepper. About £5.51 for the amounts used.

Method

1
Heat the oven to 200°C (180°C fan, gas 6).
2
Take the chicken off the bone, remove the skin and cut into chunks. Fry with 200g bacon lardons for 6 minutes.
3
Add 250g sliced leeks and 150g sliced mushrooms and cook for 5 minutes. Stir in 30g butter until melted, then 30g flour for 1 minute.
4
Gradually stir in 300ml milk and 1 stock cube dissolved in 150ml boiling water and simmer for 5 minutes until thick. Tip into a pie dish.
5
Top with the puff pastry, trim and cut a slit in the middle. Bake for 25-30 minutes until golden and the filling is piping hot.

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