Creamy Chicken, Leek and Bacon Pie
Planning your evening meal is made easier when you have tasty dinner ideas. This leek, bacon and chicken pie is ideal for quiet evenings.
Feeds
4People
Preparation time
75Min.
Difficulty
easy
Ingredients
- ungrouped
- 1 kg chicken breasts, cubed
- 36 g (1 sachet) Knorr bacon carbonara pasta sauce
- 1 ml Robertsons freshly ground black peppercorns to taste
- 120 g margarine
- 2 large leeks, washed and sliced
- 6 rashers bacon, chopped
- 125 ml fresh parsley
- 160 ml milk
- 250 ml cream
- 400 g (1 roll) puff pastry
Preparation method
- ungrouped
- Preheat oven to 200°C.
- Toss chicken in Knorr Bacon Carbonara Pasta Sauce.
- Sauce contents and add pepper.
- In a frying pan melt 40 g margarine, sautè leeks and bacon for 10 minutes until well softened.
- Remove from pan.
- Melt remaining margarine and fry chicken pieces until golden brown.
- Add leek mixture to pan, add parsley.
- Pour in the milk and cream.
- Simmer for about 5 minutes.
- Place the mixture into an ovenproof dish and cover with pastry.
- Brush with beaten egg and bake at 200°C for 35-40 minutes until golden brown.
Nutrition
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