Chicken, Leek and Bacon Pie

Christmas Eve 2013

Becoming something of a family favorite. Fry off 6 rashers of bacon pretty vigorously, then when well fried and all the fat has been released fry your leeks and then mushrooms if you like. Add your chicken and fry if cooking from scratch, or wait until the leeks are cooked if you are using leftover chicken.

Add a few spoons of flour and stir around and cook out briefly. Add some milk and chicken stock until you get a single cream consistency sauce. At this point anything goes. I like to add some french mustard, white wine would be lovely probably, lots of pepper. Let it simmer and thicken a little then transfer to a baking dish and cover with (shop bought....) puff pastry. 30-40 minutes in the oven and you should be in business.

Tips: I think have the sauce on the loose side when you put it in the oven, as it will continue to cook and thicken up with the pastry lid on. Also, if you loooooove pastry, you can line the bottom and sides as well. :-)