If you’ve been wondering where I have been lately, wonder no more. 3 words – TV, work and food.
I watched all 5 seasons of Downton Abbey within a week. It was THAT good. Netflix is awesome. I’ve now started on the new season of Masterchef and one of the reasons why I really like it is that there is a Glaswegian amongst the finalists. The accent is so comforting and reminds me of home.
I’ve been working like a dog…woof woof. I’ve also been attending a lot of courses – for the CPD points as required by my profession. And I’m also increasing my work hours and days which is good news for my bank account but bad news to my already limited free time. Boohoo, right?!
Apart from glueing my eyeballs to the big box and slaving away at work, I have been STUFFING MY FACE!
One of the yummy things I have eaten this week – TWICE ALREADY – because it was THAT yummy is this Chicken, Bacon & Leek Pie that I made.
It is so comforting and warm to eat. Plus it is dairy free so perfect for lactose intolerant peeps like moi. Definitely a family favourite. Totally delish!
Without further ado, here is the recipe.
Dairy-Free Chicken, Bacon & Leek Pie
A modified version of Family Chicken, Bacon and Leek Pie
1 tbsp olive oil
6 chicken thighs (around 750g, deboned, skinned and chopped into small chunks)
4 streaky bacon rashers (chopped)
1 leek (sliced into 1cm thick slices)
2 shallots (finely sliced)
1/3 cup plain flour
2 cups reduced salt chicken stock
4 large sprigs thyme (stalk removed)
2 tbsp fresh parsley (chopped)
ready rolled puff pastry
1 egg (lightly whisked)
1. Heat oil in a large pan and brown the chicken pieces for 2 minutes. Transfer to a plate. Mix in the herbs.
2. Add the bacon, shallots and leek to the same pan and cook for 5 minutes until the leek is softened and the bacon is slightly golden. It will smell delicious already!
3. Add the flour and cook, stirring for 30 seconds. Remove the pan from the heat. Gradually stir in the stock until well combined.
4. Add the chicken and herbs back into the pan and cook for 8 minutes, stirring occasionally. Season with black pepper, if you wish.
5. Transfer to pie dish. Preheat oven to 220 degrees.
6. Place puff pastry on top to cover the chicken mixture. Depending on how large your pie dish is, you may need to use 2 pastry sheets. Seal the edges by pressing down with a fork. Use the fork to pierce the pastry all over. Paint on the egg wash. Bake for 20-30 minutes until puffed and golden.
Serve with mash potato and a side of veggies.