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Chicken, sage and bacon pot pies
Chicken, sage and bacon pot pies
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Prepare and freeze a delicious chicken pie for a quick and convenient meal option!
Ingredients:
  • 18.20 gm olive oil
  • 800g skinless chicken thigh fillets, trimmed, cut into 2cm cubes
  • 2 rashers middle bacon, trimmed, diced
  • 1 medium leek, trimmed, halved, washed, thinly sliced
  • 1 garlic clove, crushed
  • 40.00 ml plain flour
  • 62.50 gm dry white wine
  • 127.50 gm salt reduced chicken style liquid stock
  • 185ml can light and creamy evaporated milk
  • 20.00 ml chopped fresh sage leaves
  • 250.00 ml frozen peas
  • 2 sheets frozen puff pastry, partially thawed
  • 20.60 gm milk
Instructions:
  • Preheat your oven to 200°C (180°C fan-forced) and generously grease four rectangular 1 1/2 cup-capacity ovenproof dishes.
  • In a large frying pan, heat half of the oil over medium-high heat. Cook chicken in batches for 3 to 4 minutes until browned, then transfer to a bowl. Add the remaining oil to the pan. Cook bacon for 2 minutes until golden. Reduce heat to medium and add leek and garlic. Cook for 6 minutes until leek has softened, stirring occasionally.
  • Add the flour to the pan with the chicken and cook, stirring, for 1 minute until well combined. Pour in the wine and cook for 1 to 2 minutes until thickened. Stir in the stock, then add the milk and sage. Season with pepper and simmer for 10 minutes until the chicken is cooked through and the sauce has thickened. Remove from heat and let it cool for 10 minutes before serving.
  • Combine peas with chicken mixture and stir well. Spoon the mixture into prepared dishes. Cut each pastry sheet in half and place one half on top of each dish. Seal the edges by pressing down firmly. Trim any excess pastry and use a small knife to cut a slit in the center of each pie.
  • Brush the tops of the pastries with milk using a pastry brush. Bake for 25 to 30 minutes, or until they are golden and puffed. Let them stand for 5 minutes before serving.

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