adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Creamy chicken boscaiola pot pie
0 Likes
Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Boscaiola pasta sauce transformed into a delicious pot pie.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 500g chicken breast fillets, cut into 2cm pieces
  • 6 shortcut bacon rashers, chopped
  • 2 small leeks, white part only sliced
  • 200g cup mushrooms, quartered
  • 2 garlic cloves, crushed
  • 125.00 gm dry white wine
  • 20.00 ml plain flour
  • 300ml thickened cream
  • 40.00 ml chopped fresh flat-leaf parsley
  • 82.50 ml frozen peas
  • 2 sheets frozen shortcrust pastry, partially thawed
  • 1 egg, lightly beaten
  • Mixed salad leaves, to serve
Instructions:
  • Preheat the oven to 220C (200C fan-forced).
  • In a 22cm round ovenproof frying pan with a 5cm depth, heat oil over medium-high heat. Add chicken and cook for 5 minutes, stirring occasionally until browned all over. Transfer to a plate.
  • In the same pan, add the bacon and cook, stirring occasionally, for 4 minutes or until lightly browned and crisp. Then, add the leek and mushroom. Cook, stirring occasionally, for 3 minutes or until the leek just softens. Mix in the garlic, then pour in the wine. Cook for 2 minutes or until reduced by half. Sprinkle in the flour and stir to combine. Pour in the cream and bring to a simmer while stirring. Let it simmer uncovered for 5 minutes or until the sauce slightly thickens. Finally, stir in the chicken, parsley, and peas. Season with salt and pepper to taste.
  • Cut out leaf shapes from 1 pastry sheet using leaf-shaped cookie cutters or a small knife.
  • Gently lay the second pastry sheet over the chicken mixture, trimming the edges. Seal the edges with a fork and brush with egg wash. Arrange the leaves on top in a decorative manner and brush those with egg as well. Bake for 20 to 25 minutes until the pastry is golden. Allow it to rest for 5 minutes before serving with a side of fresh salad.

Similar Recipes