This dish is great for keeping the whole family warm on a cool Spring night. It's quick and relatively cheap to make. Avoiding all the needless dishes, you can save time on cleaning and spend more time enjoying the company of your family.
With everyday household ingredients it's a handy recipe to keep in the books when you're running low on those exotic items.
Ingredients 1 kg chicken thigh fillets chopped
1 leak thinly sliced
1/4 cup of plain flour
1 cup of chicken stock
1/2 cup of sour cream
4 rashers of bacon chopped
2 sheets puff pastry
1/2 cup of grated cheese
1 egg beaten
1 tablespoon of olive oil
Pinch of salt and pepper
Heat oil in a large pan on medium heat and pre-heat the oven to 220 degrees (200 degrees fan forced).
Fry leaks and bacon for three minutes.
Add chopped chicken to the mix and stir until cooked.
Add flour to the pan and mix through the chicken mixture.
Add the stock and bring to the boil.
Once boiling, allow to simmer for five minutes.
Remove mixture from heat and stir in the sour cream and season with salt and pepper
Pour mixture into pie dish.
The mixture poured into a dish.
Place one sheet of pastry on a lightly floured chopping board (to stop pastry from sticking) and sprinkle with grated cheese.
Place second sheet of pastry on top and press down firmly.
Transfer the pastry and brush a coat of the beaten egg.
Make sure mixture is cool to avoid pastry from falling apart and then transfer the pastry to the top of the chicken mixture.
Brush beaten egg over the top.
Place in the oven and cook for twenty minutes or until pastry is crisp and golden.