Tuesday Food Blog - Chicken, bacon and leek pie
I weakened last weekend and bought chicken for the main meals, but without regrets.
Chicken, bacon and leek pie
Ingredients
450g diced chicken breast3 rashers of bacon, chopped13fl oz milk1tbsp plain flour1oz butter1 leek, choppedthyme, choppedparsley, choppedsliced potato to cover piegrated cheddar cheese
Method
Using the milk, butter and flour make a white sauce and add the thyme, parsley and a squeeze of lemon.Pre-heat the oven to 200 degrees CFry the chopped bacon until brown then add the chicken. Fry for 5 -10 minutes then add the leek. Continue to fry for five more minutes then transfer to an oven proof dish and pour over the white sauce. Slice potato to the thickness of a £1 coin and cover the pie. Place in the oven for 35 minutes. Add the cheese and cook for a further 15 minutes till browned and bubbling.Serve with green vegetables.
I used trimmed green beans, steamed for 5 minutes and then sauteed in butter for a further 2 to 3 minutes.
This is a very tasty dish and I think that the key is the sauce and there are many different variations that go well with chicken eg orange and tarragon. That is high praise from me because I find chicken to be bland and tasteless.This recipe is very simple and quick to do and would make an ideal quick evening meal.
God Bless
Chicken, bacon and leek pie
Ingredients
450g diced chicken breast3 rashers of bacon, chopped13fl oz milk1tbsp plain flour1oz butter1 leek, choppedthyme, choppedparsley, choppedsliced potato to cover piegrated cheddar cheese
Method
Using the milk, butter and flour make a white sauce and add the thyme, parsley and a squeeze of lemon.Pre-heat the oven to 200 degrees CFry the chopped bacon until brown then add the chicken. Fry for 5 -10 minutes then add the leek. Continue to fry for five more minutes then transfer to an oven proof dish and pour over the white sauce. Slice potato to the thickness of a £1 coin and cover the pie. Place in the oven for 35 minutes. Add the cheese and cook for a further 15 minutes till browned and bubbling.Serve with green vegetables.
I used trimmed green beans, steamed for 5 minutes and then sauteed in butter for a further 2 to 3 minutes.
This is a very tasty dish and I think that the key is the sauce and there are many different variations that go well with chicken eg orange and tarragon. That is high praise from me because I find chicken to be bland and tasteless.This recipe is very simple and quick to do and would make an ideal quick evening meal.
God Bless
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