Tuesday, 8 September 2015

Chicken, leek and pancetta pie in a pan

I posted a picture of this on my Twitter a while ago but never got round to writing up the recipe. It is a great all in one dish - just make sure you can use your frying pan in the oven and avoid touching the handle when you bring it out!!

Ingredients (serves 2):
250g chicken, cut into small chunks
50g smoked pancetta, cubed
1 large leek, cut into 1cm slices
Large knob of butter
1 flat tbsp plain flour
200ml milk
1 pack of ready rolled puff pastry (or make your own!)
Olive oil

1. Pre-heat the oven to 200 degrees.
2. Cook the chicken in a little olive oil for 4-6 mins over a medium heat.
3. Add the pancetta to the pan and cook for a further 3-4 minutes until the chicken starts to colour and the pancetta starts to turn crisp. Set the chicken and pancetta aside, draining the fat from the pan.
4. In the same pan, melt the butter and soften the leeks over a medium heat for 5-6 minutes.
5. Remove from the heat and add the flour, allowing the butter to be absorbed by the flour.
6. Slowly add the milk (save a dab for glazing the pie) mixing well to avoid lumps, and reintroducing the pan to a low heat.
7. Add the cooked chicken and pancetta, season with salt and pepper and remove from the heat.
8. Lay the puff pasty over the pan, trimming the edges to fit and brush with the leftover milk to glaze.
9. Place in the oven and cook for 25-30 minutes or until golden.


Yelly-fi-felly-food-belly x

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