Ingredients
-
1
-
100
-
1
-
1
-
150
-
1/2
-
1 1/2
-
1
-
1/2
-
2 - 3
-
1
-
2 - 3
-
2
-
1/2
-
2
Directions
Chicken Bacon and Leek Pot Pie/Casserole, Great comfort food! This is a delicious filling for a pot pie or served as a casserole, the flavours of the bacon and leek especially gives this chicken dish a lovely flavour and the herbs finish it off beautifully Easy to prepare and can be frozen, I made this last night for hubby and I What a treat! I was a bit unsure of the measurements (since I’m in the USA), but I guessed and it was a success! The only thing I left out was the mushrooms (I don’t care for them much) used some left-over chicken breasts and I actually made a home-made pastry crust It worked out well Loved all the flavors in it (especially the bacon) This is a delicious pot pie Thanks for posting your recipe
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Steps
|
1
Done
|
Cut Chicken Into Large Chunks and Dust Sparingly With the Flour. Divide in Half and Brown in Skillet, Remove and Place to One Side. |
|
2
Done
|
Add the Onion, Leek Celery, Mushrooms and Bacon to the Pan Stirring For a Few Minutes. Then Add the Wine, Chicken Stock, (enough to Just Cover the Ingredients) Herbs and Seasoning and Simmer For 3-4 Minutes. |
|
3
Done
|
Return the Chicken and Add the Parsley and Lemon Juice and Either Simmer For 35 - 40 Minutes or Cook in a Microwave on Simmer For 20 Minutes. Thicken With Some Cornflour Mixed With a Small Amount of Water If Necessary. |
|
4
Done
|
You Can Either Put a Pastry Lid on This and Serve It as a Pot Pie or Serve With Vegetables as a Casserole. |
