I made this pie on the weekend, I kind just threw it all together with some ingredients I already had (and just kept taste testing a long the way!) my good friend Jam gave me a similar recipe – which I will share a little later. Don’t be afraid of leeks, they are delicious and go well with chicken. Trent is not a big veggie lover, but he didn’t even know the veggie in the pie was a leek (and I doubt he even KNOWS what a leek is) I used my slow cooker for the filling, its just easy and I can leave it alone and get on with the business of being an awesome mum for the morning. If you didn’t want to make a pie with the filling, or don’t have pastry you can always serve it with some jacket potatoes, rice or steamed veggies.
500 grams of chicken thigh or breast (roughly diced)
250 grams of bacon (optional)
1 leek finely sliced
1 can of cream of chicken soup
1 cup of cream
1 glass of dry white wine (funny I had plenty of that in the cupboard)
1 teaspoon of sweet paprika
Salt and Pepper to taste
2 defrosted sheets of puff pastry (or if you are really fancy, you can make your own)
2 beaten eggs
Add all the ingredients except the pastry and eggs to the slow cooker or pot. Let it simmer on low for 2 hours.
Let the mixture cool.
Lay the pastry over your oven proof pie dish (you can also line it with baking paper to save the pastry sticking) and place the mixture over the pastry in the dish. Lay another sheet over the filling and seal the corners using the beaten egg and pinching the pieces of pastry together. Paint the pastry with the rest of the egg and put into a pre-heated oven of 180 for 20 minutes or until the pastry looks golden.
If you have left over chicken mixture, you can make up some smaller puffs using the chicken and cream sauce as a filling.