Chicken, pancetta and leek pie

Name: Chicken, pancetta and leek pie
Yield: 4 servings
Cuisine: British
Ingredients: 650 g Chicken breast; 2 Leeks; 25 g Butter; 100 g Pancetta; 350 g chicken stock; 3 Tablespoons plain flour; 0.5 teaspoon Black pepper; 2 Tablespoons Creme Fraiche; 320 g readymade puff pastry; 1 beaten egg

Jennifer Su @jennifersu_E

A lovely comfort food in a cold rainy day.

Jennifer Su @jennifersu_E

A lovely comfort food in a cold rainy day.

Saved

Ingredients

4 servings

650 gChicken breast
2Leeks
25 gButter
100 gPancetta
350 gchicken stock
3 Tablespoonsplain flour
0.5 teaspoonBlack pepper
2 TablespoonsCreme Fraiche
320 greadymade puff pastry
1beaten egg

Saved

Steps

1

Preheat oven to 180°C. Melt the butter in a frying pan and then add the diced chicken in. Fry until the meat coloured. Pour out and set aside.
2

Add pancetta and chopped leek in the frying pan and cook for 5 minutes until the leek soften.
3

Put the diced chicken in.
4

Add plain flour in.
5

Add in chicken stock and creme fraiche and then add a little bit black pepper.
6

Put the leek mixture into a pie dish. Place the puff pastry on the top. Crimp the edges and cut a small hole on the top. Brush some egg on the pastry. Bake the pie for roughly 20-25 minutes until pastry has turned to golden brown. Enjoy.