Chicken Leek and Bacon Family Pie
2 diced onions
2 cloves of garlic crushed
2 sprigs of fresh thyme
3 leeks washed and cut thinly
600g diced chicken breast
500g of Peter Bouchier streaky bacon
1L Peter Bouchier Chicken Stock
150g plain flour
1 large sheet puff pastry
In a medium sized pot add a teaspoon of oil on medium high heat
Combine onions, garlic, leeks and thyme and half butter. Cook until lightly coloured.
Add chicken and bacon cook until tender, then add remaining butter until melted.
Sift flour, and stir vigorously over a lowered heat
Gradually add Peter Bouchier Chicken Stock and cook until desired thickness.
Add filling to a deep pie dish, and cover with puff pastry, brush with melted butter and sprinkle with sesame seeds
Bake in a pre-heated oven of 180’ for 15 minutes or until golden.
Preparation time 30-40 minutes
Baking time 15-20 minutes.