A great way to use your leftover chicken. Have this awesome chicken and veg pot pie with a creamy bacon sauce.
Ingredients
21 OZ / 600 G cooked chicken breast
10.5 OZ / 300 G frozen vegetable mix
5.5 OZ / 150 G bacon
8 OZ / 225 G onion
2 OZ / 55 G butter
7 OZ / 200 G cream cheese
7 OZ / 200 ML chicken stock
1 OZ / 30 G flour
8 OZ / 225 G ready rolled flaky pastry
1 PINCH salt
1 PINCH pepper
Directions
Wash, peel and thinly slice the onion.
Add the onion to the mixing bowl along with the butter. Sauté for 5 minutes / 265°F|130°C.
Add the flour, cream cheese and stock to the mixing bowl along with a little seasoning. Cook for 8 minutes / 230°F|110°C / speed 2 / stir.
Chop the chicken and bacon into cubes, then add to the mixing bowl with the frozen vegetable mix. Cook for 2 minutes / 212°F|100°C / speed 2 / stir. Empty into an oven proof dish.
Cover your filling with the pastry and bake in a preheated oven at 430°F / 220°C for 25 minutes or until the top is golden brown.
