AYMES Chicken Pie

Ingredients and method

• 1 sachet AYMES ActaSolve Savoury* Chicken
• 200ml Whole Milk
• 1 Chicken Stock Cube or Stock Pot
• 400ml hot Water
• 1 Chicken Breast
• 1 small Leek
• 2 Rashers of Smoked Streaky Bacon (or use Lardons)
• 1 tbsp Full Fat Crème Fraîche
• Puff Pastry
• pinch of Salt and Pepper to taste
• 1/2 tsp Thyme (Optional)
• 2 flat tbsp Flour

Instructions

1. Preheat the oven to 190ºC. Put the bacon or lardons into a pan on a medium heat and add the thyme (optional). Add a small amount of olive oil and fry off for a few minutes. Chop the leeks and add to the pan and fry them off for 3-5 minutes. Add a pinch of salt and pepper to your taste and place a lid onto the pan, reduce the heat slightly and allow them to cook down for 30 minutes, stirring every 10 minutes to ensure that they do not catch
2. During the 30 minutes, chop your chicken breast and fry in another pan until cooked all the way through. When the leeks are cooked, add the chicken to the pan. Add the flour to the pan and stir in well. Mix the AYMES ActaSolve Savoury* Chicken with the milk and mix a stock cube or pot with the hot water
3. Add the AYMES ActaSolve Savoury* Chicken mixture to the pan and stir in, followed by 200ml of the stock (you can add more if you like more liquid). Add the crème fraîche, stir in and increase the heat until it boils
4. Pour the mixture through a sieve into a pan as most of the sauce will be used for gravy. Retain a small amount with the chicken and leek mixture and place into a small baking dish. Roll out puff pastry and place on top
5. Place the pie into the oven for 35-40 minutes. Warm up the gravy in the pan and serve with the pie

Serving Suggestion

• Serve with potatoes and vegetables
  TOP TIP Also works well with any leftover chicken or turkey

1 Portion | Calories 571kcal | Protein 36.1g | Carbohydrate 51.5g

*Previously AYMES Savoury

Find out more on
AYMES ActaSolve Savoury