Chicken and bacon is a classic combination, add some leek,a bit of mustard and some cheesy mash and you have a warming dinner that ticks all the boxes. I've used chicken breasts as I got them reduced but you could cut the costs further by using thigh instead, or pastry instead of mash etc.
You can adapt this to suit you and your families tastes and I'm sure it will become a family favourite in no time. Why not give this a try and let us know how you get on in the comments below. We love to hear your feedback. E x
Prep :-
Chop the chicken into small chunks.
Dice the bacon.
Wash and slice the Leek
Peel, rinse and chop the potatoes into small chunks.
Grate the cheese.
Add the potatoes to a pot with the stock cube and enough water to cover. Boil for 15mns or until soft.
Meanwhile,....
Add the butter and oil to a pan on low/medium heat,(the oil prevents the butter from burning)
Add leek and fry till it softens (3-4 mns)
Remove from the pan (put in a bowl for later)
Add the chopped chicken and bacon and fry till it begins to colour but not cooked through (5 mns)
Put the leeks back into pan and
add flour,stock,bay leaf and parsley
Stirring till the sauce thickens(5 mns)
Fish out bay leaf and add the mustard.
Stir through
Transfer the chicken mixture to an ovenproof dish.
Season with S&P.
Drain the potatoes, add the butter and a splash of milk then mash until smooth.
Scoop the mashed potatoes onto the chicken mixture, spread till it's covered and sprinkle over cheese,
Place in the oven for 20mns at 180' until the cheese has melted and you have a bit of charring on top.
Serve hot with cabbage, green beans or mixed veg and crusty bread.
Easy Swaps:-
Chicken breasts for thighs.
Chicken for turkey or pork.
Bacon for Pancetta.
Leek for onion.
Flour for cornflour.
Chicken stock for Vegetable.
Potatoes for pastry.
Tip :-
Add mushrooms or any extra veg to bulk it out and make it go further.
Add a splash of cream to the sauce to make it richer.
This is a great pie to use up any leftovers from your roast chicken instead of the chicken breasts, along with cooked bacon or chorizo.
Ingredients
Directions
Prep :-
Chop the chicken into small chunks.
Dice the bacon.
Wash and slice the Leek
Peel, rinse and chop the potatoes into small chunks.
Grate the cheese.
Add the potatoes to a pot with the stock cube and enough water to cover. Boil for 15mns or until soft.
Meanwhile,....
Add the butter and oil to a pan on low/medium heat,(the oil prevents the butter from burning)
Add leek and fry till it softens (3-4 mns)
Remove from the pan (put in a bowl for later)
Add the chopped chicken and bacon and fry till it begins to colour but not cooked through (5 mns)
Put the leeks back into pan and
add flour,stock,bay leaf and parsley
Stirring till the sauce thickens(5 mns)
Fish out bay leaf and add the mustard.
Stir through
Transfer the chicken mixture to an ovenproof dish.
Season with S&P.
Drain the potatoes, add the butter and a splash of milk then mash until smooth.
Scoop the mashed potatoes onto the chicken mixture, spread till it's covered and sprinkle over cheese,
Place in the oven for 20mns at 180' until the cheese has melted and you have a bit of charring on top.
Serve hot with cabbage, green beans or mixed veg and crusty bread.
Easy Swaps:-
Chicken breasts for thighs.
Chicken for turkey or pork.
Bacon for Pancetta.
Leek for onion.
Flour for cornflour.
Chicken stock for Vegetable.
Potatoes for pastry.
Tip :-
Add mushrooms or any extra veg to bulk it out and make it go further.
Add a splash of cream to the sauce to make it richer.
This is a great pie to use up any leftovers from your roast chicken instead of the chicken breasts, along with cooked bacon or chorizo.