Chicken, leek and vegetable casserole pot pie
A Splash of Vanilla
A Splash of Vanilla
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Ingredients

  • 15 ml tblspns grapeseed or olive oil
  • 15 ml tblspns butter or cooking margarine
  • 500 g chicken sausages, casings removed
  • 500 g chicken breast
  • 500 g skinless chicken thighs
  • 125 g lean eye bacon, diced
  • 2 medium leeks, washed, trimmed, thinly sliced
  • 3 garlic cloves, crushed
  • 2 carrots, sliced
  • 1 large stalk celery, sliced
  • 1/3 cup plain flour
  • 1/2 cup chicken stock
  • 100 msl light thickened cream
  • 3 tspns Dijon mustard
  • 180 g thinly sliced brown or field mushrooms
  • 1/2 cup frozen peas
  • 1/2 cup corn kernels, fresh or frozen
  • 1 sheet frozen puff pastry
  • 25 cm diameter
  • 7 cm height
  • 2 cm pieces. Pinch off 2cm pieces of chicken sausage after casings have been removed.
  • 1 tablespoon of oil in a large frying pan over medium heat and saute chicken pieces and pieces of sausage and bacon, in batches, for 3 to 4 minutes or until browned but not cooked through – add more oil as needed. Transfer to a plate and set aside.

Instructions

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