- Serves 6
- Preparation Time 10MINS
- Cook Time 01HR
800g Chicken thigh, sliced
2 med leeks, sliced
2 carrots, peeled and diced into 1cm cubes
2 large potatoes, diced into 1 cm cubes
100g bacon, sliced
2 tsp fresh Thyme
1 tbs Dijon mustard
1 cup plain flour
1 litre Campbells Real Stock Chicken Salt reduced
1 sheet puff pastry
STEP 1 Preheat oven to 180 C
STEP 2 In a large pot heat 20g butter, add sliced chicken and cook until starting to brown – about 10 mins. Remove chicken from pot and set aside. Add the remaining butter to the pot. Add bacon, leek, potato, carrot and thyme cook for 10 minutes, stirring occasionally. Return chicken to the pot, add mustard stir until combined. Add the flour and stir until combined add the Campbells Real stock and mix well.
STEP 3 Bring mixture to the boil, return to a simmer for 10 minutes.
STEP 4 Place chicken mixture into a 10 cup (2 litres) pie dish. Place pastry over the mixture and bake in the oven for 35 minutes.