POLOKWANE – Looking for a hearty meal for dinner tonight that will have the family asking for more?
What’s for Dinner has the answer and says this leek, bacon and chicken pie is ideal for quiet evenings.
Ingredients
- 1kg chicken breasts, cubed
- 1 x KNORR Creamy Garlic Sauce
- Robertsons Atlantic Sea Salt
- Robertsons Freshly Ground Black Pepper
- 120g stork margarine
- 2 large leeks, washed and sliced
- 6 rashers bacon, chopped
- 125ml fresh parsley
- 160ml milk
- 250ml cream
- 1 roll puff pastry
Method
- Preheat oven to 200°C
- Toss chicken in KNORR Creamy Garlic
- Sauce contents and season with salt and pepper.
- In a frying pan melt 40 g margarine, sautè leeks and bacon for 10 minutes until well softened.
- Remove from pan.
- Melt remaining margarine and fry chicken pieces until golden brown.
- Add leek mixture to pan, add parsley.
- Pour in the milk and cream.
- Simmer for about 5 minutes.
- Place the mixture into an ovenproof dish and cover with pastry.
- Brush with beaten egg and bake at 200°C for 35-40 minutes until golden brown.
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