Chicken, Bacon, and Mushroom Pie – Nigella Lawson
This is a stunning recipe. It’s easy to make and can be made ahead of time for a dinner or for a special meal.
600g chicken breast chopped
4 bacon rashers, coarsely chopped
200g Mushrooms, coarsely chopped
1 leek, white part only, thinly sliced
2 tbs plain flour
1 ½ cups chicken stock
¼ cup (60g) sour cream
1 tablespoon Dijon mustard
1 tablespoon finely chopped tarragon
2 teaspoons dried thyme
1 sheet puff pastry
Brown the chicken and bacon in butter. Set aside.
Add mushrooms and leek to the pan and cook until leek softens, around four or five minutes. Return all ingredients to pan and add flour stirring to combine.
Remove from heat and add the remain ingredients and stir to combine.
Divide mixture equally among four 1 cup ramekins or other individual dishes and top with puff pastry discs cut to size.
Bake in preheated oven at 200C for 20 minutes or until pastry has browned. Serve hot.
Chicken Bacon and Mushroom Pie – Nigella Lawson is a very easy to make dish and can be made ahead of time and kept in the fridge. I usually prepare the ramekins and cover with plastic wrap and add the pastry tops just before cooking. If you use a double layer of puff pastry with lard between the layers the tops rise magnificently.