Spring chicken pot pie - Master recipes
Season the chicken thighs with some salt and pepper. Heat the oil in a heavy-based saucepan and fry the chicken for 3-4 mins on each side until lightly golden, then transfer to a plate. Add the bacon...
Ingredients
- 4-6 skinless, boneless chicken thighs -
- 1 tbsp olive oil -
- 100g smoked bacon lardons -
- 2 leeks , sliced -
- 3 tbsp plain flour -
- 100ml white wine (or extra stock) -
- 200ml chicken stock -
- 200g crème fraîche -
- 100g frozen or fresh podded peas -
- 1½ tbsp Dijon mustard -
- small bunch of tarragon , chopped -
- 1 egg , beaten -
- 320g sheet puff pastry -
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