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Chicken, leek and bacon pot pie with garlicky greens recipe

Chicken, leek and bacon pot pie with garlicky greens recipe

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Cheat your way to a homemade chicken pie with this clever recipe using shortcrust pastry mix and a tin of chicken soup. Bacon adds a lovely smoky flavour, while leeks and fresh greens add a pop of spring colour. This is a great hearty family meal, whatever the weather! See method

  • Serves 4
  • Takes 1 hr 10 mins
  • 690 calories / serving

Ingredients

  • 200g smoked back bacon, finely chopped
  • 1 leek, quartered lengthwise and finely chopped
  • 25g plain flour, plus extra for dusting
  • ½ reduced-salt vegetable stock cube, made up to 200ml
  • 400g tin cream of chicken & mushroom soup
  • 450g pack shortcrust pastry mix
  • 2 tsp vegetable oil
  • 250g fresh greens, tough core removed and leaves finely shredded
  • 1 garlic clove, crushed
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

    2890kj
    690kcal     35%

  • Fat

    34g 48%

  • Saturates

    11g 56%

  • Sugars

    10g 11%

  • Salt

    2.2g 36%

of the reference intake
Carbohydrate 71.6g Protein 22g Fibre 6.9g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Heat a frying pan over a medium-high heat and fry the bacon for 6-8 mins until crispy. Add the leek and cook, stirring, for 3-4 mins.
  2. Reduce the heat to medium. Add the flour, then cook, stirring, for 2 mins. Reduce the heat to low, then gradually add the stock. Stir through the tinned soup, bring to a simmer, then reduce the heat; cook for 10-12 mins.
  3. Meanwhile, prepare the pastry to pack instructions, then roll out on a floured surface to a 3mm thick rectangle that’s a little larger than a 20 x 25cm baking dish.
  4. Transfer the pie filling to the dish. Cut the pastry to fit, then lay it on top of the filling; press the edges with a fork. Cut a steam hole and bake for 35-40 mins.
  5. About 10 mins before the pie is ready, heat the oil in a lidded frying pan over a medium heat. Add the greens, cook for 3-4 mins until just wilted, then add the garlic. Cook for 1 min, then add 3 tbsp water and cover. Cook for 4-5 mins until tender. Serve the pie with the greens.

See more Pie recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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