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How to make Chicken, leek and lemon pie

Yield = 4
Prep time: 0:20
Cook time: 0:25
Total time: 0:45

Ingredients

  • 1 tablespoon olive oil
  • 600g chicken thigh fillets, chopped
  • 100g rindless shortcut bacon, chopped
  • 2 small leeks, trimmed, halved, washed, chopped
  • 2 teaspoons fresh thyme leaves
  • 1/2 cup dry white wine
  • 2 tablespoons plain flour
  • 1/2 cup pure cream
  • 3 teaspoons finely grated lemon rind
  • 1/3 cup finely chopped fresh flat-leaf parsley leaves

Mash topping

  • 800g desiree potatoes, peeled, chopped
  • 50g butter, chopped
  • 1/4 cup milk

Method

  • Step 1 Make mash topping: Place potato in a saucepan. Cover with cold water. Bring to the boil. Simmer over medium heat for 10 to 15 minutes or until tender. Drain. Return to pan. Add butter and milk. Mash until smooth.
  • Step 2 Meanwhile, heat oil in a large saucepan over high heat. Add chicken. Cook, stirring, for 5 to 7 minutes or until browned. Add bacon, leek and thyme. Cook, stirring, for 5 minutes or until leek has softened. Add wine. Cook for 2 to 3 minutes or until liquid has reduced by half. Add flour. Stir to coat. Add cream. Bring to the boil. Remove from heat. Stir in lemon rind and parsley.
  • Step 3 Preheat oven to 200°C/180°C fan-forced. Spoon mixture into a 6 cup-capacity oven-proof dish. Top with mash. Bake for 25 to 30 minutes or until lightly browned. Serve.