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How to make Creamy chicken boscaiola pot pie

Yield = 4
Prep time: 0:20
Cook time: 0:45
Total time: 1:05

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 500g chicken breast fillets, cut into 2cm pieces
  • 6 shortcut bacon rashers, chopped
  • 2 small leeks, white part only sliced
  • 200g cup mushrooms, quartered
  • 2 garlic cloves, crushed
  • 1/2 cup dry white wine
  • 1 tablespoon plain flour
  • 300ml thickened cream
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/3 cup frozen peas
  • 2 sheets frozen shortcrust pastry, partially thawed
  • 1 egg, lightly beaten
  • Mixed salad leaves, to serve

Method

  • Step 1 Preheat oven to 220C/200C fan-forced.
  • Step 2 Heat oil in a 5cm-deep, 22cm round (top) ovenproof frying pan over medium- high heat. Add chicken. Cook, stirring occasionally, for 5 minutes or until browned all over. Transfer to a plate.
  • Step 3 Add bacon to same pan. Cook, stirring, for 4 minutes or until lightly browned and crisp. Add leek and mushroom. Cook, stirring occasionally, for 3 minutes or until leek just softens. Add garlic. Stir to combine. Add wine. Cook for 2 minutes or until reduced by half. Sprinkle over flour. Stir to combine. Add cream. Bring to a simmer, stirring. Simmer, uncovered, for 5 minutes or until sauce thickens slightly. Stir in chicken, parsley and peas. Season with salt and pepper.
  • Step 4 Meanwhile, using leaf-shaped cookie cutters or a small knife, cut leaf shapes from 1 pastry sheet.
  • Step 5 Carefully place remaining pastry sheet over chicken mixture. Trim edges. Press edge using a fork. Brush with egg. Place leaves on pastry decoratively. Brush leaves with egg. Bake for 20 to 25 minutes or until pastry is golden. Stand for 5 minutes. Serve with salad.