1 leek sliced
3 sprigs thyme picked
6 chicken thighs diced
2 tablespoons plain flour
150g bacon lardons
300ml chicken stock
Cornish Sea Salt Really Garlicky &
Super Seed topper
Ready to roll puff pastry
If you're looking for a comforting and SUPER easy Chicken pie recipe, this one features our Really Garlicky sea salt to create depth of flavour in extra quick time... No huddling over hobs for hours in our kitchen! 🙅♀️ We've also added our Super Seed Topper to the pastry top for extra crunchy flavour 🤩
Melt the butter in a large saucepan / casserole dish.
Tip in the leeks and once starting to soften, add the thyme. Continue to cook then add the chicken thighs and bacon, seasoning with Cornish Sea Salt Really Garlicky.
After about 10 minutes of cooking, stir in the flour, then mix through the chicken stock. Bring to a simmer, and continue until the meat is cooked through. Leave to chill completely - the mix will keep in the fridge for 2 days.
Save time with ready-to-roll puff pastry (or make your own!). Grease a pie tin and line with pastry for the base. Spoon in the chilled filling,drape over the pastry lid. Trim the edge, then press with a fork to seal. Brush with egg wash and lightly score a pattern if you wish, then finish with some Cornish Sea Salt Super Seed Topper.
Add to a 220C/200 fan preheated oven. Bake for 35-40 mins until golden in colour. Leave to rest for a few minutes until serving.