Spring Chicken Pot Pie

Ingredients

  • Shredded Chicken or Chicken Thighs

  • 1 tbsp olive oil

  • 3–4 oz bacon (optional)

  • 2 leeks, sliced

  • 3 tbsp flour

  • ½ cup white wine (or extra stock)

  • 1 cup chicken stock

  • ¾ cup crème fraîche or sour cream

  • 1 cup spinach

  • 1 tbsp Dijon mustard

  • Small handful fresh tarragon (optional)

  • 1 sheet puff pastry

  • 1 egg, beaten

  • Salt + pepper

Instructions

  1. Brown the chicken
    Season chicken with salt and pepper. Heat oil in a large pan and cook chicken 3–4 minutes per side until lightly golden. Remove and set aside.

  2. Cook the base
    In the same pan cook bacon (if using) until browned. Add leeks and cook until soft.

  3. Make the sauce
    Sprinkle in flour and stir for about a minute. Add wine and let it bubble, then add the chicken stock.

  4. Add filling ingredients
    Slice the chicken and return it to the pan. Stir in crème fraîche, spinach, mustard, and tarragon. Simmer a few minutes until slightly thick.

  5. Assemble the pie
    Pour filling into a baking dish. Lay puff pastry over the top and seal the edges.

  6. Bake
    Brush pastry with egg and cut a small hole in the center. Bake at 400°F / 200°C for about 40 minutes, until golden.