EYES ON THE PIES

Cook’s Tip

The uncooked pie (up to the end of step 4) will keep frozen, well covered, for up to three months

LCO

CHICKEN POT PIE

PREP 20 MINS COOK 1 HOUR 15 MINS SERVES 6 (AS A MAIN)

600g skinless chicken thigh fillets, trimmed of fat
Freshly ground black pepper
1 Tbsp olive oil
100g lean eye bacon, trimmed of fat, finely chopped
2 leeks, sliced
3 Tbsp plain flour
100ml white wine
200ml salt-reduced chicken stock
200g light sour cream
100g frozen peas
1½ Tbsp Dijon mustard
1 bunch tarragon, chopped
1 x 60g egg, whisked
1½ sheets 25% reduced-fat puff pastry, thawed
400g Zerella Baby Spud Lite potatoes, steamed, to serve
400g mixed greens, steamed, to serve

Season the chicken thighs with pepper. Heat the oil in a large heavy based saucepan over medium-high heat. Add the chicken and cook for 3-4 minutes each side or until lightly golden. Transfer to a plate. Add the bacon to the pan and cook, stirring occasionally, for 5 minutes or until golden. Stir in the leeks and cook, stirring occasionally, for a