Chicken and Bacon Pies

Serves 6
Prep Time 20 mins
Cooking 40 mins
Level medium


  • 1 tbsp Vegetable Oil
  • 1, thinly sliced Leeks
  • 2, finely chopped Bacon Rashers
  • 1 small can, drained Mayor Sliced Mushrooms
  • 1 tbsp All-Purpose Flour
  • half tablespoon with 250ml water Pinto's Pride Chicken Spoon Stock
  • 80ml Hanini Creamylight for Cooking, Original
  • 1 tbsp Mayor Mustard
  • 500g, shredded Chicken Pieces
  • 2 sheets, ready made Puff Pastry
Preheat the oven to 200C/180C fan assisted oven. Heat oil in a medium sized saucepan, cook the leek, bacon and mushrooms, stirring until leek softens. Stir in the flour, cook, stirring until mixture boils and thickens. Stir in the cream, mustard and cooked chicken. Cut the pasty in small pieces according to your oven dish and fill in each part. Divide mixture and top each part with the remaining pasty. Cut out excess pasty. Bake, uncovered in oven for about 20 minutes or until browned.

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