Chicken and Leek Pie
Serves 5
Prep Time 35 mins
Cooking 45 mins
Level medium
Ingredients
- 500g Boneless Chicken Thighs
- 2 Cut into thick slices Leeks
- 100g Thick cut Bacon
- 100g Button Mushrooms
- 1 small cup White Wine
- 1/2tsp Grated Nutmeg
- 2tsp Chopped fresh Rosemary
- Handful baby Baby spinach
- 1 pot Hanini Creamylight for Cooking, Original
- 2 Large , peeled ,boiled and mashed Potatoes
- 100g Grated Cheese
- 2tbsp Parmesan Cheese
- 2 tbsp Chopped Parsley
- 3tbsp Salted butter
- Egg Yolk
- Salt and pepper to taste
Cut the chicken into bite size chunks, season with salt and pepper. Shallow fry the chicken pieces in a spoon of hot melted butter until browned. Next stir in the bacon, leeks and mushrooms, sprinkle with rosemary and nutmeg. Splash with white wine, allow simmering, mix in the spinach and bind with enough white sauce. Transfer the mixture into an ovenproof casserole dish. Mix the mashed potatoes with the butter, cheeses and parsley, season to taste, beat in the yolks. Spread the mash potatoes over the chicken mixture and bake in a moderately hot oven until the mash is golden.
Recipe by Aceline Media
