- 2 chicken breasts, cut into bite-size pieces
- 3 medium leeks, clean and copped into 1cm rings
- 5 slices of bacon
- 400ml chicken stock
- 150ml double cream
- 1 tablespoon of Jim Beam bourbon, or any whiskey
- 1 clove of garlic, crushed
- 1 tablespoon of fresh rosemary, chopped.
- 1 egg
- Half a packet of pre-bought puff pastry, at room temperature.
- Salt and pepper to taste.
Preheat oven to 220c.
1. Fry the bacon in some butter until nearly crisp, in a saucepan larger enough to take all the ingredients, remove and place on a plate to rest, keep the juices for step 2.
2. In the same saucepan, and a big knob of butter and cook the leek over a medium heat until soft, but not browned, the add the garlic and cook for a further minute.
3, Add the chicken pieces cook until sealed (when all the pink vanishes), then add the rosemary.
4. Pour in the chicken stock and bring to the boil, then turn down heat, add the rested bacon, season with the salt and pepper and simmer gently for ten minutes.
5. Whilst the filling is simmering, roll the puff pastry to about 3mm thick and to the size of your oven-proof dish, I use a 8" x 12" dish. Use the bottom of the dish as a cutting guide.
6. Add 150ml of double cream and the bourbon/whiskey and simmer for a few more minutes.
7. Pour the contents of the saucepan through a colander, and catch the gravy in another bowl, I usually let this sit for about five minutes. Place the drained filling into your oven-proof dish and carefully top iti with the puff pastry,
8. Beat the egg in a small bowl and brush over the pastry, I normally gently score the pastry with diagonal lines, being careful not to cut all the way through the pastry. Place the pie into the oven and cook for around 20 minutes, or until the pastry is golden brown and crispy.
9. Serve with the drained gravy and some lovely potatoes and veggies, or its just as yummy with home made fries!