– 15g butter
– 2 leeks (sliced)
– 6 bacon rashers (chopped)
– 350ml cider
– 1 chicken stock pot
– 300ml creme fraiche
– 400 leftover chicken (flaked)
– 1 puff pastry sheet
First, fry the leeks and bacon for five minutes.
Then add the cider and cook down by half. Also throw in the chicken stock pot and creme fraiche.
Add in the leftover chicken and cook until the meat is warmed through and the sauce has thickened up.
Pour the chicken mix into a baking dish, before rolling out a puff pastry sheet as a pie lid.
Top the dish with the pie lid and bake for 20-25 minutes at 180 degrees celsius or until golden brown.