EYES ON THE PIES

Nothing spells comfort like these pastry winners

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

1 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 further 5 minutes.

2 Sprinkle the flour over the leeks and bacon and stir until combined. Add the wine and simmer for 2 minutes. Add the stock and stir well. Slice the chicken and return to the pan (don’t worry if it’s not fully cooked through at this point, it will finish cooking in the oven).