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    Hairy Bikers' speedy chicken and vegetable pot pies

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    Hairy Bikers' speedy chicken and vegetable pot pies

    • Preparation time: 10 minutes
    • Cooking time: 24 minutes
    • Total time: 34 minutes

    Serves: 4

    Ingredients

    2 rindless lean smoked back bacon rashers
    Oil, for spraying
    150g button mushrooms, wiped and halved
    1 slender leek, trimmed and finely sliced
    2 skinless boneless roast chicken breasts, cut into small Pieces (about 200g), or lean leftover roast chicken
    25g plain flour
    500ml chicken stock, made with 1 stock cube
    150g broccoli, cut into small florets
    75g frozen peas
    2 tbsp half-fat crème fraiche
    3 sheets of filo pastry, each about 45g
    Flaked sea salt
    Freshly ground black pepper

    Method

    Preheat the oven to 220°C/Fan 200°C/Gas 7. Trim any visible fat off the bacon rashers and cut them into strips about 1.5cm wide. Mist a large non-stick saucepan with oil and place it over a medium heat. Add the bacon to the pan, then stir in the mushrooms and cook for 4 minutes, stirring regularly until they are beginning to brown.

    Add the leek and chicken and cook for 1 minute more, stirring. Sprinkle over the flour and cook for a few seconds before gradually adding the stock, just a little at a time.

    Bring to a simmer and season well with a pinch of salt and lots of freshly ground black pepper. Add the broccoli florets and peas and bring the water back to a simmer. Cook for 4 minutes, while stirring, until the sauce thickens, then remove from the heat and stir in the crème fraîche.

    Divide the mixture between 4 individual pie dishes – each will need to hold about 350ml. Spray each sheet of filo pastry with oil and cut them into 4 wide strips. Working quickly, top each dish with 3 strips of the filo, oiled-side up, crumpling and scrunching them loosely as you go.

    Place the dishes on a baking tray and bake the pies in the centre of the oven for 12–15 minutes or until the pastry is golden brown and the filling is hot and bubbling.

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    Recipe from THE HAIRY DIETERS EAT FOR LIFE by
    Si King & Dave Myers, Weidenfeld & Nicolson (2013) 

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