My favourite Pie to make at the moment is Chicken Leek and Bacon Pot Pies. My friend and neighbour gave me this recipe after we had dinner there last winter and it has become a regular in our household, especially in cold weather.
40g Unsalted Butter
1 tbs Olive Oil
3 Leeks (pale part only), thinly sliced
4 bacon rashers, rind removed, chopped
800g chicken thigh fillets, cut into 2cm pieces
1tbs plain flour
Pinch of nutmeg
200ml chicken stock
300ml light sour cream or creme fraiche
2 tbs chopped flat leaf parsley
2 tbs lemon juice
4 sheets frozen puff pastry
1 egg, lightly beaten
Heat the butter and oil in a pan over low heat. Add the leek, bacon and chicken and cook, stirring for 6-8 minutes until the leek is soft and the chicken is almost cooked. Stir in the flour and nutmeg and cook for 1-2 minutes until the chicken is cooked through. Stir in the stock, increase heat to medium and bring to the boil. Season, then remove from the heat and stir in the sour cream, lemon juice and parsley. Cool completely.
Putting It Together:
Preheat the Oven to 200 degrees Celsius
Cut two 1cm strips from the side of each pastry sheet. Set aside. Cut pie lids from the remaining pastry, 1 cm wider than the top of the 300ml pie dishes or ramekins. Divide chicken mixture among dishes. Press pastry strips around the rim of each dish to make a 'collar' and brush with some of the egg. Carefully top with pie lids, press firmly into the collar to seal, then trim edges if necessary. Make 2 cuts in each pie top, then brush with remaining egg. Bake the pies for 20 mins or until puffed and golden.
* I used small ramekins for the kid's and my pies and used bigger bowls for the men's pies. When I've used them for dinner parties I've made them in small ramekins and served them up with green veggies.
* As there is lots of sauce I often throw in veggies like broccoli, peas or corn, before throwing them in the oven.
What's your favourite winter warmer?