As the cold nights draw in, we need something warming in the evenings. Last night, it was pie but no ordinary pie - it was chicken, bacon and leek pie.
We like puff pastry for our pies and, thankfully, supermarket block puff pastry is Hannah friendly! This saves a lot of time. For four portions (two for dinner and two for lunch the next day), we use two chicken breasts, four rashers of bacon, and a leek. Chop these into bitesize pieces and fry these off. Once cooked, use the same pan (for the juices) to make a white sauce. We use the roux method - see our post on lasagne for more details. Mix in the rest of the filling then assemble your pie. Glaze and bake at around 180°C for 30 minutes. We serve with garlic potatoes and green vegetables.