Chicken {Heart} Pie

Now that I have some of my cooking mojo back, I thought that I would post
some of my tried and tested favourite meals.
(with both pregnancies I totally lost the ability to cook - it was either burn't or tasteless)


I make this when I want to cook something yummy but can't be 

bothered going to a lot of trouble. Enjoy!

6-8 Chicken Tendeloins (organic if possible) cubed

~I like tendelions because they are not as dry as the breast but easier to cut than the thigh~

1 packet of short cut bacon cut into small pieces

1 leek sliced thin

8 Mushrooms sliced or more if you like them lots like we do

1 Big handful of baby spinach

250gram light sour cream

2 teaspoons Djion Mustard

1 teaspoon Seeded Mustard

1 tablespoon of plain flour

Dash (or more) of any white wine

Salt and pepper to taste

1 and 1/2 sheets puff pastry

egg wash for the pastry

heart shaped cookie cutter

• Gently warm the leeks (careful not to burn them as they go bitter) then add chicken and bacon to brown.
• Add the mushys cook them a little then add the wine and don't forget scrape all the goodness from the bottom of the pan as you stir. Let it simmer a little while the wine evaporates then add the flour, sour cream and mustards.
• Add salt and pepper to taste
• Simmer until sauce thickens
• I like to add the spinach last so its not too soggy
• Scrape everything into a pie dish and cover with the puff pastry
• Use the cookie cutter and cut out lots of pretty hearts to decorate the top (you could skip this step but really where's the fun in that)
• Cover in the egg wash
• Place in the oven to cook for about 1/2 hour until warmed through and golden on top.

We usually have this with a lovely big salad

Easy Peasy!!