Thursday, October 6, 2011

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!!

1 comment:

ZippyZippy said...

That sounds delicious and easy. Will definately be trying this one,
thanks for sharing :)

Related Posts with Thumbnails