Family Food Box Recipes: Chicken, Leek and Bacon Pie

To make this recipe you will need:

• 
  500g James Kittow Cornish Beef Mince
• 2 tbsp Garam masala
• 2 tsp ground Turmeric  
• A few good pinches of Cornish Sea salt
• 1 tbsp tomato puree
• 1 tsp mango chutney
• 1 tsp brown sugar
• 1 tbsp mild Curry powder
• 1 beef jelly stock pot (or stock cube) dissolved in just 1 mug of boiling water.  
• Olive oil
• 1 stick of celery diced
• 1 onion diced
• 6 mushrooms diced
• 4 large Potatoes, peeled and roughly chopped into small 1.5 inch pieces
• 2 carrots diced

Method:

1. Cook the Chicken:

   • Preheat your oven to 180°C (160°C fan) / Gas Mark 4.
   • Place the chicken thighs and drumsticks in a baking dish, drizzle with 1 tbsp olive oil, season with salt & pepper, and roast for 30-35 minutes until cooked through.
   • Once cooled slightly, shred the meat off the bones and set aside.

2. Prepare the Filling:

   • In a large pan, heat the remaining 1 tbsp olive oil and fry the bacon until golden.
   • Add the leeks and garlic, cooking for 5 minutes until softened.
   • Stir in the butter, then sprinkle over the flour and mix well to form a paste.
   • Gradually pour in the chicken stock, stirring constantly to avoid lumps.
   • Add the cream, mustard, and thyme, then simmer for 5 minutes until thickened.
   • Stir in the shredded chicken, season with salt & pepper, and remove from heat.

3. Assemble the Pie:

   • Preheat the oven to 200°C (180°C fan) / Gas Mark 6.
   • Transfer the filling into a pie dish.
   • Roll out the puff pastry slightly and lay it over the top, trimming any excess. Press down the edges and crimp with a fork.
   • Brush the top with beaten egg and cut a small hole in the centre to allow steam to escape.

4. Bake & Serve:

   • Bake for 25-30 minutes, or until the pastry is golden brown and crisp.
   • Let it rest for a few minutes before serving with mashed potatoes or steamed greens.