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Winter Pie Recipe

Winter Pie Recipe

Today's post is a collaboration post. Edgell are working to show how easy it is to add more vegies to your everyday meals, making each dish not only tastier, but healthier as well. Teaming up with Edgell, I had a look through my back catalogue of recipe ideas to see which one could use an extra hit of flavour. I decided to revisit a favourite at our house, the chicken and leek pie, though this time I added Edgell's Baby Peas to the mix, along with a few other surprises!

Dave and I have been eating pies for a month and after a few trials, I've finally found the mixture I'm happy with! It's truly delicious and perfect for dinner, especially as the nights get cooler and cooler. I've even frozen a few for later (partly because we had enough pies to last a year!) and plan to use them on busy nights when I don't feel like cooking.

Chicken Leek Bacon Pea Pie 

1 tablespoon olive oil
850g chicken tenderloins, roughly chopped
salt and pepper
4 rashers bacon, sliced
5 sprigs fresh thyme
100g butter
250g button mushrooms, sliced
1 leek, washed well and sliced
1 brown onion, peeled and chopped
3 garlic cloves, minced

Edgell baby peas
1⁄2 cup gluten free plain flour (GF optional)
2C free-range chicken stock
egg wash
sesame seeds to garnish
pre-rolled shortcrust pastry
pre-rolled puff-pastry 

Heat the oil in a large pot. Add your chopped chicken and bacon, season with salt and pepper. Remove from heat when it’s cooked and slightly golden then set aside. In the same pan melt the butter and sauté the mushrooms, leek, onion and garlic, add thyme, cook for around for 5 minutes.
Gradually whisk in the chicken stock, add in your cooked chicken and bacon and leave to simmer for 15 minutes. Remove from heat and sift in your flour, mix together to thicken your filling mixture.
Add in your can of Edgell baby peas and stir through mixture.
Place the mixture in a bowl, cover with a tea towel then place in the fridge to cool down.
Grease your individual pie tines with butter, then carefully line with the shortcrust pastry. Place them into the freezer for 30 minutes.
Remove from freezer, add the filling and top with puff pastry, sealing the edges well. I like to decorate my pies by cutting the initial of the guest who is eating it. Brush with egg wash, sprinkle with sesame seeds and bake in the oven until pastry is golden brown on top and cooked through on the bottom. Serve with tomato relish. 

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