Chicken And Leek Pot Pie - cooking recipe

Ingredients

2 tsp vegetable or olive oil
2 None leeks, pale section only, halved, sliced
1 None carrot, peeled, finely chopped
1 stalk celery, finely chopped
3 slices bacon, chopped
18 oz ground chicken
2 tbsp flour
2 tsp fresh thyme leaves
2 tsp finely grated lemon zest
1 sheet frozen puff pastry, thawed
None None mixed greens, to serve

Preparation

Preheat oven to 400\u00b0F.
Heat oil in a frying pan over high heat. Cook leeks, carrot and celery, cover, for 10 mins, or until soft. Add bacon and ground chicken. Cook, stirring to break up any lumps, for 5 mins, or until browned. Add flour and thyme. Cook for 2 mins. Stir in 2 cups water then bring to a boil. Reduce heat, cover and simmer, stirring occasionally, for 5 mins, or until sauce thickens. Remove from heat and stir in lemon zest. Season. Let stand for 30 mins to cool.
Transfer filling to a 9 inch pie dish. Top with puff pastry. Press pastry firmly around edges to seal. Using a sharp knife, trim excess pastry. Cut 2 slits in top of pie. Bake for 25 mins, or until golden brown. Let stand for 5 mins. Serve with mixed salad.