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Chicken, leek and bacon pot pie with garlicky greens recipe

Chicken, leek and bacon pot pie with garlicky greens

Created by The Tesco Recipes team

Cheat your way to a homemade chicken pie with this clever recipe using shortcrust pastry mix and a tin of chicken soup. Bacon adds a lovely smoky flavour, while leeks and fresh greens add a pop of spring colour. This is a great hearty family meal, whatever the weather!

See method
  • Serves 4
  • Takes 1 hr 10 mins
  • 690 calories / serving

    Ingredients

    • 200g smoked back bacon, finely chopped
    • 1 leek, quartered lengthwise and finely chopped
    • 25g plain flour, plus extra for dusting
    • ½ reduced-salt vegetable stock cube, made up to 200ml
    • 400g tin cream of chicken & mushroom soup
    • 450g pack shortcrust pastry mix
    • 2 tsp vegetable oil
    • 250g fresh greens, tough core removed and leaves finely shredded
    • 1 garlic clove, crushed

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    Each serving contains

    Energy
    2890kJ 690.0kcal
    35%
    Fat
    34g
    high48%
    Saturates
    11g
    high56%
    Salt
    2.2g
    high36%
    Sugars
    10g
    low11%

    of the Reference intake

    Carbohydrate 71.6gProtein 22.0gFibre 6.9g

    Method

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Heat a frying pan over a medium-high heat and fry the bacon for 6-8 mins until crispy. Add the leek and cook, stirring, for 3-4 mins.
    2. Reduce the heat to medium. Add the flour, then cook, stirring, for 2 mins. Reduce the heat to low, then gradually add the stock. Stir through the tinned soup, bring to a simmer, then reduce the heat; cook for 10-12 mins.
    3. Meanwhile, prepare the pastry to pack instructions, then roll out on a floured surface to a 3mm thick rectangle that’s a little larger than a 20 x 25cm baking dish.
    4. Transfer the pie filling to the dish. Cut the pastry to fit, then lay it on top of the filling; press the edges with a fork. Cut a steam hole and bake for 35-40 mins.
    5. About 10 mins before the pie is ready, heat the oil in a lidded frying pan over a medium heat. Add the greens, cook for 3-4 mins until just wilted, then add the garlic. Cook for 1 min, then add 3 tbsp water and cover. Cook for 4-5 mins until tender. Serve the pie with the greens.

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