Chicken and Bacon Pie with Leeks (Puff Pastry)

Chicken, Bacon and Leek Pie is one of those classic meals that is really delicious you wonder if you could really make a good version yourself. Well you can - it really is very easy to make and can be economical too. Because it is a pie with plenty of filling ingredients you need only 2 breasts of chicken to serve 4 people and it will still be very meaty because you have good chunks of chicken - plus the bacon.

1 Tbsp. extra-virgin olive oil
2 chicken breasts
1 large leek, chopped
bacon lardons (200 g)
1 Tbsp. all-purpose flour, unbleached
1 cup milk (250 mL)
1 tsp. dried tarragon or thyme
1 sheet frozen puff pastry (375 g)

Heat the olive oil in a large heavy bottomed saucepan. Add the leek and chicken. Stir until the chicken is white and the leeks are soft. Add the bacon lardons. Stir and cook for a further 5 minutes.

Stir in the Tbsp. of flour and coat the meat and vegetables. Add the milk stirring all the time until the sauce thickens.
Add the tarragon. Add a little more milk if more liquid is required and stir in well.

Preheat the oven to 190 degrees c.

Allow to simmer for 5-10 minutes.

Spoon the mixture into a pie dish. Cover with the puff pastry sheet, cutting off any excess with a knife.

Bake in the oven for about 45 minutes or until the pastry is risen and golden.