Post by @alexskitchenbangers

Creamy Chicken & Bacon Leek “Pie” One of my favourite little weeknight hacks is baking the puff pastry separately 🤌🏼 You still get all the cosy pie vibes, but it’s quicker, easier and you don’t have to wait for a full pie to cook through. Ingredients (serves 2): For the filling 200g chicken breast, diced
 2 bacon medallions, chopped
 ½ large leek, finely sliced
 2 tsp chopped garlic
 ½ tsp dried thyme
 10g plain flour
 150ml chicken stock
 100ml single cream
 ½ tsp Dijon mustard
 30g reduced fat mature cheddar, grated
 Salt
 Black pepper For the pastry 2 squares reduced fat ready rolled puff pastry (50g each)
1 small egg, beaten, for brushing 💞 Preheat the oven to 200°C fan. 💞 Slice the puff pastry & place them on a lined baking tray, lightly brush the tops with beaten egg, then lightly score the pastry with a knife. Bake for 13-15 minutes, until well risen and golden. 💞Slice the bacon medallions into small pieces. Fry over medium-high for 3-4 mins & remove from the pan 💞Season the chicken with salt and black pepper, then add it to the same pan. Fry for 6-7 minutes. 💞Add the sliced leek and cook for another 3-4 minutes until softened. 💞Add the chopped garlic and thyme and cook for around 30 seconds.Sprinkle over the flour & stir well, cooking for 1 minute. 💞Pour in the stock, cream & add mustard, season with salt and black pepper, then stir through the cheese. 💞Cook gently for a couple of mins until the sauce is creamy and has thickened. If it becomes a little too thick, add a small splash of water. Return the cooked bacon to the pan and stir everything together. 💞Divide the filling between then place a golden puff pastry square on top of each. 💞Serve with your fav sides. Calories per portion: 439 | Protein: 38.4g | Fat: 19.9g | Carbs: 25.1g • • _____ #highproteinrecipes #comfortfood #healthymeals #dinnerrecipes #EasyRecipes