Chicken Leek And Bacon Casserole Recipes

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CHICKEN BACON AND LEEK POT PIE/CASSEROLE



Chicken Bacon and Leek Pot Pie/Casserole image

Great comfort food! This is a delicious filling for a pot pie or served as a casserole, the flavours of the bacon and leek especially gives this chicken dish a lovely flavour and the herbs finish it off beautifully. Easy to prepare and can be frozen

Provided by JoyfulCook

Categories     Pot Pie

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 18

1 kg chicken thigh, boneless and large dice
100 g bacon, smoky, big dice
1 onion, small, diced
1 celery rib, diced
150 g canned mushrooms, thick sliced
1/2 cup plain flour
1 1/2 tablespoons oil
1 leek, chopped, white only
1/2 cup white wine, not too dry
2 -3 cups chicken stock
1 teaspoon salt
2 -3 teaspoons lemon pepper
2 teaspoons lemon juice
1/2 teaspoon pepper, black, course
2 teaspoons mixed Italian herbs, the kind that has chili and garlic in it
2 tablespoons Italian parsley, chopped
cayenne pepper, a couple of shakes (optional)
cornflour, to mix

Steps:

  • Cut chicken into large chunks and dust sparingly with the flour. divide in half and brown in skillet, remove and place to one side.
  • Add the onion, leek celery, mushrooms and bacon to the pan stirring for a few minutes. then add the wine, chicken stock, (enough to just cover the ingredients) herbs and seasoning and simmer for 3-4 minutes.
  • Return the Chicken and add the parsley and lemon juice and either simmer for 35 - 40 minutes or cook in a microwave on simmer for 20 minutes. Thicken with some cornflour mixed with a small amount of water if necessary.
  • You can either put a pastry lid on this and serve it as a pot pie or serve with vegetables as a casserole.

Nutrition Facts : Calories 567.6, Fat 37.6, SaturatedFat 10.4, Cholesterol 153.7, Sodium 874.5, Carbohydrate 16.9, Fiber 1.7, Sugar 3, Protein 35.3

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