Chicken and bacon pot pie

By Stephcooksstuff · 60 min

Ingredients

Instructions

1. Preheat the oven to 220°C.
2. In an oven-safe frying pan with a little olive oil, cook the bacon, leeks, a pinch of salt and pepper, and the chicken until the leeks are soft and the chicken is cooked through.
3. Stir in the Dijon mustard, chicken stock powder, dill and flour. Pour in the cream and stir until it becomes a smooth sauce.
4. Turn off the heat. Spread the spinach leaves over the top without mixing them in.
5. Lay the puff pastry sheets over the creamy mixture, tucking the corners in. Spritz the pastry with a little olive oil.
6. Bake for about 20 minutes, until golden.

Summarized from Stephcooksstuff's video. Watch it for the details.