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Chicken, Pancetta and Leek Pie

Preperation Cooking time Ready in

5MINS 1 HOUR 1 HOUR 5 MINS

I N G R E D I E N T S D I R E C T I O N S

1.Heat the oven to 220 degrees.
3 chicken breasts 2. Heat a pan with dairy free butter on
1 large leek medium/high and add the chicken and leek.

200g pancetta or can use 4 rashers Cook until the chicken is cooked right through.
of bacon 3. Add the pancetta and cook for about 4
minutes. Add the flour,
2 tbsp plain flour mustard, crème fraiche, cinnamon and stock,
2tbsp English mustard stir and down to a medium heat.

1.5 tbsp Oatley crème fraiche Let simmer for 10 minutes.
0.5 tsp cinnamon 4. Pour the mixture into a deep oven pie dish.

1 sheet of puff pastry (Just-rol or 5. Dust the worktop with some plain flour and
roll out the pre-rolled puff pastry.
Aldi’s own brand pastry are both DF) Place the pastry on top of the dish and cook in
250ml chicken stock the oven for 20 minutes or until the pastry is

Dairy free butter cooked.

F O O D I E S F O L L O W F O O D I E S | 4 4