Chicken pan pie

Serves 6 Preparation: 15 min Cooking: 40 min

50 g butter 250 g bacon, chopped 1 onion, chopped 4 carrots, sliced 2 celery stalks, chopped salt and pepper 4 sprigs thyme 60 ml (¼ c) flour 1 litre chicken stock 4 chicken breasts, cooked and shredded 250 ml (1 c) cream 3 potatoes, thinly sliced

Preheat the oven to 200 ˚C.

1. In a saucepan with 20 g butter over medium heat, cook the bacon until crisp. Remove it with a slotted spoon and set aside, leaving the bacon drippings in the pot.

2. Add the onion, carrots, celery, salt and thyme and cook over medium heat until the vegetables soften. Add the flour, stir and cook another 2 minutes.

3. Pour in the stock and bring to a simmer.

4. Add the chicken and cream and simmer another 5 minutes. Season with salt and pepper. Stir in the cooked bacon.

5. Transfer the chicken mixture to an ovenproof dish. In a bowl toss the potatoes with remaining melted butter, salt and pepper.

6. Scatter over the chicken and bake for 20 minutes or until golden.

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