For dinner on Saturday night (yes I stayed in to watch Britain’s Got Talent…) we had a delicious chicken, leek and potato pie. A recipe created by my mum, this dish is quick, easy and cheap to make.
Chicken, leek and potato pie (serves 4)
2 large chicken breasts, cooked, skinned and shredded
4 rashers bacon, chopped into small pieces
3 medium leeks, sliced
200g button mushrooms, sliced
4 medium potatoes, sliced and par boiled
Walnut- sized knob of butter, plus extra for brushing top
1tbsp sunflower oil
2 rounded tbsps plain flour
250ml chicken stock
1tsp wholegrain mustard
Salt and pepper
½ tsp dried thyme
100g grated cheddar
1. Pre-heat oven to 180˚c (170˚c for a fan oven)
2. In a medium sized saucepan, melt the butter with the sunflower oil
3. Fry the bacon, leeks and mushrooms for 4-5 minutes
4. Add the flour, coating the veg and cook on a lower heat for 2 minutes
5. Pour in the stock and milk, turn up the heat and bring to a simmer, stirring continuously until the sauce thickens
6. Add the mustard and thyme, and season to taste with salt and pepper
7. Stir in the cooked chicken and heat through for a few minutes
8. Pour mixture into a large, round casserole dish and arrange the potatoes in a layer on top
9. Brush with some melted butter and sprinkle with grated cheese
10. Cook in the pre- heated oven for 25-35 minutes, until golden and bubbling
11. Enjoy with green veg of your choice (personally I’m a little bit addicted to broccoli)
Earlier in the day I had picked up a bottle of Makutu Bay Sauvignon Blanc, on offer at Sainsburys for just £4.99 (reduced from £10.99), which we served alongside the meal.
The aroma of this wine was pretty bland and upon tasting, while the bottle promised ‘hints of nectarine and grassy, gooseberry aromas’ as well as ‘a full palate and a lingering finish’, I felt that it was lacking in body and length.
Mostly I got sour pineapple and grapefruit on the palate but in fairness, while I wouldn’t personally recommend it for drinking on its own, alongside our creamy chicken dish it did work well. The neutral flavours of the sauce in the pie balanced out the acidic, tart flavours of the wine nicely.
My verdict; not my favourite Sauvignon Blanc, but if powerful tropical fruit flavours are your thing, or if you’re indulging in a creamy sauce- based dish, this wine is worth the price tag!