Chicken, Bacon & Mushroom Pie – gluten free
The sauce in this is the same sauce as I made for my Chicken Lasagna, in fact I made this at the same time as I made the lasagna which meant I saved on time and cooking costs and have spare dinners in the freezer for a day I don’t feel like cooking or those times when all the bills hit at once and I am skint.
You can add the sauce to cooked pasta, top it with creamy mash, change the chicken to roasted peppers to make it vegeterian and even use a vegetable stock and vegan cheese to make it vegan.
Stick it in some pastry or thin it out by using half milk and half stock then blend it and turn it into a soup. This is one seriously versatile sauce.
Ingredients
Dissolve a stock pot in boiling water if you don’t have fresh stock.
Instructions
Heat 2 tbsp of oil on a non stic pan then add the potatoes and fry until they start to turn brown
Serve with your favourite vegetables or a nice side salad.
Making this today, looking forward to it. Will let you know how I get on!