Chicken Leek and Bacon Pie

Описание: #chickenpierecipe #pierecipes #comfortfood

Chicken, Leek, and Bacon Pie
I usually make this pie with a homemade savoury shortcrust pastry, but for a quicker option, store-bought puff pastry works perfectly. It’s a delicious dish with not too many ingredients, and the herbs really bring out a lovely flavour

Savoury Shortcrust Pastry Recipe Tutorial:    • Savoury Shortcrust Pastry  

Chicken Leek and Bacon Pie
Timings:
• Prep Time: 30 mins.
• CookingTime: 25 mins.
• Total Time: 55 mins.
• Servings: 6- 8 people

Ingredients:
Savoury Shortcrust Pastry
• 1 ¼ cups (200g/7 oz) self-raising/plain/all-purpose flour
• Pinch of salt
• ¼ cup (100g/3 ½ oz) butter, frozen and grated (I use 50g butter and 50g lard/dripping eg. Frytex, Trex )
• 2-3 tbsps cold water

Pie Filling:
• 2 tbsp olive/rapeseed oil
• 1 cup (150g/5 oz) bacon lardons
• 2 medium leeks (sliced)
• 5-6 chicken breasts (cut into chunks)
• 1 tsp dried thyme
• 4 bay leaves
• ¾ cup (200 ml/6.76 fl oz) chicken stock
• ¾ (175 ml/6 fl oz) double/heavy cream
• 2 tbsp cornflour/cornstarch
• salt & pepper
• milk/egg to glaze

Method:
Shortcrust Pastry:
1. Sift the flour into a bowl and mix in the salt.
2. Rub the butter/lard into the flour with your fingertips until it resembles breadcrumbs.
3. Gradually add the liquid by starting with 1 tbsp of water, then adding a little more until the mixture comes together to form a dough.
4. Place on a floured worktop and gently bring it together with your hands, then shape it into a round ball.
5. Wrap in clingfilm and chill in the fridge for 30 minutes before using.

Pie Filling:
1. Preheat the oven to the following temperatures:
• 160°C/320°F [Fan Oven]
• 180°C/360°F [No-Fan]
• Gas Mark 6.
2. Add oil to a large frying pan and once heated fry the bacon lardons until crispy, remove from the pan and set aside.
3. Add the leeks to the same pan and cook until softened, then add the chicken chunks and fry for a few minutes
4. Return the bacon lardons to the pan, and stir in the dried thyme, bay leaves, chicken stock, double cream, and cornflour dissolved in 2 tablespoons of cold water.
5. Bring the mixture to a rolling boil and cook until the sauce thickens.
6. Season with salt and pepper, then pour the mixture over the baked pastry base.
7. Prepare the pie dish by greasing it a little. The dish I use measures 11 inches x 7 inches
8. Roll out the pastry on a floured surface until it fits the top of the dish.
9. Spoon the pie filling into the dish
10. Place the pastry on top. If the pastry is too big, tuck it in. Seal the edges with your fingers or a fork.
11. Cut a small cross in the centre to allow steam to escape.
12. Brush the pastry with milk or egg and decorate with extra pastry if desired.
13. Bake for 25-35 minutes until the pastry is golden brown.
14. Serve immediately with potatoes and/or vegetables.
15. Mmm, Scrummy !!!

Notes
• You can substitute the chicken and bacon with mushrooms, additional leeks, or other vegetables to make a meat-free pie.
• You can also add sliced mushrooms by cooking them in the pan right after the bacon lardons.
• You can use shop-bought filo or puff pastry as the topping instead.