Chicken and leek pie

Chicken and leek pie


  • 1h 50m

  • Serves 4

    Medium

Ingredients

  • Drizzle of olive oil

  • 4 rashers streaky bacon, diced (smoked or unsmoked)

  • 500g chicken thigh meat, diced into 2cm pieces

  • 1 onion, diced

  • 2 leeks, trimmed and sliced thickly

  • 150ml white wine

  • 2 tbsp plain flour

  • 200ml chicken stock

  • 200ml whipping cream

  • 1 tbsp wholegrain mustard

  • 320g ready rolled puff pastry

  • 1 egg, beaten

  • 1h 50m

  • Serves 4

    Medium

  • Ingredients

    • Drizzle of olive oil

    • 4 rashers streaky bacon, diced (smoked or unsmoked)

    • 500g chicken thigh meat, diced into 2cm pieces

    • 1 onion, diced

    • 2 leeks, trimmed and sliced thickly

    • 150ml white wine

    • 2 tbsp plain flour

    • 200ml chicken stock

    • 200ml whipping cream

    • 1 tbsp wholegrain mustard

    • 320g ready rolled puff pastry

    • 1 egg, beaten

  • Directions

    To bake, preheat the oven to 200C fan/220C/gas 7.

    Drizzle a little olive oil in a large saucepan, then add the bacon and chicken. Sauté over a medium heat for 5 minutes.

    Add the onion and leeks and cook for 5 minutes.

    Add the white wine, bring to the boil, and cook for 5 minutes.

    Add the flour, mix well to combine, and cook for 1 minute.

    Add the chicken stock, bring to the boil then reduce to a simmer. Simmer uncovered for 20 minutes.

    After 20 minutes, add the cream and mustard. Stir and bring to the boil. Boil for 10 minutes to reduce the sauce. Season to taste.

    Spoon the chicken and leek mix into a pie dish (dish size should be approximately 23cm x 30cm).

    Brush a little beaten egg around the lip of the pie dish.

    Then, unroll the puff pastry and place over the top of the chicken and leek pie filling.

    Trim away any excess pastry. Crimp the edges using your fingers or a fork.

    Brush the pastry lightly with the beaten egg and, using kitchen scissors, snip 3 holes in the pastry. This will allow the steam to escape.

    Bake in the preheated oven for 20 minutes or until the pastry is golden brown and risen.

    Serving suggestion

    Serve with seasonal vegetables.