Chicken, Leek & Bacon Pie.

Name: Chicken, Leek & Bacon Pie.
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: British, European
Ingredients: 200g plain flour; 200g cold butter; 95ml milk; 1 chicken; 1/2 onion; 1/2 lemon; 1 bunch thyme; olive oil; salt; pepper; 200g streaky bacon; 3 leeks; 5 cloves garlic; 1/2 cup white wine; 2 cups chicken stock; 1 tsp dijon mustard; 1 tbsp chopped parsley; 1/2 cup heavy cream; salt; pepper; 75g butter; 75g plain flour

22 steps

Prep:30minCook:2h

Something comforting to get you through the January blues.

Updated at: Sun, 14 Jan 2024 07:08:43 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1624.6 kcal (81%)

Total Fat119.2 g (170%)

Carbs69.2 g (27%)

Sugars6.5 g (7%)

Protein63.8 g (128%)

Sodium939.6 mg (47%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

In a food processor add the flour and butter (make sure the butter is cold) pulse a few times until the mixture is the same consistency as bread crumbs.

Step 2

Add the milk, a little at a time until the mixture comes together. Be careful not to add too much as you don't want it to be a wet dough.

Step 3

Place on a wooden board and push together (don't knead it) into a circular shape. Cover and leave in the fridge.

Step 4

Pre heat the oven to 180c/350f.

Step 5

Stuff the chicken with the onion, thyme and the lemon. Pour over 1 tbsp of olive oil, coat evenly and season generously with salt and pepper. Cook in the oven for one hour or until internal temperature of 75c/165f.

Step 6

Remove from the oven and leave to cool for 30 minutes.

Step 7

Chop the leeks, garlic and bacon.

Step 8

Shred the chicken.

Step 9

In a hot pan, add the bacon and cook until it starts to turn crispy. Remove and put to the side.

Step 10

Add half the butter and add the leeks, saute for a couple of minutes and add the garlic.

Step 11

Pour in the white wine and cook out the alcohol.

Step 12

Add the rest of the butter, followed by the flour and stir well.

Step 13

Slowly add the chicken stock and keep stirring until you have a thick sauce.

Step 14

Add the shredded chicken and the crispy bacon. Stir in and then add the dijon, parsley and heavy cream. Give one final stir and remove from the heat.

Step 15

Take out the pastry and cover your board generously in flour as well as your rolling pin.

Step 16

Roll the dough out until it's 1/2 cm thick.

Step 17

Using a non stick pie tin (or butter the tin so it doesn't stick) add the pastry and carefully mould to the shape of the tin. Cut off the sides and re-roll for the top.

Step 18

Add the filling and then the top pastry.

Step 19

Decorate with a fork if you like, cut a small hole in the middle and brush over egg wash.

Step 20

Sprinkle over some flaky salt and bake in the oven for 30 - 40 minutes at 180c/350f until golden brown.

Step 21

Remove and leave to rest for 15 minutes before serving.

Step 22

Enjoy!