Creamy Chicken and Leek Pie.
Creamy chicken and leek pie with bacon or ham that you can make fully from scratch or use leftovers and store bought pastry. A real family favourite.
Equipment
- ceramic pie dish about 26cm/10 inches in diameter
- Food processor - optional
- Rolling Pin
- Measuring jug
- cling film
- saucepan
- Frying pan / skillet
- Pastry brush
Ingredients
- 600 g chicken breast
- 200 g smoked bacon lardons
- 2 leeks washed and finely sliced
- 500 ml chicken stock
Pastry
- 350 g plain flour
- ½ teaspoon salt
- 200 g butter or combination of butter and lard
- 1 beaten egg
- 1 tablespoon cold water if needed
- beaten egg to seal and glaze pie
Sauce
- 30 g plain flour
- 30 g butter
- 250 ml milk mixed with 250 ml of poaching stock
Instructions
- Make the pastry by pulsing the flour, salt and fat together then adding in the beaten egg and sufficient water to make a dough.
- Divide into 2 portions of ⅓ and ⅔ then refrigerate wrapped in cling film for 30 minutes.
- Poach the chicken in the stock for about 15 minutes and retain 250ml stock for the sauce and shred the chicken.
- In a large pan fry the bacon in its own fat with the leeks until soft then add in the chicken.
- Make the sauce by adding the 250ml of retained stock topped up with 250 ml milk to a saucepan with the flour and butter. Heat and whisk continuously until thickened and season to taste.
- Pour the sauce over the chicken mixture and allow to cool.
- Roll out the larger piece of dough to line a pie dish and add the meat mixture before topping with the remaining dough and sealing the edges with the beaten egg.
- Glaze the pie top with egg and cook for about 30 minutes at 190 C / 375 F / 170FAN / Gas 5until golden.
Nutrition
Calories: 797kcalCarbohydrates: 56gProtein: 46gFat: 43gSaturated Fat: 26gCholesterol: 224mgSodium: 1720mgPotassium: 591mgFiber: 2gSugar: 3gVitamin A: 1522IUVitamin C: 5mgCalcium: 46mgIron: 4mg
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