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Chicken, Leek and Bacon Pie<

Chicken, Leek and Bacon Pie

Submitted By:
Sue Flay

No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
For the pastry, sift the flour and salt into a large mixing bowl. Add the butter and rub into the flour using your fingertips until it resembles breadcrumbs. Add just enough cold water to form a dough and mix together, careful it doesn?t go too sticky, bring the dough together in the bowl and turn it out onto a clean, floured work surface and knead briefly. Shape it into a flattened ball and wrap in cling film, leave in the fridge for at least 20 minutes.

Meanwhile make the white sauce by melting the butter in a saucepan. Add the flour and stir with a wooden spoon over a medium heat for two minutes being careful not to let it burn.

Add all the milk and take off the heat and whisk until it is smooth with no lumps. Then return to the heat and continue to whisk until the sauce starts to boil and thicken.
Reduce heat and cook for a further five minutes, stirring frequently. Add the double cream, mustard and the crumbled stock cube. Stir well then leave to cool.

For the filling slice the leeks (discard top and bottom) Heat a heavy-bottomed pan and then add the leeks and butter.
Add the bacon and chicken to the pan and cook for a few minutes longer (the chicken will be only about two-thirds cooked at this stage).

Preheat the oven to 200C. Place the chicken mixture into a pie dish. Sprinkle with tarragon and season with ground black pepper then pour over the white sauce.

Remove the pastry from the fridge and on lightly floured surface roll out the pastry into a rectangle about one-and-a-half times the size of the pie dish. With a knife, trim long, half-inch wide strips from the pastry, use the trimmings to make an edge around the pie dish by brushing them with a bit of water and placing them in a single layer around the outer edge of the pie dish.

Carefully lift the remaining pastry sheet and place it on top of the dish to form a lid. Trim around the edge of the pie dish with a knife to cut off the excess pastry, reserving the trimmings. Use the back of a fork to crimp the edges and make a small hole in the centre to allow the air to escape.

Beat an egg in a ramekin and brush the top of the pastry with it.

Place the pie on a baking tray in the oven and bake for approx 30 minutes until golden brown.

Serve with creamy mash potato and veg.
Shortcrust pastry:
300g plain flour
105g butter, cut into cubes
1 egg, beaten
pinch salt
2-3 tbsp cold water

For the white sauce:
30g butter
30g flour
600ml milk
3 tbsp double cream
2 tsp Dijon mustard
1 chicken stock cube, crumbled

For the filling:
2 large leeks
30g butter
70g bacon lardons, or streaky bacon, diced
2 large chicken breasts, diced
1 tsp tarragon
ground black pepper