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Bacon, chicken & leek pie

Yields6 ServingsPrep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

Chicken, Shortcut Bacon & Leek Pie

 500 g shortcut rindless bacon, diced
 750 g chicken thighs, diced
 3 sheets shortcrust pastry
 1 onion, diced
 1 celery stick, diced
 2 leeks, diced
 1 garlic clove, finely sliced
 500 ml chicken stock
 100 g butter
 1 egg yolk
 50 ml milk
 1 tsp rosemary, finely chopped
 1 tsp salt
 ½ tsp ground black pepper
 mixed salad leaves, to serve
1

Sauté onion, garlic, celery and leeks in butter until soft.

2

Add the flour and cook over low heat, stirring continuously, for 2 mins.

3

Slowly stir in the chicken stock to form a thick sauce.

4

Fry the diced bacon until golden. Add to the sauce.

5

Fry the diced chicken and add to the sauce.

6

Season with salt and pepper and add the chopped rosemary.

7

Cool completely before making the pie.

8

Line a greased pie dish with shortcrust pastry so that the pastry is overhanging the tin slightly.
Note: you may need to piece together 2 sheets of pastry depending on the size of your pie dish.

9

Spoon in the chicken mixture.

10

Brush the overhanging pastry with a mixture of the egg yolk and milk, and lay another sheet of pastry on top to make a lid. Press the edges firmly together and trim up.

11

Brush the top of the pie with the remaining egg wash and bake in a preheated oven at 180°C for about 35-40 mins.

12

Allow to cool slightly before removing from the tin and serve with some crisp green salad.

Nutrition Facts

Servings 6