Comfort Food: Chicken, Bacon And Leek Pie With Shortcrust Pastry

How to Prepare Chicken Bacon Leek – Comprehensive Instructions

Complete, straightforward instructions and measurements can be found in the recipe card at the end of this article.

Step One

Heat the butter in a large, non-stick, ovenproof dish or skillet over medium heat on the stovetop.

Step Two

Incorporate the diced Chicken and sauté for about 5 minutes, frequently stirring until golden.

Step Three

Introduce the bacon and leeks and sauté for 5 minutes, stirring regularly until the bacon turns golden and the leek rounds have largely separated.

Step Four

Add the cream and stock. Mix well.

Step Five

Stir in the mustard, tarragon, and a generous pinch of black pepper.

Step Six

Bring to a boil and then lower the heat to a gentle simmer.

Step Seven

Simmer for 30 minutes, stirring from time to time.

Step Eight

Take it off the heat.

Step Nine

Preheat the oven to 180 degrees C (with fan).

Step Ten

Lightly sprinkle a working surface and grease a pie tin or dish.

Step Eleven

Roll the pastry into two circles: one for the base and sides of the tin, allowing some overhang, and another for the top.

Step Twelve

Put the larger circle in the tin and press it into the sides, ensuring it fits snugly with excess hanging over.

Step Thirteen

Pour in the chicken mixture.

Step Fourteen

Cover with the second piece of pastry and pinch the edges to secure.

Step Fifteen

Carefully trim any excess.

Step Sixteen

Brush with beaten egg.

Step Seventeen

Create two holes in the top using a sharp knife to make slits.

Step Eighteen

Bake in the middle of the oven for 30 minutes or until the top is golden. You may notice some sauce bubbling out of the holes.

Step Nineteen

Take it out of the oven and let it rest for 5 minutes before serving.