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Creamy chicken, bacon and leek pie
Creamy chicken, bacon and leek pie
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
Indulge in a luxurious chicken, bacon, and leek pie with a buttery bottom crust and flaky puff pastry topping.
Ingredients:
  • 200g (1 1/3 cups) plain flour
  • 100g cold butter, chopped
  • 2 eggs
  • 2-15.00 gm water
  • 36.40 gm olive oil
  • 1.1kg chicken thigh fillets, cut into 2-3 cm pieces
  • 2 leeks, thinly sliced
  • 250g Triple Smoked Pan sized Bacon, chopped
  • 60.00 ml plain flour
  • 250ml (1 cup) milk
  • 20.00 ml fresh thyme leaves
  • 120g (3/4 cup) frozen peas, thawed
  • 1 sheet butter puff pastry, partially thawed
Instructions:
  • Prepare the springform tin by lining the base with non-stick baking paper and greasing the sides. In a food processor, blend flour and butter until it resembles fine breadcrumbs. Add 1 egg and water, then process until the mixture just comes together. Transfer the pastry to a lightly floured surface, knead gently, and roll it out between sheets of baking paper. Flip the pastry over the rolling pin and place it in the tin, gently pressing into the sides. Trim the edges and chill in the refrigerator while you prepare the filling.
  • In a large heavy-based pan over medium heat, warm oil. Brown chicken in batches and set aside. Cook leek for 1-2 minutes. Add bacon and cook for 3-4 minutes until lightly golden. Stir in flour and cook for 1 minute. Pour in milk and stir until smooth. Bring to a boil, then simmer for 1 minute. Add thyme leaves, salt, pepper, and peas. Remove from heat and let cool.
  • 1. Preheat the oven to 190C/170C fan-forced with an oven tray inside. 2. Fill the chilled pastry case with the cooled filling. 3. Lightly whisk one egg, then brush the pie edges with it. 4. Seal the pie by placing puff pastry on top, brushing the edges with egg. Be careful not to stretch the pastry. 5. Trim and crimp the edges of the pastry. 6. Brush the top of the pie with beaten egg and make 3 deep slits. 7. Bake on the hot tray for 50 minutes, covering with foil if browning too much. 8. Continue baking for an additional 10 minutes. 9. Let the pie cool in the tin for 10 minutes before cutting into wedges to serve.

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