Chicken, bacon and leek pie

My friend Mat was over for dinner on Monday and Alberto was working late so I decided that I fancied a pie. I made this one in a 20cm pie dish which gives three generous portions or four slightly smaller slices. I have to confess that this is quite similar to chicken pies I’ve blogged before. (“To all the pies I’ve blogged before…” Thank you Julio Iglesias) However, there are a couple of differences which make it worth recording. Sadly, no photo though – I not only forgot to take a pic but I also forgot to ask Alberto to take one. Hey ho – imagine a lovely, golden pie. Yeah, that’s it – just like that one!

Shortcrust pastry
2 chicken thighs
2 chicken breasts
8 peppercorns
1 red onion, one ½  chopped, the other ½ left whole
1 bay leaf
2 garlic cloves, crushed
milk (About 200ml, enough to cover the chicken pieces)
6 rashers of streaky bacon, cut into strips
30g of butter
2 leeks, sliced into ½ inch discs
3 tablespoons of plain flour
2 teaspoons of wholegrain mustard
2 tablespoons of creme fraiche
½ a yellow pepper, deseeded and diced

Cut the chicken into bite-sized pieces and the bacon into strips.

Pre-heat the oven to 200

In a saucepan add the chicken, peppercorns, the whole half of the onion and the bay leaf. Cover with milk. Bring to the boil and simmer for 20-25 minutes until the chicken is cooked.

Meanwhile, fry the bacon in butter. Add the garlic, chopped onion half, chopped pepper and sliced leeks and allow to soften.

When the chicken is cooked remove from the milk. Reserve the milk in a jug, straining out the peppercorns, onion and bay leaf. Discard these bits.

Add the chicken to the bacon, leeks, garlic and onions and sprinkle over the flour. Cook for a minute or so, stirring constantly. Then gradually add the strained milk, stirring well. Stir in the creme fraiche and the mustard, stirring continually as the sauce thickens.

Roll out sufficient pastry to line the pastry case.

Fill the pastry case with the chickeny-bacony-leeky goodness.

Top with another layer of pastry. Brush with milk or beaten egg. Bake in the oven for 35-40 minutes until cooked and golden brown.



About neilche

Hi. My name's Neil. I live in Brighton with my flatmate (also Neil) and I work as a Librarian at a local college. I like cooking, eating and socialising with friends. Which is what prompted me to start this blog. I cycle everywhere around town - it helps to work off the calories!
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