Chicken Bacon and Leek Pie is a firm family favourite and go to recipe on a cooler evening. The recipe is so simple that even I can do it and this can be cooked, left to cool, placed in the fridge for the following day. Just reheat. The simplicity of his dish is superb. The creamy sauce holds everything together and takes the recipe to a new level. Must admit, I normally use single cream instead of crème fraiche. Normally I serve this with greens, whether it be peas, spinach or kale or a mixture of the three. If you enjoy chicken recipe then check out or children category to discover more classic chicken and sauce recipes. Such as Quick Chicken in Honey Mustard Sauce, Chicken Breasts with Chive Creamy Sauce or my favourite Quick Chicken Breasts with Herb Sauce.
Chicken, Bacon and Leek Pie
Lovely and tasty and a family favourite. The moist chicken in a thick sauce makes this a superb dish.
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Servings: 4 people
Calories: 1167kcal
Ingredients
- 250 g Plain Flour plus extra to dust
- 1 tsp Salt
- 125 g unsalted butter
- 1 medium eggs free range
- 1/2 tbsp water cold
- 250 g smoked back bacon roughly chopped
- 30 g unsalted butter
- 200 g shallots thinly sliced
- 400 g Leeks washed and sliced
- 2 cloves garlic crushed
- 3 1/2 tbsp Plain Flour
- 1 tbsp wholegrain mustard
- 6 large chicken thighs skinless and boneless
- 200 ml dry cider
- 250 ml chicken stock
- 150 g full fat crème fraîche
- 1/2 whole lemon juice only
- 1/2 bunch tarragon roughly chopped
- 1 medium eggs free range to glaze
Instructions
- To make the pastry, mix the flour, salt and butter in a food processor until it resembles fine breadcrumbs.250 g Plain Flour, 1 tsp Salt, 125 g unsalted butter
- Add the egg and ½ tablespoon water, then pulse until the pastry comes together. Add more water if pastry still too dry.1 medium eggs, 1/2 tbsp water
- Tip the pastry out onto a lightly floured work surface and work lightly with your hands. Shape into a fat disc, then wrap in cling film and chill in the fridge for at least 30 minutes.
- Heat a sauté pan or deep saucepan over a high heat and add the bacon and fry, stirring regularly until golden.250 g smoked back bacon
- Remove the bacon from the pan and set aside on paper towel.
- Add the butter, turn the heat to medium-high, add the shallots and leeks, then gently fry for 5-10 minutes until they start to soften.30 g unsalted butter, 200 g shallots, 400 g Leeks
- Add the chicken pieces and fry for a few minutes. Add the garlic and flour, then fry for a few more minutes.2 cloves garlic, 3 1/2 tbsp Plain Flour, 6 large chicken thighs
- Put the bacon back into the pan, turn up the heat slightly and add the mustard, cider and stock and simmer until the sauce has thickened. Add the crème fraiche, lemon and tarragon, and season to taste.1 tbsp wholegrain mustard, 200 ml dry cider, 250 ml chicken stock, 150 g full fat crème fraîche, 1/2 whole lemon, 1/2 bunch tarragon
- Leave to cool
- Spoon the filling into a 1.5 litre pie dish. On a lightly floured surface, roll out the pastry until it’s the thickness of about 4 mm.
- Roll up the pastry loosely onto the rolling pin, then unravel over the pie. Carefully trim the excess pastry from the dish then, using either a fork or your fingers, crimp the edges neatly. Generously and evenly glaze the pastry with beaten egg, then chill for 20 – 30 minutes. Heat the oven to 200°C/180°C fan/gas 6.1 medium eggs
- Place the pie on a shelf in the middle of the oven and bake for 30 minutes until the pastry is golden and cooked through.
- I usually serve the pie with minted peas but any greens would work.
Nutrition
Calories: 1167kcal | Carbohydrates: 84g | Protein: 34g | Fat: 73g | Saturated Fat: 38g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 187mg | Sodium: 2237mg | Potassium: 786mg | Fiber: 4g | Sugar: 7g
13 comments
On a cold evening this is a perfect remedy to being cold. The pastry is crusty and the filling is so tasty.
A delightful pie that’s worth the effort.
The pastry was buttery and crisp, and the filling was packed with flavour. The bacon and leeks made the house smell incredible, and the cider sauce was luxurious.
The step-by-step instructions made the recipe easy to follow. I served it with sautéed spinach, and it was divine.
The chicken thighs stay juicy, and the bacon adds a smoky depth. The use of cider in the sauce is inspired, giving a slight tang that pairs wonderfully with the creamy filling. The tarragon was a standout addition, providing a unique flavour profile.
The smoky bacon and tender chicken combine beautifully with the creamy, herby filling while the dry cider adds a lovely depth of flavour, balancing the richness of the crème fraîche.
I loved how well the ingredients worked together in this recipe.
The hint of mustard was a fantastic touch, adding just enough sharpness to complement the creamy sauce.
An excellent dish for a chilly evening! The combination of chicken, bacon, and leeks is truly delicious. The tarragon adds a refreshing herby note that lifts the creamy filling.
I served it with minted peas as suggested, and it was a hit with the entire family.
This pie takes the classic chicken pie and adds a gourmet twist. The cider and tarragon bring a sophisticated flavour, while the lemon juice keeps the filling from feeling overly rich.
The shallots and leeks became meltingly tender, and the addition of wholegrain mustard and lemon juice cut through the richness perfectly. The pastry was light yet sturdy enough to hold the filling.
A must-try recipe.