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
- 250 g Plain Flour plus extra to dust
- 1 tsp Salt
- 125 g unsalted butter
- 1 medium egg free range
- 1/2 tbsp ice cold water
- 250 g smoked 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 egg to glaze
- To make the pastry, mix the flour, salt and butter in a food processor until it resembles fine breadcrumbs.
- Add the egg and ½ tablespoon water, then pulse until the pastry comes together. Add more water if pastry still too dry.
- 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.
- 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.
- Add the chicken pieces and fry for a few minutes. Add the garlic and flour, then fry for a few more minutes.
- 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.
- 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.
- 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.