Chicken, Bacon and Leek Pie

Chicken, Bacon and Leek Pie is a staple meal in our house during the colder months. The warm comforting sauce covering the soft leeks and perfectly cooked chicken make this a hard dish to follow. Serving the pie with all butter puff pastry, it is a true delight that the whole family will enjoy. Adding mushrooms makes this dish go much further with little cost and served with minted peas makes this a family favourite. Served with a glass of chilled white wine for a main meal that is satisfying and ready in under an hour. I am a total amateur in the kitchen but dishes like this make me look good.

Chicken and Leek Pie

My favourite meal. It is easy to cook and turns out perfect every time.

4.88 from 100 votes

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Course: Main Dish

Cuisine: British

Keyword: Chicken, Dairy, Eggs, Pastry, Pies/Tarts, Soup, Vegetables

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 people

Calories: 399kcal

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Ingredients

 

MetricImperial

• 4 large chicken breasts
• 3 large leeks
• 200 g mushrooms
• 300 g cream of chicken soup
• 300 ml single cream
• 100 g butter puff pastry
• 200 g peas frozen
• 1 pinch salt to taste
• 1 pinch pepper to taste
• 1 ounce plain flour rolling
• 1 large eggs
• 1 knob unsalted butter

Instructions

• Cut and wash the leeks into slices
  3 large leeks
• Clean and slice the mushrooms
  200 g mushrooms
• Slice the chicken breasts into mouth size pieces
  4 large chicken breasts
• Melt butter in a large frying pan and add the leeks for 5 minutes until softened and coloured. Once cooked, remove from pan and place in warm bowl.
  1 knob unsalted butter
• Put the mushrooms into the frying pan. Add salt. Cook until soft and remove from pan.
  200 g mushrooms
• Sear the chicken breasts with a pinch of salt, until coloured and remove from pan. Drain excess oil.
  4 large chicken breasts
• Put the chicken, leeks, mushrooms, condensed soup and single cream in the pan and simmer for about 15 mins to mix the flavours. Add salt and pepper to taste.
  300 g cream of chicken soup, 300 ml single cream, 1 pinch salt, 1 pinch pepper
• Whilst the ingredients are on simmer, butter the inside of a large glass bowl.
• Roll the pastry out on the flour to a slightly larger size than the bowl.
  100 g butter puff pastry, 1 ounce plain flour
• Pour all of the contents on the pan into the glass bowl and add the pastry top. Trim the pastry to fit and add decoration to suit.
• Break an egg and baste the top of the pastry for colour. Put in a pre heated oven at 200 degress for 25 minutes until pastry is golden brown.
  1 large eggs
• Pour peas into a small pan of salted water and boil for 8-10 minutes or until cooked and serve with the pie.
  200 g peas

Nutrition

Calories: 399kcal | Carbohydrates: 31g | Protein: 13g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 123mg | Sodium: 696mg | Potassium: 474mg | Fiber: 4g | Sugar: 8g