fbpx
Menu
Food Culture / Recipes

Roast Chicken, Leek and Bacon Pie

INGREDIENTS

  • 1×8 inch pie dish across are baked for (The puff pastry is 290g -150g for the base 140g for the lid, roll out the base a little bit thicker and the lid thinner-)
  • You will need approx 300g puff pastry rolled out to approx 3mm thick (Now you can either have just a top or a base and top if you like, for the base its slightly smaller so roll out a piece approx 140g and the lid at 160g as its has more surface area to cover. You can have these rolled out and rested in the fridge ready)
  • 260g chopped leek washed in cold water
  • 120g finely diced onion
  • 40g butter
  • 100g smoked bacon lardons
  • A pinch of dried thyme leaves or a tsp of fresh
  • 2g salt
  • 12 turns of milled pepper
  • 8g Plain flour
  • 150ml chicken stock
  • 150ml double cream
  • 1 tbsp of chopped parsley
  • 250g cooked left over roast chicken (Meat can be leg or breast or both, roughly flaked in large pieces)

METHOD

  1. Place a shallow pan onto a low med heat and add the butter when it has melted add the onion, thyme, salt, pepper and cook with a lid on the pan so the onions sweat and they don’t colour. Cook them for 4-5 minutes slowly with no colour, stirring them now and again.
  2. Add the leek and bacon and cook for 3-4 minutes slowly still with the lid on the pan, remove the lid and add the flour cook out for 1 minute stirring then add the chicken stock. Bring to a simmer, cook for 2-3 minutes then add the double cream.
  3. Bring to a simmer and add the chicken pieces and cook for 5 minutes, then remove from the heat and leave to cool, add the chopped parsley and place this in to your pie dish.
  4. Then if you have a base, seal it with the top around the edges by crimping it with a fork or your fingers, or just place over the lid. Brush on a little egg wash and place into the oven for 35 minutes at 180c.
Tom Aikens About Author

He is one of the UK’s most acclaimed and inspirational British chefs, still holding the record as the youngest chef to gain two Michelin-stars.