Comfort Food: Chicken, Bacon And Leek Pie With Shortcrust Pastry

How to Prepare Chicken Bacon Leek – Comprehensive Step-by-Step Guide

Detailed, easy-to-follow steps and ingredient amounts can be found in the recipe card at the end of this article.

Step One

Begin by melting the butter in a large, non-stick, oven-safe dish or skillet over medium heat on the stove.

Step Two

Introduce the diced chicken and sauté for about 5 minutes, stirring frequently until it turns golden brown.

Step Three

Incorporate the bacon and leeks, continuing to fry for another 5 minutes, stirring often until the bacon is crispy and the leeks have mostly broken apart.

Step Four

Pour in the cream and stock, then mix well.

Step Five

Stir in the mustard, tarragon, and a generous pinch of black pepper.

Step Six

Bring the mixture to a boil, then lower the heat to maintain a gentle simmer.

Step Seven

Simmer for 30 minutes, stirring from time to time.

Step Eight

Take it off the heat.

Step Nine

Preheat your oven to 180 degrees C (with a fan).

Step Ten

Lightly flour a work surface and grease a pie tin or dish.

Step Eleven

Roll out the pastry into two circles, one for the base and sides of the tin, allowing some to hang over, and another for the top.

Step Twelve

Place the larger circle in the tin, pressing it into the sides so it fits snugly, with some overhanging.

Step Thirteen

Spoon in the chicken mixture.

Step Fourteen

Cover with the second circle of pastry and pinch the edges to seal it tightly.

Step Fifteen

Carefully trim any excess pastry.

Step Sixteen

Brush the top with the beaten egg.

Step Seventeen

Make two slits in the top using a sharp knife to allow steam to escape.

Step Eighteen

Bake in the center of the oven for 30 minutes, or until the top is golden brown. You may notice some sauce bubbling out of the slits.

Step Nineteen

Once done, remove from the oven and let it rest for 5 minutes before serving.