Chicken, bacon and leek pie: Cosy recipe

Ingredients (minus the chicken)
If you spend a long old day commuting, like me and thousands of others, it is more than wonderful to come back to a home cooked comforting meal. This chicken, leek and bacon pie is my favourite. The original recipe didn’t include bacon, but I like the salty addition and in the same vein I suppose you could also add mushrooms or whatever else you fancy. The recipe also called for puff pastry, but I have been using short crust and it works just as nicely. I make a pie at the weekend and eat it over a few days with fresh veg and gravy. 
Ingredients:
  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 medium leeks, washed, trimmed and thickly sliced
  • 4 skinless chicken breasts, cut into bite-size pieces
  • 1 garlic clove, crushed
  • 150ml white wine
  • 150ml chicken stock, hot
  • 142ml carton double cream
  • Sprigs fresh tarragon, leaves picked and roughly chopped (I use dried tarragon, a sprinkle of)
  • 375g pack ready-rolled puff pastry (I use shortcrust)
  • 1 medium egg
1. Preheat the oven to 220C/fan 200C/gas 7. Heat the oil in a large frying pan over a medium heat. Add the onion and leeks and cook for 4-5 minutes until softened.
2. Add the chicken pieces and cook, stirring, for another 4-5 minutes. Stir in the garlic, add the wine and bubble away until reduced by two-thirds. Pour in the stock and simmer until reduced by half. Add the cream and tarragon (below), bring to the boil, then simmer for 5-6 minutes until thickened. Season, then spoon into a 2.5-litre pie dish (or 4 x 300ml ovenproof dishes). Set aside to cool.
3. Brush a little water along the edge of the pie dish or dishes. Unroll the pastry and cut out a piece large enough to cover the dish or dishes. Press down the edges and trim off the excess. Snip a small hole in the centre of the pastry to let the steam escape. Put on a baking tray and chill for 15 minutes.

Pie dish from Morrisons

4. Beat the egg with a little salt, then brush over the pastry. Bake for 40-45 minutes (20-25 minutes if you are making individual pies) until the pastry is golden.

Yummyyyyyyyyyy! Tried and tested by Mr Peach – stamp of approval!
Click here to view recipe in it’s original form

7 Comments

  1. November 17, 2010 / 4:30 pm

    Yummmmm! I think Mr Louder would approve of the recipe too 🙂 Sally x

  2. November 17, 2010 / 5:17 pm

    It is so nice and comforting and creamy – really want to bake it again now! Yum xxx

  3. November 18, 2010 / 1:09 am

    That looks soooo tasty, snaps on the cooking I am so crap I burn everything. This looks so good, will show my boyfriend and see if he can cook it for us. He is a great cook, and this looks so good. Thanks for sharing with us xxx

  4. November 18, 2010 / 3:13 pm

    Wow this looks amazing! I always try and cook but epicly fail usually ha. I am definitely going to give this recipe a try when I get a chance though as it looks brilliant! Also thank you for including my in your fashion blog reading list 🙂 that's really lovely of you x

  5. November 18, 2010 / 11:51 pm

    P.S I've tagged you in a post on my blog – I hope you don't mind? And if it's something that you don't want to do then no worries as I really don't mind 🙂 x

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