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Comforting chicken, bacon and leek pie
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In FoodOn Monday 27th Aug, 2018

Comforting chicken, bacon and leek pie

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Starts at 60 Writers

The best dinner dish for the whole family!

If you need to supply a dinner dish for the whole family and you’re not sure what to cook than this could be a great option. It’s fairly simple to whip up, full of good protein and it tastes absolutely delicious. You can serve it up for lunch or dinner with a side of steamed vegetables or some mashed potato, or you can enjoy a serving on its own. These crowd-pleasing pies will have everyone going back for seconds!

Ingredients

  • 400g plain flour
  • 250g chilled unsalted butter, chopped
  • 1 egg yolk, lightly whisked
  • Pinch of salt
    Filling
  • 1/4 cup butter, chopped
  • 1 teaspoon olive oil
  • 1 leek, trimmed, white part thinly sliced
  • 6 rashers bacon, trimmed, chopped
  • 600g chicken thigh fillets, trimmed, cut into 2cm pieces
  • 2 sprigs thyme
  • 1/2 cup (75g) plain flour
  • 1 1/2 cups (375ml) chicken stock
  • 1 lemon, zested and juiced
  • 1 egg, extra, lightly whisked

Method

  1. For pastry, place flour and butter in a food processor and pulse until resembles breadcrumbs. Add egg yolk, salt and enough iced water to bring dough together. Pulse until combined. Turn out onto clean work surface. Knead and form into a disk. Wrap with plastic wrap and chill for 30 minutes.
  2. Preheat oven to 180C. Heat butter and olive oil in large frying pan over medium heat. Add leek. Cook for 2 minutes or until softened. Add bacon and cook for another 5 minutes. Add chicken and thyme. Cook for 5 minutes or until chicken is cooked through.
  3. Add flour. Cook and stir for 1 minute. Gradually add stock and 1 1/2 cups of water. Bring to boil. Reduce heat to low. Stir for 3-5 minutes or until sauce has thickened completely. Stir in lemon juice  and zest. Season with salt and pepper. Set aside to cool. Discard thyme springs.
  4. Roll pastry between two sheets of baking paper until about 2mm thick. Cut into 8 circles. Line bases and sides of 8 x 7.5cm pie tins with pastry. Evenly divide mixture into each pan. Cover each pie with another disc of pastry. Press together to seal. Brush with egg. Bake for 20-35 minutes or until crisp and golden. Cool slightly. Remove from pan. Serve.
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