Chicken, Leek and Bacon Pie
Nothing beats a homemade chicken pie to warm the soul on a cold winter night and this flavour-packed Chicken, Leek and Bacon Pie is as simple as it gets!
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Servings: 6 servings
Calories: 677kcal
Equipment
- 24cm (9") round pie dish that’s 4.5cm (1.8") deep - or a rectangular dish of roughly 25 cm x 18 cm x 4.5 cm (9 inches x 7 inches x 1.7 inches), or any shape dish with a 2 litre (2.1 quarts) capacity..
Ingredients
For the filling
- 1 pre-cooked rotisserie chicken (roughly 900g when whole) - or 650g-700g (1.4lb-1.5lb) cooked chicken.
- 4 tablespoons butter - 60g (2oz)
- 200 grams streaky bacon - smoked or unsmoked
- 2 medium leeks - roughly 380g (14oz)
- 2 celery sticks - roughly 130g (4.5oz)
- 2 teaspoons chopped garlic
- 3 tablespoons plain flour
- 1 cup chicken stock - made with one stock cube
- 1 tablespoon Dijon mustard
- ½ teaspoon dried thyme - or one sprig
- ½ teaspoon dried rosemary - or one sprig
- ½ teaspoon salt - or to taste
- ½ teaspoon black pepper - or to taste
- 1 cup double cream - or single cream
For the pastry
- ready-rolled puff pastry
- 1 egg yolk
Instructions
Prepping
- Start by removing the skin and meat from the rotisserie chicken. Use your hands or a fork to pull the meat off the bones. Don't forget to keep some of the crispy skin for extra flavour - it's the best part!1 pre-cooked rotisserie chicken (roughly 900g when whole)
- Once the meat is off the bones, chop it into bite-sized pieces. Set aside while you prepare the other ingredients.
- Chop the streaky bacon into small, bite-sized pieces - not too finely, as you want to maintain some texture.200 grams streaky bacon
- Then, slice the leeks lengthwise and chop them into roughly 2 cm (0.8 inch) chunks.2 medium leeks
- Finally, chop the celery, slightly smaller than the leeks.2 celery sticks
Make the filling
- Heat 1 tablespoon of the butter in a hot pan. Once melted, add the chopped bacon and fry for about 1 minute, allowing it to release some of its fat.4 tablespoons butter
- Add the chopped leeks, celery and garlic to the pan with the bacon. Over medium heat, cook for 6-8 minutes, stirring regularly, until the vegetables have softened. Be careful not to let them brown. If they start to, reduce the heat.2 teaspoons chopped garlic
- Add the remaining 3 tablespoons of butter to the pan and let it melt completely. Stir it through the mixture to combine.
- Sprinkle the flour evenly over the mixture (don’t dump it in one spot, or it will clump). Stir constantly and cook for 1 minute until the mixture thickens and sticks together a bit. This is the roux, which will help thicken the pie filling.3 tablespoons plain flour
- Pour in the cup of chicken stock and stir it through. Cook for 1-2 minutes, stirring continuously, until the mixture starts to thicken.1 cup chicken stock
- Stir in the mustard, thyme, rosemary, salt, pepper and cream. Mix everything together until well combined and heat through for 1 minute.1 tablespoon Dijon mustard, ½ teaspoon dried thyme, ½ teaspoon dried rosemary, ½ teaspoon salt, ½ teaspoon black pepper, 1 cup double cream
- Stir in the chopped chicken and mix it through the sauce until everything is well combined.
- Cook the mixture over low heat, stirring for 4-5 minutes, until it thickens to your liking. For a runnier filling, add more cream or stock. For a firmer filling, cook a little longer. The filling's consistency now is how it will be once the pie comes out of the oven.
- Remove the chicken pie filling from the heat and let it cool slightly for around 30 minutes. Stir it occasionally to help speed up the cooling process.
- Preheat the oven to 200°C/180°C fan/390°F.
Prepare the pastry lid
- Unroll the puff pastry sheet onto the countertop and flatten it out.ready-rolled puff pastry
- Place your dish upside down on the pastry and use a sharp knife to cut around it, leaving a small margin slightly larger than the dish. This extra margin will allow you to pinch the pastry over the rim of the dish.
- Spoon the slightly cooled filling into the dish and level the top with the back of the spoon for an even surface.
- Gently lay the pastry lid over the filling and pinch the edges over the rim of the dish to seal (you don't need to brush the dish with egg).Use the tines of a fork to crimp the edges for a neat finish.
- Then, make four small cuts in the centre of the pie in the shape of a cross to allow steam to escape while baking.
- If you’d like, use any leftover pastry to add decorative touches, such as leaves, stars or even a fun word (we like "cluck" for a chicken pie!).
- Lightly brush the pastry with an egg yolk to give it a golden finish. Be careful not to let the egg yolk pool in any crevices, as it can cause those areas to darken too much while baking.1 egg yolk
- Place the pie in the preheated oven and bake for 25-30 minutes or until the top is golden, crispy and puffed up. Keep an eye on it from the 20-minute mark to prevent over-browning. If it starts to brown too much, cover the top lightly with a piece of foil and continue baking.
Notes
Top Tips
Keep the skin: Leaving some roasted skin on the chicken adds heaps of flavour to the filling. Unless you’re really not a fan, try to include a bit - it’s worth it! Wine for extra depth: Swap out some of the chicken stock for white wine for an extra layer of flavour. Just be sure to cook it for a couple of minutes to burn off the alcohol. Check the filling consistency: Make sure your filling is the texture you want before baking. It won’t thicken further in the oven, so avoid making it too runny - no one wants a soupy pie! Pastry decorations: If you’re adding pastry decorations like leaves or stars, use a little egg white to “glue” them onto the lid. This keeps them securely in place as they bake. No egg wash needed on the edges: Don’t worry about brushing the edges of your pie dish with egg. Pinching the pastry over the rim will secure it perfectly without any extra effort.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
Calories: 677kcal | Carbohydrates: 11g | Protein: 48g | Fat: 48g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.4g | Cholesterol: 243mg | Sodium: 707mg | Potassium: 594mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1482IU | Vitamin C: 4mg | Calcium: 81mg | Iron: 3mg
