Chicken Leek and Bacon Pie
Chicken Leek and Bacon Pie

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken leek and bacon pie. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

This Chicken, Leek and Bacon pie recipe is absolutely delicious. It's a real pie with pastry top and bottom. It is warming, comforting and completely.

Chicken Leek and Bacon Pie is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Chicken Leek and Bacon Pie is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook chicken leek and bacon pie using 12 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Leek and Bacon Pie:
  1. Take 75 grams Unsalted butter
  2. Make ready 4 Rashers streaky bacon, chopped
  3. Prepare 1 kg Chicken thigh fillets, cut into 2cm pieces
  4. Get 4 Leeks
  5. Make ready 1/2 tsp fresh thyme leaves
  6. Take 1/3 cup flour
  7. Prepare 3 1/2 cup chicken stock
  8. Get 1 tbsp Dijon mustard
  9. Get 1/2 cup Italian, parsley, chopped
  10. Make ready 1 cup grated gruyere cheese
  11. Take 1 salt and freshly ground pepper.
  12. Make ready 1 egg wash

Brush the pie with beaten egg, put in the oven. This is a hearty, tasty chicken, bacon, leek and mushroom pot pie. Perfect to warm up in winter and very easy to make! I invented this recipe after having a pure hankering for pies whilst living in France (they Add shallots and garlic and fry gently til transparent.

Instructions to make Chicken Leek and Bacon Pie:
  1. Grease 1 large rectangular or 6 x 9cm round pie dish.
  2. Preheat oven 200c.
  3. Melt butter over a medium high heat. Suate bacon until it has just browned and set aside.
  4. Add the chicken to pan and brown the chicken pieces for about 4 minutes. Set aside
  5. Lower the heat, add the leeks and thyme to the pan and cook until softened. Transfer the mix to a bowl and set aside.
  6. Add the flour to remaining butter in the pan to form a Roux. Cook for 2 minutes,stirring constantly. Slowly add chicken stock, 1 cup at a time, to create a thick sauce.
  7. Add the bacon, chicken and the leeks to the sauce. Cook for 20 minutes over a medium heat, stirring occasionally to prevent the sauce from catching. The mixture should be thick enough for the chicken and leeks not to sink to the bootom. Add the mustard and parsley and season with salt and pepper. set aside to cool.
  8. Fill the pastry lined dish to the rim with the chicken filling. top with grated cheese.
  9. Cut the remaining pastry into strips to make a lattice lid for the lid.
  10. Paint the pastry lid with egg wash.
  11. Bake for 25 minutes or until golden brown.

Chop bacon into small squares and fry. Don't be scared of cooking game - you can cook pheasant breasts as you would chicken. Add the leeks, celery, carrots and bay, and cook until they start to soften. Stir the flour into the veg until it goes a sandy colour, then. How to make a Chicken, Leek and Mushroom Pie.

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