Chicken, Leek and Bacon Pies
Chicken, Leek and Bacon Pies

Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, chicken, leek and bacon pies. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Heat the oil in a large frying pan or shallow casserole. Add the chicken and lardons and cook until golden. Scatter over the flour and stir until absorbed. Add the garlic and flour, then fry for a few more minutes.

Chicken, Leek and Bacon Pies is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Chicken, Leek and Bacon Pies is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook chicken, leek and bacon pies using 10 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Chicken, Leek and Bacon Pies:
  1. Make ready 4 leeks, peeled, washed and sliced
  2. Prepare Leftover roast chicken
  3. Get 2-3 rashers smoked bacon, fried, or some cooked ham
  4. Make ready 1 sheet rolled all-butter puff pastry
  5. Get 3 tsp cornflour
  6. Prepare 350 ml chicken stock and/or whole milk
  7. Prepare 1 tsp Dijon mustard
  8. Make ready 1 tbsp white wine vinegar
  9. Make ready 1 splash double cream, if you have some
  10. Prepare Salt and pepper

Stir-fry until lightly coloured, then mix in the leeks and carrots. Chicken, Bacon And Leek Pie is one of those classic meals that is really delicious you wonder if you could really make a good version yourself. Well you can - it really is very easy to make and can be economical too. Add the shredded chicken, bacon, onion and leek.

Instructions to make Chicken, Leek and Bacon Pies:
  1. Saute the sliced leeks in some olive oil and butter until soft. Add salt and pepper.
  2. Mix the cornflour and Dijon mustard together with a little milk to make a smooth paste, then add the rest of the liquid, I used half stock/half milk but you could use all of either, you could also mix in some white wine, I didn't have any, which was why I added some white wine vinegar.
  3. Pour the liquid into the pan of leeks and stir on a medium heat until you have a thick, creamy sauce. Add a splash of white wine vinegar, and salt and pepper to taste, some white pepper would be nice if you have some.
  4. Cut the cooked bacon and the chicken into bite sized pieces. Place in a large bowl and then pour the leek sauce over and mix in. Check for seasoning, then leave to cool.
  5. Prepare the pie dishes. Cut circles out of the dough just larger than the top of the dishes with a sharp knife.
  6. Butter the insides and rims of the dishes including just round the outside of the rims. Use the leftover pieces of pastry to line the rims, this gives a thicker edge and helps stop the crust from shrinking. Brush the pastry rims with milk. Cut slits in the middle of the rounds. Preheat the oven to 200C/Gas 6.
  7. When the chicken and leek mixture has cooled (if it hasn't it will make the pastry top soggy), ladle it equally into the pie dishes, you shouldn't fill them to the top.
  8. Lay a pastry lid on each dish and use a fork to press the edges down firmly, this gives a nice pattern, and seals the crust. Brush all over the tops with milk, or beaten egg (waste of an egg) and quickly place in the oven before the pastry has time to start dropping onto the filling.
  9. Bake for about 25 minutes, if the filling starts bubbling over then turn the temperature down to 180C/Gas 4, but you need to start on the higher heat to get the pastry to rise and crisp. When golden brown, remove the pies from the oven. Serve hot. Try not to eat two.

Well you can - it really is very easy to make and can be economical too. Add the shredded chicken, bacon, onion and leek. Brush the edges of the pie dishes with beaten egg, place the puff pastry over the top, press down the edges and seal with a fork. Melt the butter in a frying pan over medium heat. Add the cooking cream, water and vegetable stock and bring to a low simmer.

So that’s going to wrap it up with this special food chicken, leek and bacon pies recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!