Chicken, Leek & Bacon Pie

Serves 4
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Directions

  1. 1Start by browning the chicken in 1 tablespoon of olive oil.
  2. 2Start by browning the chicken in 1 tablespoon of olive oil.
  3. 3Start by browning the chicken in 1 tablespoon of olive oil.
  4. 4Season the chicken with salt and pepper.
  5. 5Season the chicken with salt and pepper.
  6. 6Season the chicken with salt and pepper.
  7. 7Set aside the browned chicken.
  8. 8Set aside the browned chicken.
  9. 9Set aside the browned chicken.
  10. 10Cook the bacon until crispy.
  11. 11Cook the bacon until crispy.
  12. 12Cook the bacon until crispy.
  13. 13Remove the bacon from the pan.
  14. 14Remove the bacon from the pan.
  15. 15Remove the bacon from the pan.
  16. 16In the same pan, soften the finely chopped onion and minced garlic.
  17. 17In the same pan, soften the finely chopped onion and minced garlic.
  18. 18In the same pan, soften the finely chopped onion and minced garlic.
  19. 19Season the onion and garlic.
  20. 20Season the onion and garlic.
  21. 21Season the onion and garlic.
  22. 22Add the sliced leeks and cook until soft.
  23. 23Add the sliced leeks and cook until soft.
  24. 24Add the sliced leeks and cook until soft.
  25. 25Return the crispy bacon to the pan with the leeks, onion, and garlic.
  26. 26Return the crispy bacon to the pan with the leeks, onion, and garlic.
  27. 27Return the crispy bacon to the pan with the leeks, onion, and garlic.
  28. 28Slice the cooked chicken.
  29. 29Slice the cooked chicken.
  30. 30Slice the cooked chicken.
  31. 31Chop the parsley and tarragon.
  32. 32Chop the parsley and tarragon.
  33. 33Chop the parsley and tarragon.
  34. 34Add the chicken, parsley, tarragon, and Dijon mustard to the mixture in the pan.
  35. 35Add the chicken, parsley, tarragon, and Dijon mustard to the mixture in the pan.
  36. 36Add the chicken, parsley, tarragon, and Dijon mustard to the mixture in the pan.
  37. 37In a separate saucepan, melt 50g of butter.
  38. 38In a separate saucepan, melt 50g of butter.
  39. 39In a separate saucepan, melt 50g of butter.
  40. 40Stir in 2 tablespoons of flour to make a roux.
  41. 41Stir in 2 tablespoons of flour to make a roux.
  42. 42Stir in 2 tablespoons of flour to make a roux.
  43. 43Gradually whisk in 300ml of chicken stock until the sauce thickens.
  44. 44Gradually whisk in 300ml of chicken stock until the sauce thickens.
  45. 45Gradually whisk in 300ml of chicken stock until the sauce thickens.
  46. 46Combine the thickened sauce with the chicken, bacon, and leek mixture.
  47. 47Combine the thickened sauce with the chicken, bacon, and leek mixture.
  48. 48Combine the thickened sauce with the chicken, bacon, and leek mixture.
  49. 49Preheat the oven to 190°C.
  50. 50Preheat the oven to 190°C.
  51. 51Preheat the oven to 190°C.
  52. 52Line a pie dish with one shortcrust pastry sheet.
  53. 53Line a pie dish with one shortcrust pastry sheet.
  54. 54Line a pie dish with one shortcrust pastry sheet.
  55. 55Blind bake the pastry for 20 minutes.
  56. 56Blind bake the pastry for 20 minutes.
  57. 57Blind bake the pastry for 20 minutes.
  58. 58Fill the blind-baked pie crust with the chicken mixture.
  59. 59Fill the blind-baked pie crust with the chicken mixture.
  60. 60Fill the blind-baked pie crust with the chicken mixture.
  61. 61Top with the second shortcrust pastry sheet.
  62. 62Top with the second shortcrust pastry sheet.
  63. 63Top with the second shortcrust pastry sheet.
  64. 64Crimp the edges of the pie.
  65. 65Crimp the edges of the pie.
  66. 66Crimp the edges of the pie.
  67. 67Cut out decorative shapes from the excess pastry.
  68. 68Cut out decorative shapes from the excess pastry.
  69. 69Cut out decorative shapes from the excess pastry.
  70. 70Place the decorative shapes on top of the pie.
  71. 71Place the decorative shapes on top of the pie.
  72. 72Place the decorative shapes on top of the pie.
  73. 73Use a fork to create patterns on the pie crust.
  74. 74Use a fork to create patterns on the pie crust.
  75. 75Use a fork to create patterns on the pie crust.
  76. 76Beat one egg yolk.
  77. 77Beat one egg yolk.
  78. 78Beat one egg yolk.
  79. 79Glaze the pie with the beaten egg yolk.
  80. 80Glaze the pie with the beaten egg yolk.
  81. 81Glaze the pie with the beaten egg yolk.
  82. 82Bake the pie for 35 minutes.
  83. 83Bake the pie for 35 minutes.
  84. 84Bake the pie for 35 minutes.
  85. 85For the gravy, heat 1 tablespoon of olive oil and 25g of butter in a pan.
  86. 86For the gravy, heat 1 tablespoon of olive oil and 25g of butter in a pan.
  87. 87For the gravy, heat 1 tablespoon of olive oil and 25g of butter in a pan.
  88. 88Cook the finely chopped shallots and minced garlic.
  89. 89Cook the finely chopped shallots and minced garlic.
  90. 90Cook the finely chopped shallots and minced garlic.
  91. 91Add 1 teaspoon of orange zest and the juice of 1 orange.
  92. 92Add 1 teaspoon of orange zest and the juice of 1 orange.
  93. 93Add 1 teaspoon of orange zest and the juice of 1 orange.
  94. 94Pour in 150ml of white wine and reduce.
  95. 95Pour in 150ml of white wine and reduce.
  96. 96Pour in 150ml of white wine and reduce.
  97. 97Add 300ml of chicken stock.
  98. 98Add 300ml of chicken stock.
  99. 99Add 300ml of chicken stock.
  100. 100Thicken the gravy with a slurry of 2 teaspoons of cornflour mixed with 2 teaspoons of water.
  101. 101Thicken the gravy with a slurry of 2 teaspoons of cornflour mixed with 2 teaspoons of water.
  102. 102Thicken the gravy with a slurry of 2 teaspoons of cornflour mixed with 2 teaspoons of water.
  103. 103Add 1 teaspoon of Worcestershire sauce.
  104. 104Add 1 teaspoon of Worcestershire sauce.
  105. 105Add 1 teaspoon of Worcestershire sauce.
  106. 106Season the gravy with salt and pepper.
  107. 107Season the gravy with salt and pepper.
  108. 108Season the gravy with salt and pepper.
  109. 109Finish the gravy with 25g of butter.
  110. 110Finish the gravy with 25g of butter.
  111. 111Finish the gravy with 25g of butter.
  112. 112For the mash, boil 800g of peeled and quartered potatoes until tender.
  113. 113For the mash, boil 800g of peeled and quartered potatoes until tender.
  114. 114For the mash, boil 800g of peeled and quartered potatoes until tender.
  115. 115Mash the potatoes using a potato masher.
  116. 116Mash the potatoes using a potato masher.
  117. 117Mash the potatoes using a potato masher.
  118. 118Mash with 200g of butter and 150ml of whole milk.
  119. 119Mash with 200g of butter and 150ml of whole milk.
  120. 120Mash with 200g of butter and 150ml of whole milk.
  121. 121Season the mash to taste.
  122. 122Season the mash to taste.
  123. 123Season the mash to taste.
  124. 124Plate up the chicken pie with mash and gravy.
  125. 125Plate up the chicken pie with mash and gravy.
  126. 126Plate up the chicken pie with mash and gravy.

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 600 g chicken thighs, diced
  • 600 g chicken thighs, diced
  • 600 g chicken thighs, diced
  • 150 g smoked streaky bacon, chopped
  • 150 g smoked streaky bacon, chopped
  • 150 g smoked streaky bacon, chopped
  • 1 white onion, finely chopped
  • 1 white onion, finely chopped
  • 1 white onion, finely chopped
  • 2 garlic cloves, minced
  • 2 garlic cloves, minced
  • 2 garlic cloves, minced
  • 2 large leeks, sliced
  • 2 large leeks, sliced
  • 2 large leeks, sliced
  • 2 tbsp parsley, chopped
  • 2 tbsp parsley, chopped
  • 2 tbsp parsley, chopped
  • 1 tbsp tarragon, chopped
  • 1 tbsp tarragon, chopped
  • 1 tbsp tarragon, chopped
  • 1 tbsp Dijon mustard
  • 1 tbsp Dijon mustard
  • 1 tbsp Dijon mustard
  • 50 g butter
  • 50 g butter
  • 50 g butter
  • 2 tbsp flour
  • 2 tbsp flour
  • 2 tbsp flour
  • 300 ml chicken stock
  • 300 ml chicken stock
  • 300 ml chicken stock
  • 2 shortcrust pastry sheets
  • 2 shortcrust pastry sheets
  • 2 shortcrust pastry sheets
  • 1 egg yolk, beaten
  • 1 egg yolk, beaten
  • 1 egg yolk, beaten
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 25 g butter
  • 25 g butter
  • 25 g butter
  • 2 shallots, finely chopped
  • 2 shallots, finely chopped
  • 2 shallots, finely chopped
  • 2 garlic cloves, minced
  • 2 garlic cloves, minced
  • 2 garlic cloves, minced
  • 1 tsp orange zest
  • 1 tsp orange zest
  • 1 tsp orange zest
  • 1 orange juice
  • 1 orange juice
  • 1 orange juice
  • 150 ml white wine
  • 150 ml white wine
  • 150 ml white wine
  • 300 ml chicken stock
  • 300 ml chicken stock
  • 300 ml chicken stock
  • 2 tsp cornflour
  • 2 tsp cornflour
  • 2 tsp cornflour
  • 2 tsp water
  • 2 tsp water
  • 2 tsp water
  • 1 tsp Worcestershire sauce
  • 1 tsp Worcestershire sauce
  • 1 tsp Worcestershire sauce
  • 25 g butter
  • 25 g butter
  • 25 g butter
  • 800 g potatoes, peeled and quartered
  • 800 g potatoes, peeled and quartered
  • 800 g potatoes, peeled and quartered
  • 200 g butter
  • 200 g butter
  • 200 g butter
  • 150 ml whole milk
  • 150 ml whole milk
  • 150 ml whole milk

Equipment

pantongschopping boardknifespatulawhiskpie dishrolling pinforkbowlbrushcolanderpotato peelerpotato masherpot