Chicken, Leek & Bacon Pie
Serves 4
Directions
- 1Start by browning the chicken in 1 tablespoon of olive oil.
- 2Season the chicken with salt and pepper.
- 3Set aside the browned chicken.
- 4Cook the bacon until crispy.
- 5Remove the bacon from the pan.
- 6In the same pan, soften the finely chopped onion and minced garlic.
- 7Season the onion and garlic.
- 8Add the sliced leeks and cook until soft.
- 9Return the crispy bacon to the pan with the leeks, onion, and garlic.
- 10Slice the cooked chicken.
- 11Chop the parsley and tarragon.
- 12Add the chicken, parsley, tarragon, and Dijon mustard to the mixture in the pan.
- 13In a separate saucepan, melt 50g of butter.
- 14Stir in 2 tablespoons of flour to make a roux.
- 15Gradually whisk in 300ml of chicken stock until the sauce thickens.
- 16Combine the thickened sauce with the chicken, bacon, and leek mixture.
- 17Preheat the oven to 190°C.
- 18Line a pie dish with one shortcrust pastry sheet.
- 19Blind bake the pastry for 20 minutes.
- 20Fill the blind-baked pie crust with the chicken mixture.
- 21Top with the second shortcrust pastry sheet.
- 22Crimp the edges of the pie.
- 23Cut out decorative shapes from the excess pastry.
- 24Place the decorative shapes on top of the pie.
- 25Use a fork to create patterns on the pie crust.
- 26Beat one egg yolk.
- 27Glaze the pie with the beaten egg yolk.
- 28Bake the pie for 35 minutes.
- 29For the gravy, heat 1 tablespoon of olive oil and 25g of butter in a pan.
- 30Cook the finely chopped shallots and minced garlic.
- 31Add 1 teaspoon of orange zest and the juice of 1 orange.
- 32Pour in 150ml of white wine and reduce.
- 33Add 300ml of chicken stock.
- 34Thicken the gravy with a slurry of 2 teaspoons of cornflour mixed with 2 teaspoons of water.
- 35Add 1 teaspoon of Worcestershire sauce.
- 36Season the gravy with salt and pepper.
- 37Finish the gravy with 25g of butter.
- 38For the mash, boil 800g of peeled and quartered potatoes until tender.
- 39Mash the potatoes using a potato masher.
- 40Mash with 200g of butter and 150ml of whole milk.
- 41Season the mash to taste.
- 42Plate up the chicken pie with mash and gravy.
Ingredients
- 2 tbsp olive oil
- 600 g chicken thighs, diced
- 150 g smoked streaky bacon, chopped
- 1 white onion, finely chopped
- 2 garlic cloves, minced
- 2 large leeks, sliced
- 2 tbsp parsley, chopped
- 1 tbsp tarragon, chopped
- 1 tbsp Dijon mustard
- 50 g butter
- 2 tbsp flour
- 300 ml chicken stock
- 2 shortcrust pastry sheets
- 1 egg yolk, beaten
- 1 tbsp olive oil
- 25 g butter
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 1 tsp orange zest
- 1 orange juice
- 150 ml white wine
- 300 ml chicken stock
- 2 tsp cornflour
- 2 tsp water
- 1 tsp Worcestershire sauce
- 25 g butter
- 800 g potatoes, peeled and quartered
- 200 g butter
- 150 ml whole milk
Equipment
pantongschopping boardknifespatulawhiskpie dishrolling pinforkbowlbrushcolanderpotato peelerpotato masherpot
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