# Chicken, Leek & Bacon Pie

This series is all about showing you how to cook classic British pub food at home.

- Servings: 4 servings
- Cuisine: American
- Category: Dessert
- Language: en

## 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

## Instructions

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

## Equipment

- pan
- tongs
- chopping board
- knife
- spatula
- whisk
- pie dish
- rolling pin
- fork
- bowl
- brush
- colander
- potato peeler
- potato masher
- pot

## Source

- Original video: https://www.tiktok.com/@foodwithgeorge/video/7494252406130134294?_r=1&_t=ZM-8wmF0V7ONhY
- Recipe page: https://www.cliprecipe.com/recipe/1871c8c5-531d-4788-acd9-49c0785b2fcc
- Extracted: 2025-06-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt