Chicken, Leek & Bacon Pie
Serves 4
Directions
- 1Brown the chicken thighs with 1 tbsp of olive oil and season them, then set aside.
- 2Cook the bacon until crispy, then set aside.
- 3Add onion and garlic to the pan, cook until soft, season, then add the leeks and cook until softened.
- 4Return the bacon to the pan and mix.
- 5Dice the cooked chicken thighs.
- 6Chop fresh parsley and tarragon.
- 7Melt butter in a separate saucepan over medium heat.
- 8Add flour, whisking continuously until a smooth roux forms.
- 9Gradually add chicken stock to the roux, whisking until thickened and smooth.
- 10Stir in the chopped chicken, parsley, tarragon, and mustard.
- 11Pour the roux into the chicken mixture, stirring until everything is well combined.
- 12Preheat the oven to 190°C.
- 13Line a pie dish with shortcrust pastry and blind bake until golden.
- 14Fill the pie crust with the chicken mixture.
- 15Roll out the top crust of puff pastry.
- 16Cover the pie with the puff pastry, crimp the edges, and decorate with pastry cut-outs.
- 17Brush with beaten egg yolk.
- 18Bake the pie until golden (35 minutes).
- 19For the gravy, heat olive oil and butter in a pan.
- 20Sauté shallots and garlic until soft.
- 21Add orange zest and juice.
- 22Add white wine and reduce.
- 23Add chicken stock, then thicken with cornflour slurry (2 tsp cornflour mixed with 2 tsp water).
- 24Stir in Worcestershire sauce, season, and finish with butter.
- 25For the mash, boil peeled and quartered potatoes until tender.
- 26Drain the potatoes.
- 27Mash the potatoes with melted butter and milk until smooth, then season to taste.
- 28Serve a slice of the pie on a bed of mashed potatoes and pour gravy over it.
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 fresh parsley, chopped
- 1 tbsp fresh tarragon, chopped
- 1 tbsp Dijon mustard
- 50 g butter
- 2 tbsp flour
- 300 ml chicken stock
- 2 sheet shortcrust pastry
- 1 egg yolk, beaten (for glazing)
- 1 tbsp olive oil
- 25 g butter
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 1 tsp orange zest
- 1 juice of 1 orange
- 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
panknifetongschopping boardwhisksaucepanpie dishovenpotato peelerpotpotato ricerstrainerspooncitrus juicerbowlbrush
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