Chicken, Leek & Bacon Pie

Serves 4
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Directions

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