# Chicken, Leek & Bacon Pie

This is a recipe for a delicious British pub-style Chicken, Leek & Bacon Pie, served with creamy mash and rich gravy.

- Servings: 4 servings
- Cuisine: British
- 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 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

## Instructions

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

## Equipment

- pan
- knife
- tongs
- chopping board
- whisk
- saucepan
- pie dish
- oven
- potato peeler
- pot
- potato ricer
- strainer
- spoon
- citrus juicer
- bowl
- brush

## Source

- Original video: https://www.instagram.com/p/DDMn-XBMJB6/
- Recipe page: https://www.cliprecipe.com/recipe/6356eba0-529e-48e4-a866-a7cf554eab62
- Extracted: 2025-10-21

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