For National Pie Week, we’ve been sharing a different pie recipe every day, you can see the other pies we’ve featured this week here!
The final pie of the week is Chicken Pie with bacon and leeks, but if you’re not up for that, chicken is a versatile ingredient that can be paired with a number of different vegetables, so substitute out the leeks and bacon if you have any other ideas.
Image from google.
Ingredients:
For the pastry:
- 250g flour
- 120g butter
For the filling:
- 1 whole chicken
- 1tbs oil
- 6 rashers of bacon
- 3 leeks
- 45g butter
- 45g plain flour
- 225ml milk
- 200ml chicken stock
- 100g peas
Heat the oven to 180C/ gas mark 5, season the chicken and roast for 1hr 30.
You can make a start on the pastry as this is cooking. Rub the butter and flour together to make bread crumbs, add a little water and stir until you make a ball, wrap in cling film and put in the fridge while the filling is finished.
In a large pan, heat the oil and cook the bacon, add the leeks until they’ve softened. Add the butter and flour and stir together coating the bacon and leeks, slowly add the milk stirring continuously and making sure it doesn’t curdle. Add the chicken stock and peas and cook for 2 minutes. Take the pan off the heat, once the chicken is cooked, remove from the oven and carve, adding the meat into the filling mixture.
Take the pastry out of the fridge, on a floured surface roll it out and split in half, place one half over the base of a pie tin, spoon the filling over the top and cover with the remaining pastry. Seal the edges and poke a hole in the top of the pie.
Bake for 45 minutes on 220C/gas mark 6.
