Chicken, Leek & Bacon Pie

This recipe was originally discovered by my mum in the Daily Mail (oh yes…) around ten years ago and has been a firm favourite of mine ever since. I haven’t changed it too much to be honest – I use more thyme than the original recipe, use the reserved water from boiling the chicken as my stock for later, and have added mushrooms into the mix. The recipe below serves four to six people (the photos show a filling in larger quantity as I made 1.5x the quantity to freeze the spare filling for a smaller pie another time). The pie is quite rich so you don’t need lot with it, and the filling has enough liquid in it to act as the sauce. Seems the DM is good for more than the Femail and Showbiz sections after all… S


8 chicken thighs
20g thyme
25g butter
1 large onion, diced
2 leeks, chopped
150g button mushrooms
120g bacon lardons or pancetta (or streaky bacon is fine)
1tbsp flour
300ml chicken stock
175ml double cream
300g puff pastry (recipe here)
1 egg yolk


Preheat the oven to 190°C

Step one: Place the chicken thighs in a large pan with the thyme, cover with cold water. Bring to the boil, skim the surface and simmer for 45 minutes.

Step two: Remove the chicken thighs and leave to cool. Pour the liquid contents of the pan into a jug and set aside (remove the whole stalks of thyme from the jug)

Step three: Using the same pan, melt the butter and fry off the onion on a low heat

Step four: Add the leek, lardons and mushrooms and cook until softened, keep the heat low so the filling doesn’t take on too much colour

Step five: Add a tablespoon of flour and cook fur a further 1-2 minutes

Step six: Add cream and chicken stock, cook until thickened (you want to keep enough liquid in the mixture so the inside of the pie still has enough sauce when cooked in the oven).

Step seven: Remove the skin from your cooled chicken thighs, and pull the meat away from the bone, adding to the pan

Step eight: Remove the filling from the heat and set aside. Take a lightly buttered and floured dish and line with pastry (my rough puff recipe here), add the filling and top with puff pastry. Keep in the fridge until ready to bake. When ready, brush with egg yolk and bake for 30-40 minutes.


2 responses

  1. Pingback: Preparing a Hearty Chicken Stock

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