Chicken, Bacon, Mushroom and Leek Pie

Chicken, Bacon, Mushroom and Leek Pie

This is hands down my favourite meal of all time. Do I say that about everything? Probably, I do REALLY like food but this, home cooked, is just SO good.

It is not Slimming World friendly and I have no idea what the syns are. This is the sort of dinner that you want to cook on those cold winter days indoors with all the yummy veg and without a side of guilt. The perfect December meal when it is perfectly acceptable to eat exactly what you want.

This is as easy as it gets for homemade pie, the filling is all cooked in one pot, no faffing around with separate pots and pans for the filling and the sauce and the pastry is shop bought. The time and effort of making pastry is just not worth it in my opinion, you can get just as good in the shops, if not better, pastry is definitely NOT my department.

Ok enough waffle about my love of Pie, this recipe is enough for 4, the kids had kid size portions and me and Kieran had very greedy portions so for 4 ‘normal’ appetites it would be perfect 🙃

You will need:

  • 2 large Chicken Breasts diced
  • 6 rashers of Smoked Bacon diced
  • 200g Mushrooms quartered
  • 250g Leeks sliced
  • 2 sheets of Puff Pastry
  • 50g Butter
  • 50g Plain Flour
  • 4 Chicken Oxos mixed with 600ml water
  • 200ml Milk or 100ml Cream
  • 1 Egg for Egg Wash
  • 1 tsp Tarragon
  • 1/2 tsp Thyme
  • 1/4 tsp of Rosemary

Fry the Bacon off in a Pan and set to one side, fry the Chicken off in the same pan with a good pinch of salt and pepper and also set to one side, you just want to seal it not cook it through.

In the same pan fry the Mushrooms and Leeks with the Butter and Herbs.

After a few minutes, add the flour and cook out just for a couple of minutes, it will become a paste like consistency around the veg.

Start adding the Chicken stock gradually, stirring well, it will turn into a Gravy with the Veg, once you’ve added all the stock, add the Milk then simmer for 5 minutes.

After 5 minutes, add the Bacon and Chicken then turn off the heat.

Line the greased pie dish with the pastry (my top tip is make sure the pastry has been out of the fridge for a little while, makes it a lot easier to work with). I don’t do it very well which is absolutely fine and use the offcuts to fill any gaps, it doesn’t need to perfect, just make sure there are no holes and the pastry overlaps the pie dish.

Then add the pie filling.

Egg wash around the edges then place the other sheet on top, pressing down gently around the edges and make two little holes in the centre. Cut off any excess pastry, then use a fork to press down around the edges to help seal the pie.

You can set to one side for later or pop it straight in the oven. I egg wash the top then cook it on 140’ for 40/45 minutes to make sure the bottom cooks and you avoid that ‘soggy bottom’, then turn the oven up to 180’ for 15 minutes to finish it off.

I had it with Honey Roast Carrots and Sprouts, but you could have it with anything you fancy!

Hope you enjoy it!

L x

1 Comment

  1. Katie
    December 12, 2017 / 7:59 am

    Looks amazing 😍 might cook this when we have the inlaws down for new year. Thank you xxx

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