Comfort Food · Fridge Clearance · Meat · Plan Ahead · Worth the Extra Effort

Lazy Chicken, Leek and Bacon Pie

 

The dream dinner for when your hangover makes it too tricky to give much thought or effort to your planning. Accidentally made as a flat parcel, rather than in a pretty pie dish, because it wasn’t until the pasty was rolled out that I realized that we don’t actually own a nice pretty pie dish, this is a lazy, throw-it-together-without-any-measurement sort of a meal. The below is a rough guide to include, but as always, this sort of pie can be a mix and match of whatever food you have in the fridge, or that you can buy from your corner shop.

 

Ingredients

For the filling

500ml chicken stock

4 skinless chicken breasts

1 knob of butter

3 leeks

Small bunch fresh tarragon

2 garlic cloves, crushed

50g plain flour

200ml milk

200ml double cream

4 rashers smoked back bacon

Salt and pepper to season

 

For the pastry

350g plain flour

200g butter

Cold water

1 egg, beaten

 

Method

  1. Heat up chicken stock in a pan, and add the chicken breast, sliced into bite-sized pieces before covering the pan and leaving it to simmer for ten minutes until the meat is white through. Remove the chicken, strain the fat from the top of the stock, and pour the rest of the liquid into a jug to use later
  2. In a clean pan, fry off the bacon, heat up half of the butter and add the sliced leeks and garlic to cook through until softened. Once the leeks are soft add them and the bacon to the bowl of chicken and use the juices in the pain to make a white sauce
  3. Add a the rest of the butter to the pan and wait for it to melt, then add the plain flour and mix to a thick paste. Slowly add milk whilst stirring to make a thick, lump-free sauce. Season well with salt and pepper
  4. Combine the sauce, cream, tarragon (finely chopped) and meat mixture in a bowl, and set to one side to chill
  5. In the meantime, make breadcrumbs from the flour and bread, and then mix in very cold water a little at a time to create a firm ball of dough. Once this is gathered, move to the fridge to chill for half an hour
  6. When all the mixtures are chilled, half the dough and roll out into two similarly shapped rounds, with the top being slightly larger than that bottom
  7. Pile the chicken mixture in the centre of the smaller base of pastry, and smooth out, leaving around 1.5cm around the edge to seal
  8. Place the second piece of dough on the top of the mixture and use egg wash to bring the edges together. Roll the edges over and pinch together to add a little detailing
  9. Cut a cross in the top of the pie to release steam, and brush the rest of the pie with egg wash
  10. Bake in the oven at 160 degrees for around 40 minutes, ensuring its piping hot in the centre before removing
  11. Serve with a pile of greens and added gravy if needed

 

We made this when got home from a night out at a very boozy birthday, and whilst there was no chance that I was going to be able to move after eating it, that didn’t matter, as the only place I had to go after dinner was straight to bed!

 

 

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