Chicken, bacon and leek pie
Serves: 6
Ingredients
- 2 potatoes, peeled and diced
- 2 tbsp sunflower oil
- 3 onions, diced
- 2 sticks celery, diced
- 1 tsp chopped fresh thyme
- 50g smoked bacon lardons
- sea salt and black pepper
- 1 tsp sugar
- 800g chicken, diced
- 50g plain flour
- 1 tbsp lemon juice
- 800ml chicken stock
- 2 leeks, sliced
- 3 tbsp crème fraîche
- 1 tbsp chopped fresh parsley
- 250g shortcrust pastry
- 1 beaten egg
Method
- Preheat oven to 200C/Gas6.
- Cook potatoes in salted boiling water for about 10 mins, or until tender.
- Heat oil in a pan, add onions, celery, thyme and bacon with a pinch of salt and the sugar, and cook gently until the onions are soft.
- Add chicken and cook without colouring for about 10 mins.
- Add flour and slowly stir in lemon juice and stock.
- Bring to the boil, then turn down heat and simmer until sauce thickens.
- Add leeks and cook until tender, then gently stir in the cooked potatoes.
- Take off the heat and stir in the crème fraîche and parsley.
- Taste and season then spoon into a round pie dish, and leave to cool.
- Put a pie prop in the middle.
- Roll out pastry, allowing enough for a good overhang all round.
- Drape it over the top of the dish, make a hole in the centre, let prop push through, then brush with the egg.
- Bake for 30–35 mins, until pastry is golden brown and meat is piping hot.
