Click for Cookbook LOGIN
"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken, Bacon & Leek Pie Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Chicken, Bacon & Leek Pie is from Kate's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:
 


Ingredients:  
Ingredients:  
For the filling:
700g - 750g chicken breast (organic preferred, definitely free range, diced or sliced)
250g smoked streaky bacon (outdoor bred piggies)
300g crème fraiche (full fat, none of that half fat bleugh)
Glug of white wine (optional)
200ml water
Chicken stock (if water then use a cube/pot, if liquid stock then use no water)
Salt & pepper
EV avocado oil or any other oil that can stand the heat

Directions:
Directions:
For the filling:
1. Preheat the oven to about 180ºC
2. Glug the oil into the pan to heat, cut up the bacon using scissors to about an inch thick.
3. Fry the bacon on a high heat until crispy, put in to a bowl for later.
4. Whilst the bacon is cooking chop the leeks, then cook the leeks in the bacon fat, reduce the heat.
5. Put the leeks in a bowl and save for later.
6. Add some more oil, turn the heat up and pop in the chicken. Leave to brown on one side for a few minutes then cook it all until browned.
7. Add the bacon and leeks to the chicken and stir together.
8. Either add some white wine, the alcohol will cook off. Or add the liquid stock. If you aren’t using liquid stock then add about 200ml water and a stock cube. Cook on a medium to low heat until the liquid thickens/reduces slightly.
9. Keep on a low heat and add the crème fraîches. Stir through and add salt & pepper to taste. Leave to cool and put into the pie dish.
 

Ruff Puff Pastry Top


Ingredients:  
Ingredients:  
250g sieved strong bread flour
Tsp. Salt
250g salted butter (room temp, not soft, in small ish chunks)
150ml water (you mightn’t need it all)

Directions:
Directions:
1. Sift the flour into a big bowl.
2. Add the butter and rub a little until coated with flour. The chunks should still be visible.
3. Make a well and add about 100ml water, the dough will be quite sticky.
4. Put it in the fridge for 20-30 mins.
5. Remove from the fridge and on a floured surface knead a little and form a rectangle.
6. Roll the dough into a long rectangle.
7. Fold the right third over the centre third and then the left over the right. Turn a quarter turn and do again a few times.
8. Wrap in cling film and put in the fridge for a further 30 mins or longer.
9. When you’re ready to use the dough, take out of the fridge and roll to about 5mm thick. Butter the edge of the pie dish. Put the pastry on top of the pie and cut round, leaving about a cm extra. Use the excess pastry to make shapes and ‘milk glue’ to the top. Crimp the pie edge and milk wash... or egg wash, which will create a glossier finish.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1hr ish

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

328W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!