Chicken, leek and bacon pie
This chicken, leek, and bacon pie combines tender chicken thighs, smoky bacon, and fresh leeks in a buttery crust with hints of thyme and lemon zest. Perfect for family dinners or special occasions, it's both comforting and flavourful.
Cook time 45 min
Prep time 25 min
Ingredients:
1/2 cup all-purpose white wheat flour1/4 cup butter
1 egg
1 dash salt
1 tsp olive oil
1 leek
6 bacon strips
6 chicken thighs
1 tbsp fresh thyme
1.50 cups chicken gravy
2 tbsp lemon zest
1 tbsp sesame seeds
This chicken, leek, and bacon pie is a comforting dish that blends savory flavors into a delightful meal. Featuring a combination of tender chicken thighs, smoky bacon, and fresh leeks, all enveloped in a buttery crust seasoned with thyme and a hint of lemon zest. It’s an ideal choice for family dinners or special occasions.
Instructions:
- In a bowl, combine the flour and a pinch of salt.
- Cut the butter into small cubes and rub it into the flour until the mixture resembles breadcrumbs.
- Add the beaten egg and mix to form a dough. Wrap in cling film and refrigerate for 30 minutes.
- Heat olive oil in a large skillet over medium heat.
- Add the chopped bacon and cook until crispy. Remove and set aside.
- In the same skillet, add the sliced leek and cook until softened, about 5 minutes.
- Add the diced chicken thighs to the leek and cook until the chicken is no longer pink, about 8-10 minutes.
- Return the bacon to the skillet and add the fresh thyme.
- Pour in the chicken gravy and lemon zest, stirring to combine. Let the mixture simmer for a few minutes until it thickens slightly.
- Remove from heat and let cool.
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a lightly floured surface to fit your pie dish.
- Line the pie dish with the pastry, trimming any excess.
- Spoon the filling into the pastry-lined dish.
- If you have extra dough, roll it out and create a lattice or full top crust. If not, the filling can remain partially open-topped.
- Brush the top with a little beaten egg and sprinkle with sesame seeds.
- Place the assembled pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown.
- Allow the pie to cool slightly before slicing.
- Serve warm, optionally garnished with extra lemon zest if desired.
This hearty and flavorful chicken, leek, and bacon pie is sure to become a favorite at your dinner table. With its golden-brown crust and delicious filling, it’s both a comforting and satisfying meal. Enjoy it on its own or with a side of fresh greens for a complete feast.
Chicken, leek and bacon pie FAQ:
A standard 9-inch pie dish is recommended for this recipe. This size will comfortably hold the filling and allow for adequate crust coverage.
The pie is done when the crust is golden brown, typically after 30-35 minutes at 375°F (190°C). You can also check that the filling is bubbling slightly.
Yes, you can substitute chicken thighs with chicken breast, but keep in mind it may result in a drier filling. Adjust cooking time as chicken breast cooks faster.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through for best results.
If you don't have fresh thyme, you can use dried thyme. Use about 1 teaspoon of dried thyme, as it is more concentrated than fresh.
Tips:
- Ensure your butter is cold when preparing the crust for a flakier texture.
- Cook the bacon until crispy to enhance its flavor and add extra crunch to the pie.
- Let the pie cool for a few minutes before slicing to maintain its shape and allow the filling to set.
- Use fresh thyme for a more intense and aromatic flavor.
- If you prefer a rich, golden crust, brush the top of the pie with a beaten egg before baking.
Nutrition per serving
8 ServingsCalories 390kcal
Protein 22g
Carbohydrates 12g
Fiber 1.16g
Sugar 1.07g
Fat 27g
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