Creamy chicken, bacon and leek pie
This Creamy Chicken, Bacon, and Leek Pie features succulent chicken thighs, crispy bacon, and tender leeks enveloped in a rich, creamy sauce and topped with flaky puff pastry. It's a comforting dish ideal for family meals or special gatherings.
Cook time 80 min
Prep time 30 min
Ingredients:
1/3 cup all-purpose white wheat flour1/2 cup butter
2 eggs
1 tbsp water
2 tbsp olive oil
12 chicken thighs
2 leeks
10 bacon strips
1 cup milk (1% fat)
1 tbsp fresh thyme
1 cup peas
1 sheet puff pastry
Welcome to a delightful culinary experience with our Creamy Chicken, Bacon, and Leek Pie recipe! This dish combines tender chicken thighs, savory bacon, and fresh leeks in a rich, creamy sauce, all encased in a crispy puff pastry. It’s comfort food at its best, perfect for family dinners or special occasions. With a blend of simple ingredients, this recipe will guide you through creating a mouthwatering pie that everyone will love.
Instructions:
There you have it—a delicious, creamy chicken, bacon, and leek pie that’s sure to become a favorite at your table. The crispy puff pastry combined with the savory filling is truly a treat for the senses. Whether you’re cooking for family or entertaining guests, this hearty pie is a guaranteed hit. Enjoy your meal and the compliments that will surely follow!
Creamy chicken, bacon and leek pie FAQ:
A standard 9-inch (23 cm) pie dish is recommended for this creamy chicken, bacon, and leek pie.
Yes, you can substitute chicken breasts for thighs. However, keep in mind that thighs are more flavorful and remain tender during cooking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
You can use sliced onions or shallots as a substitute for leeks, although the flavor will vary slightly. Green onions are another option.
The pie is done when the puff pastry is golden brown and crispy, which typically takes about 25-30 minutes at 400°F (200°C).
Cooking Tips:
- For a richer flavor, consider marinating the chicken thighs in olive oil and thyme for an hour before cooking.
- If you prefer a thicker sauce, you can add a bit more flour to the mixture.
- Don’t skip blanching the leeks; it helps to remove any bitterness and ensures a softer texture in the pie.
- Use a good quality puff pastry for the best results. Make sure to let it thaw properly before using it.
- You can substitute chicken thighs with chicken breast if you prefer less fatty meat, but thighs tend to stay juicier during cooking.
- Add the peas at the very end of the filling preparation to keep their vibrant color and slight crunch.
- For a golden-brown crust, brush the puff pastry with a beaten egg before baking.
- Let the pie rest for a few minutes after baking to allow the filling to set properly before slicing.
Nutrition Facts
6 ServingsCalories 1130kcal
Protein 54g
Carbohydrates 40g
Fiber 3.16g
Sugar 6g
Fat 90g
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