Step-by-Step Guide to Make Homemade Chicken Leek and Bacon Pie

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, Simple Way to Make Perfect Chicken Leek and Bacon Pie. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Chicken Leek and Bacon Pie, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Leek and Bacon Pie delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must prepare a few ingredients. You can cook Chicken Leek and Bacon Pie using 12 ingredients and 11 steps. Here is how you cook that.

Ingredients and spices that need to be Take to make Chicken Leek and Bacon Pie:

1. 75 grams Unsalted butter
2. 4 Rashers streaky bacon, chopped
3. 1 kg Chicken thigh fillets, cut into 2cm pieces
4. 4 Leeks
5. 1/2 tsp fresh thyme leaves
6. 1/3 cup flour
7. 3 1/2 cup chicken stock
8. 1 tbsp Dijon mustard
9. 1/2 cup Italian, parsley, chopped
10. 1 cup grated gruyere cheese
11. 1 salt and freshly ground pepper.
12. 1 egg wash

Instructions to make to make Chicken Leek and Bacon Pie

1. Grease 1 large rectangular or 6 x 9cm round pie dish.
2. Preheat oven 200c.
3. Melt butter over a medium high heat. Suate bacon until it has just browned and set aside.
4. Add the chicken to pan and brown the chicken pieces for about 4 minutes. Set aside
5. Lower the heat, add the leeks and thyme to the pan and cook until softened. Transfer the mix to a bowl and set aside.
6. Add the flour to remaining butter in the pan to form a Roux. Cook for 2 minutes,stirring constantly. Slowly add chicken stock, 1 cup at a time, to create a thick sauce.
7. Add the bacon, chicken and the leeks to the sauce. Cook for 20 minutes over a medium heat, stirring occasionally to prevent the sauce from catching. The mixture should be thick enough for the chicken and leeks not to sink to the bootom. Add the mustard and parsley and season with salt and pepper. set aside to cool.
8. Fill the pastry lined dish to the rim with the chicken filling. top with grated cheese.
9. Cut the remaining pastry into strips to make a lattice lid for the lid.
10. Paint the pastry lid with egg wash.
11. Bake for 25 minutes or until golden brown.

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