Chicken, mushroom, bacon and leek Pie

Chicken, mushroom, bacon and leek Pie
 
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This recipe was uploaded
by morwenna

 
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Ingredients

Ingredients
Method
 
  • Serves 4
  • This pie is ideal to fill with leftovers, so please feel free to substitute some of the ingredients for whatever you may already have. I used roast chicken legs, but you can use chicken breasts instead.
  • Pie filling :
  • 2 boned chicken legs, preferably free-range or organic, cut into chunks or strips
  • 1 medium leek, sliced
  • 2 rashers smoked streaky bacon, cut into small strips
  • 6 chestnut mushrooms, quartered
  • Sprig of thyme, leaves picked
  • ¼ pint fresh chicken stock
  • 1 tbsp corn flour
  • 2 tbsps low fat Greek yoghurt/ crème fraîche
  • Salt and pepper to season
  • Drizzle of olive oil
  • Pastry:
  • 250g plain flour
  • 100g lard, cubed
  • A tiny splash milk
  • 1 large beaten egg
  • Flour for dusting
Pastry:
• Sieve the flour on to the work surface
• Using your hands, rub the cubes of lard into the flour until you have a fine, crumbly mixture
• Add the eggs and milk to the mixture and gently work it together until you have a ball of dough
• Lightly flour the ball and pat it into a flat round, then wrap it in clingfilm and put it in the fridge to rest for at least half an hour

Filling:
• Fry the chicken with the bacon in a little drizzle of olive oil over a medium heat until starting to brown and then add the leek, mushrooms and thyme
• Add the chicken stock
• In a separate bowl mix the corn flour with a little water until all of the corn flour has dissolved, then add this to the chicken mixture in the pan
• Once the sauce has begun to thicken take off the heat and add the Greek yoghurt/crème fraîche
• Place the filling into a pie dish

Pastry Lid:
• Lightly flour the work surface and roll out the pastry approximately 0.5cm thick
• Lay the pastry over the pie filling, crimp the edges with your fingers and thumb or a fork and cut off any excess pastry
• Poke a small hole in the centre of the lid to let the steam escape
• Brush the pastry with a beaten egg mixed with a splash of milk and bake in a pre-heated oven at 200c for approximately 25 mins, or until pastry is golden
• Remove from the oven and let the pie rest for a few minutes before serving
• Enjoy with mashed root vegetables and asparagus or broccoli

Chicken, mushroom, bacon and leek Pie

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This recipe was uploaded by morwenna

 
 

Method


Pastry:
• Sieve the flour on to the work surface
• Using your hands, rub the cubes of lard into the flour until you have a fine, crumbly mixture
• Add the eggs and milk to the mixture and gently work it together until you have a ball of dough
• Lightly flour the ball and pat it into a flat round, then wrap it in clingfilm and put it in the fridge to rest for at least half an hour

Filling:
• Fry the chicken with the bacon in a little drizzle of olive oil over a medium heat until starting to brown and then add the leek, mushrooms and thyme
• Add the chicken stock
• In a separate bowl mix the corn flour with a little water until all of the corn flour has dissolved, then add this to the chicken mixture in the pan
• Once the sauce has begun to thicken take off the heat and add the Greek yoghurt/crème fraîche
• Place the filling into a pie dish

Pastry Lid:
• Lightly flour the work surface and roll out the pastry approximately 0.5cm thick
• Lay the pastry over the pie filling, crimp the edges with your fingers and thumb or a fork and cut off any excess pastry
• Poke a small hole in the centre of the lid to let the steam escape
• Brush the pastry with a beaten egg mixed with a splash of milk and bake in a pre-heated oven at 200c for approximately 25 mins, or until pastry is golden
• Remove from the oven and let the pie rest for a few minutes before serving
• Enjoy with mashed root vegetables and asparagus or broccoli
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