Skip to content

Father’s Day Chicken, Bacon & Leek Pie

Recipe

This pie is a fantastic way to make your Dads heart happy (or his stomach!)

Serves: 6 people   |   Prep time: 20 minutes   |   Cooking time: 1 hour

British   |   Main

  

Ingredients

  • 4-6 Boneless Chicken Thigh Fillets, diced into bite-sized chunks
  • 100g Bacon Lardons
  • 2 Leeks, sliced
  • 150g Frozen Peas
  • 150g Kale, chopped
  • 200ml Crème Fraîche
  • 200ml Chicken Stock
  • 1 tbsp Butter
  • 2 tbsp Wholegrain Mustard
  • 2 tbsp Plain Flour
  • 1 tsp Vegetable Oil
  • Salt and Pepper
  • 2 packs Ready Rolled Shortcrust Pastry
  • 1 Egg

  

Method

  1. Preheat the oven to 200°C.
  2. Heat the oil in a large saucepan on a medium-high heat. Add the chicken thighs and fry for 3-4 minutes until starting to turn golden. Transfer to a plate and set aside. Add the bacon to the pan and fry for a few minutes until just before it starts to turn golden.
  3. Add the leeks and butter and cook for 5 minutes. Sprinkle over the flour and stir until combined. Add the stock and stir well until a sauce forms. Mix in the chicken chunks, crème fraîche, mustard, peas and kale and simmer for a few minutes, stirring until everything is well mixed and the sauce is nicely thickened. Season with salt and pepper to taste, and set aside.
  4. Roll out both sheets of pastry to two 30cm square sheets.
  5. Use one sheet to line a 23cm greased pie tin. Trim off any excess pastry and keep to one side, for decoration.
  6. Using a fork, prick across the pastry base evenly. Line the pastry in the tin with baking paper and then fill the tin with ceramic baking beans, or dried beans and bake for 12 minutes until the pastry is firm. Remove the beans and baking paper and bake for 5 more minutes until the crust is golden.
  7. Fill with the pie filling, smoothing the top so you have a flat surface.
  8. Cut the second pastry sheet into 12 even strips. Lay 6 strips vertically across the top of the filled pie, using the longer strips in the centre and the shorter ones at the edges. Fold back every other strip, then lay one of the remaining strips horizontally across the pie. Unfold the folded strips back over the top. Repeat, folding back the opposite strips each time and laying another strip across, weaving to create a lattice pattern. Continue until all the strips are used. Fold any overhanging pastry back onto the rim of the pie and press to seal.
  9. Roll out the excess pastry dough into a small disc about 4mm thick. Using a small sharp knife, carefully cut out the decorative letters. Arrange them gently on top of the filled pie. Brush a little beaten egg onto the surface of the pie first — this acts like glue to help the letters stick. Press the letters down lightly so they stay in place.
  10. Brush the whole pie with egg wash and bake for 30 minutes until golden.