Sunday, 15 September 2013

Chicken, Leek & Bacon Pie

Pie is one of those feel good foods. The kind that it really doesn't matter what it looks like ultimately, it doesn't have to be neat - in face I quite like my pies puffy, oozing with comforting goodness. I made this favourite a few days ago and thought I'd share another recipe with everyone; so I bring to you the Chicken, Leek & Bacon Pie!

You will need for four - six people;
- 2 Chicken breasts.
- 1 Packet of bacon lardons. Or 2-3 bacon rashers chopped into pieces.
- 1 Leek.
- 3-4 Spring onions.
- 1 Large red onion.
- 2 cloves of garlic.
- 1 Heaped tablespoon cornflour.
- 1 Beaten egg.
- Semi-skimmed milk - you'll need to use your eye for this one, but basically enough to cover your veg and meat concoction!
- Shortcrust (or puff, your choice) pastry, I used Just-Rol shortcrust sheets for this variation, but the puff pastry is extra flaky and yummy.
- Salt, pepper, rosemary + thyme.
- Teaspoon of Parmesan cheese.

- Cook your chicken. I prefer to do this in the oven on low for a few hours but you can do it anyway you want to. Before you cook, sprinkle that bad boy very lightly with rosemary and thyme, not too much - these two can be very powerful when used too liberally. Drizzle with oil. 
- Once your chicken is cooked, put your lardons, red onion and garlic (both chopped finely) in a pan, once the bacon pieces is cooked and onions softened, add spring onions and leeks (sliced and chopped roughly) cook until softened. Add salt and pepper - however much you want, but don't go too crazy.
- Chop one chicken breast into small chunks. With the other breast, flake it roughly - this is a nice touch as the flaked chicken thickens the sauce even more. Throw it in with your bacon and veg. Stir it all through.
- Pour your milk in, you literally want to make sure you cover all your goods, so stir when you think you've got enough, then add some more.
- Pre-Heat oven, gas mark 6.
- Throw in your cornflower. Stir, stir, stir! Bring to the boil, then put it on low and let simmer for about fifteen minutes. 
- While it's simmering, line your chosen oven-dish with some butter (add grease proof paper if you want, I rarely remember to,) and add your bottom layer of chosen pastry - I didn't need to pre-bake my bottom layer, but if you do, do it now. 
- Once your filling is ready (it should be thick, and smelling amazing,) start piling it in your pastry. Once done, add your top layer. Press together your two pastry sheets round the edge, crimp with a fork. Sprinkle with the Parmesan. 
- This is your chance to do all the fancy things that you used to help your mum/gran/whoever made the pies with - I always the pierce holes, add leaves and some swirls but you may have more skills than I (or cookie cutters...)
- Coat it all with your beaten egg. I don't have a pastry brush (shocker) so just made do with a spoon. Put all that gorgeousness into the oven and bake for 35-40 minutes, keep an eye on it though because all ovens are different. 

The beauty of this pie is that it goes with anything. Chips and peas? Hell yeah. Veg and a light gravy? For sure! Get your apron on and get cooking!


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