Chicken and Bacon Pie

Brought to you by:

Ocado

4 serving

Prep time: 15 mins

Cook time: 1 hr 10 mins

Serves: 4

This chicken and bacon pie is the ultimate, warming comfort meal. What can compare to flaky, crisp pastry with a rich, creamy chicken, bacon and leek filling? You could add in some sliced mushrooms or diced cavolo nero for some extra veggie goodness. This pie makes an ideal comfort food supper served with our carrot and swede mash.

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Ingredients Method

Ingredients

100g streaky bacon, cut into 2cm pieces
1 drizzle olive oil
2 medium leeks, sliced into thin rings
40g butter, plus extra for the pie dish or casserole
40g plain flour, plus extra for dusting
80ml dry white wine
400ml whole milk
60g mature cheddar, grated
1 tbsp dijon mustard
½ lemon, juiced
3 tbsp crème fraîche
500g cooked chicken, cut or torn into bite-size pieces
1 320g ready-rolled puff pastry sheet
1 egg, beaten with 2 tsp milk, for egg wash

Method

Step 1

In a large frying pan, fry the bacon until crisp (no oil needed) and transfer it with a slotted spoon onto a kitchen towel-lined plate, leaving the bacon fat in the pan. Add a drizzle of oil to the frying pan and cook the leeks over a low heat for 10 mins or until soft. Remove the pan from the heat and set aside.

Step 2

Now, in a large pan, add the butter and melt it over a low heat, then whisk in the flour to form a roux. Cook for 1-2 mins, then remove from the heat and slowly whisk in the wine until smooth. Whisk in the milk a little at a time, until smooth, then return the pan to the heat and, stirring continuously, bring to the boil. Once the sauce has thickened and is bubbling, reduce the heat and simmer for 3 mins. Remove from the heat and stir in the grated cheese, the mustard, lemon juice and crème fraîche. Season to taste.

Step 3

Add the leeks to the sauce along with the chicken and bacon and stir well. Season to taste then transfer the mixture to a 17cm x 22cm rectangular baking dish or casserole greased with butter and set aside, covered, to cool completely, approx. 20-25 mins.

Step 4

Once the pie filling is almost cool, preheat the oven to 200°C/180°C fan/gas 6. On a lightly floured surface, lay out the sheet of puff pastry and cut off 4 strips (one from each short side and one from each long side) of approx. 1cm thickness. Wet the lip of the pie dish with water and press the strips onto the respective sides, pressing to secure them together in the corners where they meet. Brush the strips with water and lay the rest of the remaining rectangle of pastry on top. Press the pastry lid onto the pastry strips, then cut off any excess hanging over the edges of the dish. Crimp the edges with a fork and use any leftover bits of pastry to decorate the top of the pie. Make three small slits in the pastry in the centre to allow any steam to escape during cooking.

Step 5

Brush the top of the pie with the egg wash and bake in the oven for 30-40 mins, until the pastry is deeply golden in colour and puffed up. Serve immediately with a side of your choice.