Chicken, Leek & Bacon Pie

Ingredients

• 900g chicken breast, cut into 3cm chunks
• 200g smoked bacon lardons (or streaky bacon, chopped)
• 3 medium leeks, trimmed, halved lengthways and sliced into 1cm pieces
• 2 garlic cloves, minced
• 40g butter
• 40g plain flour
• 300ml chicken stock
• 150ml double cream
• 1 tbsp wholegrain mustard
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• Salt and freshly ground black pepper
• 1 quantity shortcrust pastry (see Butter & Lard Shortcrust), or 500g ready-made shortcrust
• 1 egg, beaten (for egg wash)

Equipment

• Deep pie dish, approx. 28cm diameter or equivalent 2-litre capacity
• Pie funnel (optional but recommended — keeps the pastry lid lifted)

Method

1. Make the filling. In a large, deep frying pan or casserole, fry the bacon lardons over medium-high heat until golden and the fat has rendered, about 5 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pan.
2. Season the chicken pieces with salt and pepper. Brown them in batches in the bacon fat over high heat — about 3–4 minutes per batch. You’re just colouring the outside, not cooking through. Set aside with the bacon.
3. Reduce heat to medium. Add the butter to the pan. Once foaming, add the leeks and garlic and cook gently for 6–8 minutes until softened and just beginning to colour. Add the thyme and stir through.
4. Sprinkle the flour over the leeks and stir well to coat. Cook for 1–2 minutes to lose the raw flour taste.
5. Gradually pour in the chicken stock, stirring constantly to prevent lumps. Then stir in the double cream. Bring to a gentle simmer and cook for 3–4 minutes until the sauce thickens to a coating consistency.
6. Stir in the mustard, then return the chicken and bacon to the pan. Stir everything together and season generously. The chicken should still be slightly undercooked at this point — it will finish in the oven.
7. Transfer the filling to your pie dish and allow to cool to room temperature (or refrigerate overnight — the filling actually improves made a day ahead).
8. Top with pastry. Preheat the oven to 200°C / 180°C fan. Roll out the pastry on a lightly floured surface to about 4mm thick and a couple of centimetres larger than your pie dish. Brush the rim of the dish with beaten egg, drape the pastry over the top, and press down firmly around the edge to seal. Trim the excess and crimp with a fork or your fingers.
9. Brush the top generously with beaten egg. Cut two small slits in the centre (or place a pie funnel before laying the pastry). Optionally decorate with pastry offcuts.
10. Bake for 35–40 minutes until the pastry is deep golden and the filling is bubbling through the vents. Rest for 5 minutes before serving.

Tips

The filling can be made up to 2 days ahead and kept in the fridge — this actually improves the flavour. If the pastry starts to brown too quickly, lay a loose piece of foil over the top for the last 10 minutes. Serve with mashed potato or steamed greens.