Oops, I’ve sprung a leek!

For the filling:
300g Chicken breast, cut into chunks
3 Rashers bacon, cut into small pieces (smoked or unsmoked you decide)
1 Leek, sliced
A knob of butter
50ml Martini
1/2 Chicken stock cube
1/2 tsp English mustard
2 tsp Flour
150ml Water

For the pastry:
175g Plain Flour
75g Butter, chilled and cubed
1 Large egg
A little milk

What more could you ask for from a pie? Warming, hearty and homely this chicken, bacon and leek pie delivers a great comfort food fix. The quantities here make a medium sized pie for two or two individual ones, just multiply for a bigger pie.

In a large frying pan melt the butter and soften the leeks a little, transfer into your pie dish. Slowly fry the bacon until crispy then add to the leeks. Lightly brown the chicken but don’t cook all the way through, dust the with the flour (prevents lumpy gravy-sauce) then add the Martini and stir through. Lift the meat out and sling into the pie dish with the rest of the filling. Add the mustard, stock cube and water to the cooking liquor and reduce by half, then pour into the pie dish.

In a large bowl rub the butter into the flour until you get a breadcrumby texture. Beat the egg and add in, binding together with a fork. It’ll take a bit of elbow grease to bring the pastry together but it is worth it, this pie crust is deliciously crunchy and light. Pop the finished pastry in the fridge for at least half an hour before rolling out and topping the pie with remembering to poke a small hole in the top to let the steam out. Brush with milk then bake at gas 5 for 30 minutes or until the top is golden and the filling is piping hot.


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