Chicken, Leek & Bacon Pie
Warm and comforting, but with lots of spring flavour, this pie makes a tasty and more cost-effective alternative to the traditional roast lamb for an Easter feast!
1 hour 15 mins
4 tsp of Carla’s Tuscan Blend
650g chicken breasts (or you can use skinless boneless chicken thighs if preferred)
2 tbsp olive oil
100g bacon lardons or 3-4 rashers of bacon chopped into small pieces
2 leeks, sliced
3 tbsp plain flour
300ml chicken stock
200g crème fraiche
100g frozen peas
1 ½ tbsp Dijon mustard (optional)
1 egg, beaten
375g sheet puff pastry
Season the chicken with some salt and pepper. Heat 1 tbsp oil in a deep frying pan on medium-high heat and fry the chicken for 3-4 minutes on each side until lightly golden, then transfer to a plate.
Add the bacon to the pan and fry for roughly 5 minutes, until golden.
Add another tbsp of oil into the pan, along with the leeks and 3 tsp of Carla’s Tuscan seasoning, and continue frying for another 5 minutes until the leeks are starting to soften.
Sprinkle the flour over the leeks and bacon, stirring until combined. Meanwhile, prepare the stock with boiling water, and once ready add to the pan and stir well.
Slice the chicken and return to the pan. Don’t worry if the chicken isn’t fully cooked at this point, as it will finish cooking when the pie is in the oven.
Then stir in the peas, crème fraiche, 1 tbsp of mustard and the remaining 1 tsp of Tuscan seasoning, and let it all bubble for a couple of minutes until thick and saucy. You can add a splash more stock or water if it seems too thick.
Remove the pie filling from the heat and pour into a large rectangular pie dish. Whisk the egg with the remaining ½ tbsp of mustard to make a glaze for the pastry.
Heat the oven to 200 degrees (180 fan). Spread some of the egg glaze around the edge of the dish so the pastry has something to stick to. Then unroll the sheet of pastry and place on top of the pie. Crimp the edges against the side of the dish and trim away any excess pastry.
At this point, you can cover the pie, and freeze (it will keep for up to 3 months, as long as it is well covered)
If you are eating straight away, brush the remaining egg glaze over the top of the pie, and make a small steam hole in the middle.
Bake for 40 minutes until the pastry is golden and puffed, and the filling is piping hot.
We recommend serving with steam green beans and/or broccoli and roasted squashed new potatoes, with Carla’s Potato Seasoning (see Carla’s website for recipe)