Chicken, Leek & Bacon Pie
As the days grow shorter and the weather cools, we've found ourselves craving cozy, delicious meals and skillet pies have been making quite a few appearances lately.
Perhaps it's because they're so easy to make, everything cooks in a single skillet, which means less washing up!
Let us show you just how simple it is!
INGREDIENTS
- 800g of chicken thigh chopped into bite bize pieces
- 4 rashers of middle bacon chopped
- 1 leek washed and chopped
- 4 cloves of garlic minced
- 400ml of thickened cream
- 2ooml of milk
- puff pastry
- 1 tbs four
- 50g of butter
- 1 egg
- Salt to taste
METHOD
1. Melt half the butter in an oven proof pan on medium to hot heat (I use enamel coated cast iron skillet)
2. Add the chicken, bacon and leek to the pan and sauté
3. Once the chicken is cooked, add the garlic, saute for a few moments, then add the cream and milk
4. Melt the rest of the butter in a bowl, then add the flour, mix to combine the two, stir this mixture into the sauce to thicken
5. Once the mixture has thickened to the constancy you prefer (I aim for a little thinner than how I would like my finished sauce as it will continue to cook and reduce in the oven)
6. Cool chicken filling in the pan, cover with pastry, cut an air vent in the centre of the pie, egg wash the pastry and bake at 200 Degrees Celsius for 25mins (be sure to preheat your oven)
I like to serve it with creamy mashed potatoes and greens!
NOTES
-I make the filling and cook the pie in the same enamel coated cast iron skillet which lightens the washing up load and makes things quick and easy
-You can get as fancy as you like with the pastry, I like to cut the pastry into squares and lay them on top just overlapping in a circular pattern until the pie is covered, it’s simple and looks a bit special
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