How to Recipe Delicious Chicken Leek and Bacon Pie

Without fail making ultimate Chicken Leek and Bacon Pie easy, delicious, practical.

Good Evening every body, at this time you get present recipe Chicken Leek and Bacon Pie with 12 ingredients and 11 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 12 ingredients and 11 stages of easy cooking Chicken Leek and Bacon Pie.

Ingredients for Chicken Leek and Bacon Pie

1. Prepare 75 grams : Unsalted butter.

2. Needed 4 : Rashers streaky bacon, chopped.

3. Needed 1 kg : Chicken thigh fillets, cut into 2cm pieces.

4. Needed 4 : Leeks.

5. Prepare 1/2 tsp : fresh thyme leaves.

6. Needed 1/3 cup : flour.

7. Needed 3 1/2 cup : chicken stock.

8. Needed 1 tbsp : Dijon mustard.

9. Prepare 1/2 cup : Italian, parsley, chopped.

10. Prepare 1 cup : grated gruyere cheese.

11. Needed 1 : salt and freshly ground pepper..

12. Needed 1 : egg wash.

If all ingredients Chicken Leek and Bacon Pie it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Chicken Leek and Bacon Pie

1. Grease 1 large rectangular or 6 x 9cm round pie dish..

2. Preheat oven 200c..

3. Melt butter over a medium high heat. Suate bacon until it has just browned and set aside..

4. Add the chicken to pan and brown the chicken pieces for about 4 minutes. Set aside.

5. Lower the heat, add the leeks and thyme to the pan and cook until softened. Transfer the mix to a bowl and set aside..

6. Add the flour to remaining butter in the pan to form a Roux. Cook for 2 minutes,stirring constantly. Slowly add chicken stock, 1 cup at a time, to create a thick sauce..

7. Add the bacon, chicken and the leeks to the sauce. Cook for 20 minutes over a medium heat, stirring occasionally to prevent the sauce from catching. The mixture should be thick enough for the chicken and leeks not to sink to the bootom. Add the mustard and parsley and season with salt and pepper. set aside to cool..

8. Fill the pastry lined dish to the rim with the chicken filling. top with grated cheese..

9. Cut the remaining pastry into strips to make a lattice lid for the lid..

10. Paint the pastry lid with egg wash..

11. Bake for 25 minutes or until golden brown..

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