Chicken Bacon And Leek Pot Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN & LEEK PIE



Chicken & leek pie image

Make our comforting chicken and leek pie with a flaky puff pastry crust. Bursting with seasonal flavours, this easy pie recipe is perfect for entertaining.

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 3h

Number Of Ingredients 18

1 ½kg whole corn-fed chicken
½ tsp peppercorns
2 bay leaves
3-4 thyme sprigs
1 onion, halved
1 celery stick
4 large or medium eggs
25g butter
2 tbsp olive oil
6 bacon rashers, cut into large pieces
2 leeks, thinly sliced
2 tbsp plain flour thinly sliced
2 tbsp grainy mustard
4 tbsp crème fraîche
4 tbsp chopped fresh parsley
squeeze of lemon juice
250g bought puff pastry or home-made rough puff
beaten egg, for glazing

Steps:

  • Put the chicken into a deep pan that is just large enough to hold it quite snugly. Pour in enough water to half-cover the bird, then tip in the peppercorns, bay leaves, thyme, onion and celery. Add ½ tsp salt and bring to the boil on the hob, then reduce the heat, cover tightly and simmer for 1 hr-1 hr 15 until tender.
  • Transfer the chicken to a plate. Strain 425ml of the stock into a measuring jug (top up with water if you need to). Strip the meat off the chicken, cut into bite-sized pieces and put in a 1.7-litre pie dish.
  • Put the eggs in boiling water and boil for 6 minutes. Drain, cool them under cold water and remove the shells. Quarter the eggs and nestle them in the pie dish among the chicken pieces.
  • Heat the butter and oil in a large frying pan and fry the bacon until crisp. Add the leeks and cook for 2 minutes until softened. Stir in the flour and cook for 1 minute. Pour in the chicken stock a third at a time, stirring continuously and making sure the sauce is thick and smooth before adding the next batch. Stir in the mustard, crème fraîche and parsley, then add a squeeze of lemon juice and black pepper to taste. Add salt if needed. Spoon over the chicken and leave to cool.
  • Meanwhile, preheat the oven to 220C/200C fan/gas 7. Reserve a quarter of the pastry for decoration and roll out the remainder to a shape about 5cm larger than the top of the pie dish, then cut a 2.5cm strip from all round the edge. Brush the edge of the dish with water and stick the pastry strip to it. Brush the strip with water. Flip the pastry lid over the rolling pin, lift it up and unroll over the pie. Press the edge on to the pastry strip to seal, and trim any excess with a sharp knife.
  • Tap the blade of a small sharp knife all along the outside edge of the pastry (this helps the edge to rise during cooking), then flute it using the back of the knife. Make a hole in the lid centre with the tip of the knife, to allow steam to escape as the pie bakes.
  • Roll out the pastry you put aside earlier. Cut 8 long strips each about 1cm wide, and two more strips each about 4cm wide. Cut the wider strips diagonally to make eight diamond leaf shapes. Mark the veins of the leaves with the tip of a sharp knife. Brush the pastry lid with beaten egg, then lay the eight thin strips on top, as in the picture. Brush again with egg and arrange the leaves in the centre, between the strips. Brush with egg.
  • Chill the pie for 15 mins, if you have time, to set the pastry. Will keep in the fridge for one day - just add 4-5 mins to baking time. Bake for 30-35 mins until the pastry is crisp, puffed up and deep golden brown.

Nutrition Facts : Calories 762 calories, Fat 49 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 2 grams fiber, Protein 55 grams protein, Sodium 2.78 milligram of sodium

CHICKEN, BACON AND LEEK POT PIE



Chicken, Bacon and Leek Pot Pie image

This is a hearty, tasty chicken, bacon, leek and mushroom pot pie. Perfect to warm up in winter and very easy to make! I invented this recipe after having a pure hankering for pies whilst living in France (they don't eat pies here!!!)

Provided by becy959

Categories     Pot Pie

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1 bbq chicken, flesh shredded
1 metric cup sliced button mushroom
2 small leeks
2 shallots
1 large clove garlic
1/2 metric cup white wine
1/2 metric cup sour cream
4 large slice bacon
1 teaspoon dried chives
1 tablespoon olive oil
1 sheet puff pastry
1 metric cup water
1 tablespoon flour

Steps:

  • Preheat oven to 180C.
  • Chop the shallots and garlic.
  • Heat olive oil in heavy base medium sized deep casserole on stove.
  • Add shallots and garlic and fry gently til transparent.
  • Chop bacon into small squares and fry.
  • Discard green section of leeks 1 inch above white section.
  • Clean leek stalks carefully.
  • Chop leeks into disks and add to fry mixture.
  • When leeks are soft, add sliced mushrooms.
  • Fry til mushrooms are darker and soft.
  • Add white wine and bring to boil.
  • Simmer for 5 minutes.
  • Add shredded bbq chicken pieces including skin pieces.
  • Add chives and some salt and pepper.
  • Add water and bring to simmer.
  • Mix flour with a bit of water in a cup til it is a paste.
  • Add flour/water paste slowly, simmering mixture, until desired thickness is achieved. (think about the inside of a pie, and make it a little runnier than that). Add more water if necessary.
  • Add sour cream.
  • Fit circle of puff pastry over casserole and puncture surface with fork.
  • Bake in oven til pastry is golden.

Nutrition Facts : Calories 905.3, Fat 61.5, SaturatedFat 16.3, Cholesterol 172.5, Sodium 324.1, Carbohydrate 37.5, Fiber 1.8, Sugar 2.2, Protein 48.5

CHICKEN BACON AND LEEK POT PIE/CASSEROLE



Chicken Bacon and Leek Pot Pie/Casserole image

Great comfort food! This is a delicious filling for a pot pie or served as a casserole, the flavours of the bacon and leek especially gives this chicken dish a lovely flavour and the herbs finish it off beautifully. Easy to prepare and can be frozen

Provided by JoyfulCook

Categories     Pot Pie

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 18

1 kg chicken thigh, boneless and large dice
100 g bacon, smoky, big dice
1 onion, small, diced
1 celery rib, diced
150 g canned mushrooms, thick sliced
1/2 cup plain flour
1 1/2 tablespoons oil
1 leek, chopped, white only
1/2 cup white wine, not too dry
2 -3 cups chicken stock
1 teaspoon salt
2 -3 teaspoons lemon pepper
2 teaspoons lemon juice
1/2 teaspoon pepper, black, course
2 teaspoons mixed Italian herbs, the kind that has chili and garlic in it
2 tablespoons Italian parsley, chopped
cayenne pepper, a couple of shakes (optional)
cornflour, to mix

Steps:

  • Cut chicken into large chunks and dust sparingly with the flour. divide in half and brown in skillet, remove and place to one side.
  • Add the onion, leek celery, mushrooms and bacon to the pan stirring for a few minutes. then add the wine, chicken stock, (enough to just cover the ingredients) herbs and seasoning and simmer for 3-4 minutes.
  • Return the Chicken and add the parsley and lemon juice and either simmer for 35 - 40 minutes or cook in a microwave on simmer for 20 minutes. Thicken with some cornflour mixed with a small amount of water if necessary.
  • You can either put a pastry lid on this and serve it as a pot pie or serve with vegetables as a casserole.

Nutrition Facts : Calories 567.6, Fat 37.6, SaturatedFat 10.4, Cholesterol 153.7, Sodium 874.5, Carbohydrate 16.9, Fiber 1.7, Sugar 3, Protein 35.3

More about "chicken bacon and leek pot pie recipes"

CHICKEN, SMOKED BACON AND LEEK PIE RECIPE | DELICIOUS.
chicken-smoked-bacon-and-leek-pie-recipe-delicious image
Web Nov 3, 2015 1 tsp salt 125g unsalted butter 1 medium free-range egg ½ tbsp ice cold water For the pastry 250g British free-range smoked …
From deliciousmagazine.co.uk
5/5 (3)
Total Time 1 hr 20 mins
Category Pie Recipes
Calories 722 per serving
  • For the pastry, whizz the flour, salt and butter in a food processor until it resembles fine breadcrumbs. Add the egg and ½ tbsp water, then pulse until the pastry comes together. You may need a little more water if the dough looks too dry and floury.
  • Tip the pastry out onto a lightly floured work surface and bring together lightly with your hands. Shape into a fat disc, then wrap in cling film and chill in the fridge for at least 40 minutes.
  • Meanwhile, heat a sauté pan or deep saucepan over a high heat. Add the bacon and fry, stirring regularly, for 5-10 minutes until golden.
  • Remove the bacon from the pan with a slotted spoon and set aside on kitchen paper. Add the butter, turn the heat to medium-high, add the shallots and leeks, then gently fry for 5-10 minutes until they start to soften. Add the chicken pieces and fry for 2 minutes more. Add the garlic and flour, then fry for a few more minutes.


CHICKEN BACON AND LEEK COTTAGE PIE - PINCH OF NOM
chicken-bacon-and-leek-cottage-pie-pinch-of-nom image
Web 1HR Serves 4 403KCAL Chicken, bacon and leeks in a creamy sauce topped with light mashed potatoes. A comfort food classic that's suitable …
From pinchofnom.com
4.6/5 (56)
Category Dinner
Cuisine Non Specific
Total Time 1 hr 15 mins
  • Place the potatoes in a pan with enough water to cover, add a pinch of salt and bring to the boil. Cook for 15-20 minutes until they are soft. Spray a frying pan with low calorie cooking spray and fry the leeks and onions for 2-3 minutes, until soft.
  • Add the chicken and bacon and cook for 5 minutes, then add mustard powder. Add the stock cube to the boiling water and add 300ml of the chicken stock to the pan. Bring to a simmer and cook for 10 minutes.
  • Add 75g of the cream cheese and the thyme to the chicken. Stir until completely mixed, then transfer to the ovenproof dish.


CHICKEN, BACON AND LEEK PIE - CLASSIC PIE RECIPE
chicken-bacon-and-leek-pie-classic-pie image

From pennysrecipes.com
Reviews 2
Servings 3
Cuisine British
Category Main Course


CHICKEN AND LEEK POT PIES | PIE RECIPES | SBS FOOD
chicken-and-leek-pot-pies-pie-recipes-sbs-food image
Web Video Audio This version of the classic chicken and leek pie adds a pinch of nutmeg and diced bacon, and double-stacks the puff pastry for an extra crunchy crust. Makes 3 Preparation 15min Cooking 40min Skill level …
From sbs.com.au


CHICKEN POT PIE WITH MUSHROOMS, BACON & LEEKS
chicken-pot-pie-with-mushrooms-bacon-leeks image
Web Chicken Pot Pie with Mushrooms, Bacon & Leeks By: The Canadian Living Test Kitchen Photography: Tango | Food Styling: Michael Linnington | Prop Styling: Caroline Simon This recipe is featured on: Best of Mushroom …
From canadianliving.com


CHICKEN, LEEK AND BACON PIE RECIPE | OLIVEMAGAZINE
chicken-leek-and-bacon-pie-recipe-olivemagazine image
Web Oct 15, 2017 Chicken, leek and bacon pie By Edd Kimber Published: October 15, 2017 at 10:00 am 0 reviews Total time 2 hrs and 45 mins + chilling Easy Serves 8 Check out Edd Kimber's chicken, leek, tarragon …
From olivemagazine.com


EASY CHICKEN AND LEEK PIES WITH BACON - BAKE PLAY SMILE
easy-chicken-and-leek-pies-with-bacon-bake-play-smile image
Web Jul 6, 2022 Preheat oven to 200 degrees celsius (fan-forced). Place the pastry sheets onto the bench and allow to defrost. Melt the butter in a frying pan over medium heat. Cook the chicken for 5 minutes or until browned. …
From bakeplaysmile.com


CHICKEN PIE WITH BACON, LEEKS & MUSHROOMS RECIPE - DRIZZLE AND DIP
Web Oct 6, 2021 Preheat the oven to 180C /350F. Heat a frying pan to medium and melt the butter. Add the leeks and bay leaf and sauté for about 3 minutes until starting to soften. …
From drizzleanddip.com


CHICKEN & LEEK PIE - CHEZ LE RêVE FRANçAIS
Web Nov 3, 2020 In a large pan fry the bacon in its own fat with the leeks until soft then add in the chicken. Make the sauce by adding the 250ml of retained stock topped up with 250 …
From chezlerevefrancais.com


CREAMY CHICKEN, LEEK, BACON AND THYME PIE RECIPE - DELICIOUS.
Web Method. Place the chicken in a large heavy-based saucepan or flameproof casserole over a high heat. Add the carrot, 1 onion and the bouquet garni. Pour over enough cold water to …
From deliciousmagazine.co.uk


ONE-POT WELSH CHICKEN WITH LEEK AND BACON RECIPE | AUSTRALIA'S …
Web Add onion and bacon to the pan and cook over medium heat, stirring, until onion softens. Add leek and mustard and stir to combine. Return chicken to pan, then pour in chicken …
From bestrecipes.com.au


CHICKEN, BACON & LEEK COTTAGE PIE RECIPE | TESCO REAL FOOD
Web Heat the oil in a large frying pan or shallow casserole. Add the chicken and lardons and cook until golden. Add the leeks and cook for 2-3 minutes, until softened.
From realfood.tesco.com


ONE PAN CREAMY CHICKEN WITH BACON AND LEEKS - SIMPLY DELICIOUS
Web Aug 1, 2022 Place the pan over medium-high heat and allow the chicken to brown, rendering its fat, for 8-10 minutes. Flip over and cook for another 5 minutes then remove …
From simply-delicious-food.com


CHICKEN, LEEK AND BACON PIE - NETWORK TEN - 10 PLAY
Web May 27, 2015 Preheat oven to 180C. For the pie shortcrust. Place flour and butter in a food processor and blitz until it resembles breadcrumbs. Add egg yolk, a pinch of salt and …
From 10play.com.au


SPANISH BAKED RICE | RECIPES | NATIONAL TRUST
Web Ingredients. 2 tbsp olive oil; 250g streaky bacon, diced (or cooking chorizo, or a combination of both) 1 onion, finely diced; 2 leeks, white and pale green parts only, sliced, rinsed and …
From nationaltrust.org.uk


CHICKEN, LEEK AND BACON PIE - TASTE.COM.AU
Web Preheat oven to 180C. For the pie filling, place butter (1/4 cup butter, chopped) and olive oil (1 tsp olive oil) in a large frying pan over medium heat. Add leek (1 leek, trimmed, white …
From taste.com.au


CHICKEN, LEEK & BACON PIE! - JANE'S PATISSERIE
Web Mar 31, 2023 It gets even better. I use bacon lardons in this recipe as I love chunks of the bacon once they have been fried off and crispy, and you can use either smoked or …
From janespatisserie.com


FAMILY CHICKEN, LEEK & BACON PIE - CAMPBELLS AUSTRALIA
Web STEP 2 In a large pot heat 20g butter, add sliced chicken and cook until starting to brown – about 10 mins. Remove chicken from pot and set aside. Add the remaining butter to the …
From campbellsanz.com


CHICKEN, LEEK AND BACON POT PIES RECIPE | NEW IDEA …
Web Ingredients 11⁄2 sheets frozen puff pastry, thawed 1 egg, lightly beaten 1 tblsp sesame seeds FILLING 1.2kg chicken thigh fillets, trimmed, cut into 3cm pieces 4 cloves garlic, …
From newidea.com.au


CHICKEN AND LEEK POT PIE | RECIPES | DELIA ONLINE
Web Pre-heat the oven to gas mark 6, 400F (200C). Now stir the cheese sauce into the cider, bring to a simmer, and stir the chicken, carrots and leeks into the sauce, before …
From deliaonline.com


LEEK AND CHICKEN POT PIE RECIPE - LAURA IN THE KITCHEN
Web Preparation. 1) Fill a large pot with water, add the onion, celery, garlic, parsley and salt, bring to a boil and simmer for 15 minutes, add the chicken, reduce the heat down to low …
From laurainthekitchen.com


COOK THIS: THREE BREAKFAST RECIPES FROM SUNDAYS | NATIONAL POST
Web 1 day ago Step 2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a medium bowl, mash the bananas with a fork, then mix well …
From nationalpost.com


CHICKEN, BACON, MUSHROOM AND LEEK PIE - RECIPE PETITCHEF
Web Lay the pastry over the pie filling, crimp the edges with your fingers and thumb or a fork and cut off any excess pastry. Poke a small hole in the centre of the lid to let the steam …
From en.petitchef.com


Related Search