Chicken Leek and Bacon Pie

Name: Chicken Leek and Bacon Pie
Cuisine: American
Ingredients: 75 grams Unsalted butter; 4 Rashers streaky bacon, chopped; 1 kg Chicken thigh fillets, cut into 2cm pieces; 4 Leeks; 1/2 tsp fresh thyme leaves; 1/3 cup flour; 3 1/2 cup chicken stock; 1 tbsp Dijon mustard; 1/2 cup Italian, parsley, chopped; 1 cup grated gruyere cheese; 1 salt and freshly ground pepper.; 1 egg wash

Twill 013 @cook_3005907

Chicken Leek and Bacon Pie

Twill 013 @cook_3005907

Saved

Ingredients

75 gramsUnsalted butter
4Rashers streaky bacon, chopped
1 kgChicken thigh fillets, cut into 2cm pieces
4Leeks
1/2 tspfresh thyme leaves
1/3 cupflour
3 1/2 cupchicken stock
1 tbspDijon mustard
1/2 cupItalian, parsley, chopped
1 cupgrated gruyere cheese
1salt and freshly ground pepper.
1egg wash

Saved

Steps

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.