How to Make Award-winning Chicken, Leek and Bacon Pies

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, chicken, leek and bacon pies. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Chicken, Leek and Bacon Pies is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Chicken, Leek and Bacon Pies is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook chicken, leek and bacon pies using 10 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Chicken, Leek and Bacon Pies:

1. Prepare leeks, peeled, washed and sliced
2. Get Leftover roast chicken
3. Make ready smoked bacon, fried, or some cooked ham
4. Take rolled all-butter puff pastry
5. Prepare cornflour
6. Prepare chicken stock and/or whole milk
7. Make ready Dijon mustard
8. Make ready white wine vinegar
9. Get double cream, if you have some
10. Prepare Salt and pepper

Steps to make Chicken, Leek and Bacon Pies:

1. Saute the sliced leeks in some olive oil and butter until soft. Add salt and pepper.
2. Mix the cornflour and Dijon mustard together with a little milk to make a smooth paste, then add the rest of the liquid, I used half stock/half milk but you could use all of either, you could also mix in some white wine, I didn't have any, which was why I added some white wine vinegar.
3. Pour the liquid into the pan of leeks and stir on a medium heat until you have a thick, creamy sauce. Add a splash of white wine vinegar, and salt and pepper to taste, some white pepper would be nice if you have some.
4. Cut the cooked bacon and the chicken into bite sized pieces. Place in a large bowl and then pour the leek sauce over and mix in. Check for seasoning, then leave to cool.
5. Prepare the pie dishes. Cut circles out of the dough just larger than the top of the dishes with a sharp knife.
6. Butter the insides and rims of the dishes including just round the outside of the rims. Use the leftover pieces of pastry to line the rims, this gives a thicker edge and helps stop the crust from shrinking. Brush the pastry rims with milk. Cut slits in the middle of the rounds. Preheat the oven to 200C/Gas 6.
7. When the chicken and leek mixture has cooled (if it hasn't it will make the pastry top soggy), ladle it equally into the pie dishes, you shouldn't fill them to the top.
8. Lay a pastry lid on each dish and use a fork to press the edges down firmly, this gives a nice pattern, and seals the crust. Brush all over the tops with milk, or beaten egg (waste of an egg) and quickly place in the oven before the pastry has time to start dropping onto the filling.
9. Bake for about 25 minutes, if the filling starts bubbling over then turn the temperature down to 180C/Gas 4, but you need to start on the higher heat to get the pastry to rise and crisp. When golden brown, remove the pies from the oven. Serve hot. Try not to eat two.

So that’s going to wrap it up for this special food chicken, leek and bacon pies recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!