Description
A heartwarming British pie featuring tender chicken, aromatic leeks, and smoky turkey bacon in a creamy mustard sauce, topped with golden puff pastry.
Ingredients
Bacon, smoky, diced – 5 strips (turkey bacon recommended)
Chicken, boneless skinless thighs, diced – 1.6 lbs (750g)
Dried thyme – 1 tsp
Garlic powder – 1 tsp
Salt – ½ tsp
White pepper – ½ tsp
Chicken stock or broth – 1½ cups (355ml)
Unsalted butter – ¼ cup (55g)
Large leeks, diced – 2
Medium onion, finely diced – 1
Celery, very finely diced – 2 ribs
All-purpose flour – scant ½ cup (55g)
Wholegrain mustard – 1 tbsp
Sour cream or heavy cream – 3 tbsp
Ready-rolled puff pastry sheets – 2 packs
Large egg – 1 (for egg wash)
Milk – 1 tbsp
Instructions
Preheat oven to 375°F (190°C)
In a large pan, cook turkey bacon until crispy and fat rendered
Add chicken pieces and seasonings (thyme, garlic powder, salt, pepper); cook 2 minutes
Add leeks, onion, and celery; cook until softened (5-7 minutes)
Pour in chicken stock, simmer until reduced by half
Mix in flour and mustard; cook until thickened
Stir in sour cream/cream to create a velvet texture
Transfer mixture into oven-safe pie dish or individual ramekins
Cover with puff pastry sheets, trimming edges
Beat egg with milk; brush over pastry
Crumble additional puff pastry on top
Bake until pastry is golden and crisp (25-30 minutes)
Notes
Wait 10 minutes before slicing for cleaner cuts
Vegetable broth is a suitable substitute for chicken stock
Greek yogurt may replace sour cream for lower fat
Freeze uncooked pie for up to 2 months
- Prep Time: 30
- Cook Time: 45
- Category: Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 piping portion of pie
- Calories: 435
- Sugar: 3g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 14g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 125mg