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Chicken Leek and Bacon Pie cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could be offered at different formal occasions perhaps. I am certain you will see lots of people who just like the Chicken Leek and Bacon Pie dishes which you make.

Alright, don’t linger, let’s task this chicken leek and bacon pie formula with 12 components which are surely easy to find, and we have to process them at the very least through 11 actions. You should invest a while on this, so the resulting food could be perfect.

Ingredients requirements - Chicken Leek and Bacon Pie:

1. Need 75 grams of Unsalted butter
2. Make ready 4 - Rashers streaky bacon, chopped
3. Need 1 kg - Chicken thigh fillets, cut into 2cm pieces
4. Take 4 - Leeks
5. Give 1/2 tsp for fresh thyme leaves
6. Give 1/3 cup of flour
7. Provide 3 1/2 cup for chicken stock
8. You need 1 tbsp - Dijon mustard
9. Make ready 1/2 cup - Italian, parsley, chopped
10. Give 1 cup grated gruyere cheese
11. Take 1 - salt and freshly ground pepper.
12. Make ready 1 egg wash

Chicken Leek and Bacon Pie process:

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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