The addition of bacon and thyme takes a classic chicken and leek pie to another level.
Ingredients
For the chicken, leek, bacon and thyme pie
- 50g butter
- 2 leeks — thinly sliced
- 4 spring onions — chopped
- 4 rashers bacon — diced
- 1 tablespoon fresh or dried thyme
- ¼ cup flour
- 1½ cups chicken stock
- ½ cup cream
- 1 cooked whole chicken — flesh shredded
- Salt and ground black pepper, to taste
- 2 sheets flaky pastry
- 1 egg
- 1 tablespoon water
Method
For the chicken, leek, bacon and thyme pie
- Preheat the oven to 200°C (180°C fan bake).
- Melt the butter in a pan over a low heat. Add the leeks, spring onions, bacon and thyme and cook for about 6 minutes or until the leek is soft but not browned.
- Sprinkle in the flour and mix well.
- Add the stock and whisk well until the mixture is thick and smooth.
- Stir in the cream and chicken. Taste and adjust seasonings.
- Transfer to a pie dish and set aside to cool.
- Cover the top of the pie with the pastry and decorate as desired, making a few small holes in the pastry so the steam can escape.
- Beat the egg and water in a small bowl. Brush over the top of the pie.
- Bake for 25–30 minutes or until golden brown.