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Serves Four

Roast Chicken, Leek and Bacon Pie



Place a shallow pan onto a low medium heat and add the butter when it has melted. Add the onion, thyme , salt , pepper and cook with the lid on the pan so the onions sweat. Cook them for 4-5 minutes slowly with no colour, stirring them now and again. Add the leek and bacon and cook for 3-4 minutes slowly still with the lid on the pan. Remove the lid and add the flour and cook out for 1 minute stirring, then add the chicken stock. Bring to a simmer, cook for 2-3 minutes then add the double cream.

Add the chicken pieces and cook for 5 minutes, then remove from the heat and leave to cool Add the chopped parsley and place this in to your pie dish. Seal the base with the top around the edges by crimping it with a fork or your fingers. Brush on a little egg wash and place into the oven for 35 minutes at 180c.