Puff pastry: 290g (150g for base, 140g for lid)
Leek: 260g, chopped and washed
Onion: 120g, finely diced
Butter: 40g
Smoked bacon lardons: 100g
Dried thyme: pinch (or 1 tsp fresh)
Salt: 4g
Black pepper: 12 turns of a mill
Plain flour: 10g
Chicken stock: 200ml
Double cream: 150ml
Parsley: 1 tbsp, chopped
Cooked roast chicken: 250g, roughly flaked (leg, breast, or both)
Egg wash: for brushing
Preheat oven to 180°C.
Roll out puff pastry: base slightly thicker, lid thinner, to ~3mm thickness. Chill until ready.
In a shallow pan over low-medium heat, melt butter. Add onion, thyme, salt, and pepper. Cover and cook slowly for 4–5 minutes until softened without color, stirring occasionally.
Add leek and bacon, cover, and cook 3–4 minutes. Remove lid, stir in flour and cook 1 minute.
Gradually add chicken stock, bring to a simmer for 2–3 minutes, then stir in double cream.
Add flaked chicken and cook for 5 minutes. Remove from heat, let cool slightly, and stir in parsley.
Place mixture into prepared pie dish. Cover with puff pastry lid, crimp edges to seal, and brush with egg wash.
Bake in the oven for 35 minutes until golden brown.
Puff pastry: 290g (150g for base, 140g for lid)
Leek: 260g, chopped and washed
Onion: 120g, finely diced
Butter: 40g
Smoked bacon lardons: 100g
Dried thyme: pinch (or 1 tsp fresh)
Salt: 4g
Black pepper: 12 turns of a mill
Plain flour: 10g
Chicken stock: 200ml
Double cream: 150ml
Parsley: 1 tbsp, chopped
Cooked roast chicken: 250g, roughly flaked (leg, breast, or both)
Egg wash: for brushing
Preheat oven to 180°C.
Roll out puff pastry: base slightly thicker, lid thinner, to ~3mm thickness. Chill until ready.
In a shallow pan over low-medium heat, melt butter. Add onion, thyme, salt, and pepper. Cover and cook slowly for 4–5 minutes until softened without color, stirring occasionally.
Add leek and bacon, cover, and cook 3–4 minutes. Remove lid, stir in flour and cook 1 minute.
Gradually add chicken stock, bring to a simmer for 2–3 minutes, then stir in double cream.
Add flaked chicken and cook for 5 minutes. Remove from heat, let cool slightly, and stir in parsley.
Place mixture into prepared pie dish. Cover with puff pastry lid, crimp edges to seal, and brush with egg wash.
Bake in the oven for 35 minutes until golden brown.
We use cookies to understand how you use our website and to improve your experience. To learn more about our use of cookies and our approach to data privacy, please see our privacy policy. By continuing to use our website, you accept our use of cookies.