This is real comfort food when it is cold and outside. You can adapt this based on what ingredients you have. Use ham instead of bacon, use onion instead of leek, use chicken breasts instead of thighs…
Chicken, Leek and White Wine Pie
- Olive oil
- 2 medium leeks
- 3 cloves garlic
- 1kg boneless, skinless chicken thighs
- 4 slices any bacon, preferably streaky
- 1 tbsp plain flour
- 1 glass dry white wine
- about 300ml chicken stock
- a few fresh thyme leaves
- Maldon salt and black pepper
- 2-3 tbsp fresh cream (ideally single but double is fine)
- 1 pack ready made puff pastry (jus rol 320g)
- 1 beaten egg
- Preheat the oven to 200C/180C fan/gas 6. Remove the pastry from the fridge.
- Peel and slice the leeks, peel and crush the garlic and chop the bacon into small pieces. Prep the chicken by removing any fat and chop into chunks around 2cm square.
- Heat a large frying pan with 25g butter and a tbsp oil and add the chicken pieces until browned all over. Remove with a slotted spoon and add the leeks and bacon for about 5 minutes to soften the leeks and slightly brown the chicken.
- Now add the crushed garlic and stir for a minute, then add the flour and stir for another minute. Slowly incorporate the white wine and bubble a litte then add the thyme, stock and a good sprinkle of salt and pepper. Return the chicken pieces and bring to boil to thicken a little then put in your preferred pie dish.
- Unwrap the pastry and roll to the right shape and place on top of the pie. I like to leave the overlapped pastry (yes it looks messy but I’m thinking “rustic” and the kids love it!). Brush with beaten egg and bake for about 40 minutes until golden brown.
- Serve with whatever you fancy – maybe twice cooked homemade chips! Enjoy!