Chicken pie with bacon, leeks & mushrooms
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Prep Time
25 mins
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Cook Time
25 mins
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Servings
1 pie - serves 4 -6
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Cuisine
South African
Chicken pie with bacon, leeks & mushrooms
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This is my best ever and go-to chicken pie with bacon, leeks, and mushrooms recipe.
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Ingredients
- 1 Store-bought rotisserie chicken – all meat pulled off the carcass and roughly chopped
- 50 grams salted butter just shy of 1/2 a stick
- 2 cups of sliced leeks approx. 3 – 4 – white and pale green part
- 1 bay leaf
- 100 grams lean diced bacon
- 250 grams Portobello or button mushrooms sliced
- Leaves stripped from 3 – 4 thyme stalks
- 3 Tbsp flour
- 125 ml ½ cup dry white wine
- 250 ml 1 cup good quality chicken stock concentrated
- 250 ml 1 cup cream
- 1 ½ Tbs of finely chopped parsley
- salt & pepper
- 1 x 250gm sheet of butter puff pastry plus extra to make decorations optional
Instructions
- Shred all the meat off the chicken carcass removing all bones and gristle. You can include some of the crispy parts of the skin if you prefer. Preheat the oven to 180C /350F.
- Heat a frying pan to medium and melt the butter. Add the leeks and bay leaf and sauté for about 3 minutes until starting to soften. Add the bacon and continue to cook for a further 2 minutes. Add the mushrooms and thyme and cook until softened.
- Sprinkle over the flour and cook for a minute. Or 2 and the mixture thickens. Add the wine and allow this to bubble until the liquid has cooked over stirring constantly. Then add the stock and cook over a gentle heat for another 2 – 3 minutes. Add the cream and cook for a minute or two. Add the parsley and check the seasoning and add salt and pepper to taste. Depending on how strong the stock is you may not need to add much salt as the bacon adds salt too.
- Fold the shredded chicken through the mix and stir to thoroughly coat then remove from the heat. Decant the mixture into an appropriately sized pie dish and place the sheet of puff pastry over the pie. Add decorations as you like. It is not necessary to brush the all-butter puff pastry with an egg wash.
- Bake for 40 minutes until golden brown and crispy.
Notes
- Once your chicken pie has cooled completely, you can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, follow these simple steps:
- For best results, reheating in the oven helps maintain the flaky texture of the puff pastry.
- Reheat in the Oven: Preheat your oven to 180°C (350°F). Cover the pie loosely with foil to prevent the pastry from burning. Bake for 15-20 minutes, or until heated through.
- Reheat in the Microwave: Place a portion of the pie on a microwave-safe plate. Heat on medium power for 2-3 minutes, or until warmed through, though the pastry might lose its crispness.
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