Creamy Bacon and Leek Chicken Pie is a comforting, savory dish that combines the best elements of a classic chicken and leek pie with the richness of crispy bacon and a creamy chicken filling. This dish is perfect for those craving a hearty savory pie recipe.
Overview of Creamy Bacon and Leek Chicken Pie
The Creamy Bacon and Leek Chicken Pie is a delightful dish that brings together the comforting flavors of chicken, leeks, and crispy bacon.
This savory pie recipe is perfect for those who appreciate a hearty meal, especially on cooler days.
With its flaky puff pastry crust and creamy filling, it’s a dish that promises satisfaction with every bite.
Ingredients That Make It Special
At the heart of this Chicken and Leek Pie is a combination of fresh ingredients that create a rich flavor profile.
Diced chicken breast or thigh provides a tender base, while sautéed leeks add a subtle sweetness.
The addition of crispy bacon lardons introduces a smoky element, enhancing the overall taste of the pie.
The creamy sauce, made with garlic, chicken stock, and heavy cream, ties everything together, ensuring a luscious filling.
This combination makes the Creamy Chicken Pie not just a meal, but a comforting experience.
Preparation Steps for the Perfect Pie
Creating the perfect Chicken Bacon and Leek Cottage Pie involves a few straightforward steps.
Start by cooking the bacon until crispy, allowing its flavor to infuse the pan.
Next, sauté the leeks until they soften, then add the chicken, cooking until it’s no longer pink.
Once the chicken is ready, stir in garlic and flour, then gradually add chicken stock and cream to create a thick sauce.
This mixture is where the magic happens, transforming simple ingredients into a rich filling.
Assembling Your Chicken Leek Pie
After preparing the filling, it’s time to assemble your Chicken and Bacon Pie.
Spoon the creamy mixture into a pie dish and cover it with rolled-out puff pastry.
Be sure to cut slits in the pastry to allow steam to escape, ensuring a perfectly baked crust.
Brushing the pastry with a beaten egg gives it a beautiful golden color once baked.
This step is crucial for achieving that flaky, crispy texture that everyone loves in savory pies.
Baking to Perfection
Preheat your oven to 400°F (200°C) and place the assembled pie inside.
Bake for 25-30 minutes or until the pastry is golden brown and the filling is bubbling.
The aroma that fills your kitchen during this time is simply irresistible.
Serving Suggestions and Pairings
Once your Creamy Chicken and Leek Pie is out of the oven, let it cool slightly before serving.
This dish pairs wonderfully with a simple green salad or steamed vegetables, balancing the richness of the pie.
For an added touch, consider serving it with a side of mashed potatoes or crusty bread to soak up any delicious sauce.
This Chicken Leek Pie Recipe is not just a meal; it’s a comforting dish that brings warmth and joy to any table.
Whether enjoyed on a chilly evening or as a special family dinner, it’s sure to become a favorite in your home.
Delicious Chicken and Leek Pie Recipe
This creamy chicken pie features diced chicken breast or thigh, sautéed leeks, and smoky bacon lardons, all simmered in a rich, garlicky white sauce. Topped with a golden puff pastry lid, it bakes until bubbling and crisp, making it ideal for cozy dinners or as a make-ahead meal.
Ingredients
- 2 cups diced chicken breast or thigh
- 4 leeks, cleaned and sliced
- 6 slices of bacon, diced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 cup heavy cream
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 sheet of puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Cook the Bacon: In a large skillet, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pan.
- Sauté the Leeks: In the same skillet, add the sliced leeks and cook until softened, about 5 minutes.
- Add Chicken: Add the diced chicken to the skillet and cook until no longer pink, about 5-7 minutes.
- Make the Sauce: Stir in the minced garlic and cook for 1 minute. Sprinkle the flour over the mixture and stir to combine. Gradually add the chicken stock and cream, stirring constantly until the sauce thickens. Season with salt and pepper.
- Combine: Stir the cooked bacon back into the chicken and leek mixture. Remove from heat and let cool slightly.
- Assemble the Pie: Preheat the oven to 400°F (200°C). Spoon the filling into a pie dish. Roll out the puff pastry and place it over the filling, trimming any excess. Cut slits in the pastry for steam to escape and brush with beaten egg.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 550kcal
- Fat: 35g
- Protein: 30g
- Carbohydrates: 30g