How to cook Chicken, Leek and Bacon Pies Best Recipes

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Before you jump to Chicken, Leek and Bacon Pies recipe, you may want to read this short interesting healthy tips about Your Health Can Be Impacted By The Foods You Choose To Consume.

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We hope you got insight from reading it, now let's go back to chicken, leek and bacon pies recipe. You can have chicken, leek and bacon pies using 10 ingredients and 9 steps. Here is how you do it.

The ingredients needed to prepare Chicken, Leek and Bacon Pies:

1. Prepare 4 of leeks, peeled, washed and sliced.
2. Get of Leftover roast chicken.
3. Use 2-3 rashers of smoked bacon, fried, or some cooked ham.
4. You need 1 sheet of rolled all-butter puff pastry.
5. You need 3 tsp of cornflour.
6. You need 350 ml of chicken stock and/or whole milk.
7. Use 1 tsp of Dijon mustard.
8. Prepare 1 tbsp of white wine vinegar.
9. Get 1 splash of double cream, if you have some.
10. Use of Salt and pepper.

Instructions to make Chicken, Leek and Bacon Pies:

1. Saute the sliced leeks in some olive oil and butter until soft. Add salt and pepper..
2. Mix the cornflour and Dijon mustard together with a little milk to make a smooth paste, then add the rest of the liquid, I used half stock/half milk but you could use all of either, you could also mix in some white wine, I didn't have any, which was why I added some white wine vinegar..
3. Pour the liquid into the pan of leeks and stir on a medium heat until you have a thick, creamy sauce. Add a splash of white wine vinegar, and salt and pepper to taste, some white pepper would be nice if you have some..
4. Cut the cooked bacon and the chicken into bite sized pieces. Place in a large bowl and then pour the leek sauce over and mix in. Check for seasoning, then leave to cool..
5. Prepare the pie dishes. Cut circles out of the dough just larger than the top of the dishes with a sharp knife..
6. Butter the insides and rims of the dishes including just round the outside of the rims. Use the leftover pieces of pastry to line the rims, this gives a thicker edge and helps stop the crust from shrinking. Brush the pastry rims with milk. Cut slits in the middle of the rounds. Preheat the oven to 200C/Gas 6..
7. When the chicken and leek mixture has cooled (if it hasn't it will make the pastry top soggy), ladle it equally into the pie dishes, you shouldn't fill them to the top..
8. Lay a pastry lid on each dish and use a fork to press the edges down firmly, this gives a nice pattern, and seals the crust. Brush all over the tops with milk, or beaten egg (waste of an egg) and quickly place in the oven before the pastry has time to start dropping onto the filling..
9. Bake for about 25 minutes, if the filling starts bubbling over then turn the temperature down to 180C/Gas 4, but you need to start on the higher heat to get the pastry to rise and crisp. When golden brown, remove the pies from the oven. Serve hot. Try not to eat two..

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