You are looking for a chicken, leek and bacon pies recipe that is delicious? How to prepare it not too difficult. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious chicken, leek and bacon pies should has aroma and taste that able provoke everyone’s taste.

{ There are many little things that can affect the taste quality of chicken, leek and bacon pies, start from the type of ingredients, then selection of fresh ingredients and good, until how to process and serve. No need dizzy if want to prepare chicken, leek and bacon pies which is delicious as long as you know the trick and how to make this dish able become serving special.

Ingredients and seasonings required for prepare

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

Remove from the heat and set aside. Add the chicken and lardons and cook until golden. Scatter over the flour and stir until absorbed. Sift flour and salt into a large bowl.

Steps 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.
10. Done and ready to serve!

It is also suitable for freezing. Do the same as above but leave the pie to defrost thoroughly in the fridge beforehand. Take off the heat and set aside. In the same pan, add another knob of unsalted butter. When it is melted a bit, add the chopped chicken thighs.

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