Monday, 14 November 2016

The Best Home Comfort

Chicken, Bacon and Leek Pie.
Chicken, Bacon and Leek Pie.
It's November. I call it the 'middle month'. It's freezing and it seems like ages until I will be back for Christmas, eating my mum's home-cooked food and spending time with my family again.

So, if like me, you find November a dull time of the year whilst you wait in anticipation for the Christmas festivities to begin, this wholesome pie should bring a little bit of comfort to you. This pie feels like home wrapped in a warm pastry blanket... (am I selling it to you yet?)

Basically, if you want a bit of comfort food in the Winter months, you should try making this yummy chicken, bacon and leek pie. I can assure you, you won't regret it (and thanks, Mum, for the recipe)!

Ingredients
  • 2x chicken breasts
  • 4x rashers of bacon
  • 1/2 onion
  • 2 leeks
  • 1 cup of plain flour
  • 2x chicken stock cubes
  • 500ml boiling water
  • Mixed herbs
  • Salt
  • Pepper
  • Puff Pastry
Method
  1. Preheat the oven to 160C/320F/Gas Mark 3.
  2. Cut the leeks, onion, bacon and chicken into chunks (see the photos below for the size).

    Chopping the onion and leeks.
    Chopping the onion and leeks.
  3. Put the chicken into a food bag and tip the plain flour over it. Shake the bag until all the chicken is covered in the flour (this stops the pastry from sticking to the filling).
  4. Heat oil or butter in a frying pan and put the flour covered chicken into it. Let it cook until it is golden brown and then add the bacon. Let it fry for another 3-4 minutes.

    Frying the chicken and bacon.
    Frying the chicken and bacon.
  5. Whilst the chicken and bacon is cooking, pour the boiling water over the chicken stock cubes and stir until dissolved. 
  6. Pour the chicken stock into the frying pan and then add mixed herbs, salt and pepper to taste.
  7. Add the leeks and onion and let it bubble until it has thickened (you can add more flour to thicken the sauce).
  8. Cut a block of puff pastry in half and half again (one half of a block is enough for two small pies).
  9. Roll out until the pastry is about an inch bigger than your pie dish all the way around (I've used individual lasagna dishes for our pies. You can get them from most supermarkets).
  10. Evenly spoon the filling into two small pie dishes and pop the pastry on top, pressing it down all the way round to seal the pie lid on.

    The pies waiting for their pastry lids!
    The pies waiting for their pastry lids!
  11. Put them in the oven for around 20-25 minutes or until golden brown.
  12. Serve with some mash potato and you have your perfectly British, homemade comfort dish!

Chicken, Bacon and Leek Pie.
Chicken, Bacon and Leek Pie.
Chicken, Bacon and Leek Pie.
Chicken, Bacon and Leek Pie.
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