Description
Rich layers of Jamie Oliver chicken, bacon and leek pie merge British comfort cooking with hearty ingredients. Home cooks can enjoy this classic dish that combines savory meats, creamy sauce, and flaky pastry for a satisfying meal.
Ingredients
Scale
- 600 g (21 oz) chicken breast (cut into chunks)
- 200 g (7 oz) bacon lardons
- 2 medium leeks (sliced)
- 2 sheets puff pastry
- 200 ml (6.8 fl oz) chicken stock
- 150 ml (5.1 fl oz) double cream
- 1 tbsp cornflour
- 1 tsp dried thyme
- 5 bay leaves
- salt
- pepper
- milk to glaze
Instructions
- Oven Preparation: Preheat oven to 200°C/392°F (180°C/350°F for fan-assisted) and ready a 35×23 centimeter baking dish.
- Pastry Base: Gently spread first puff pastry sheet across dish bottom, line with parchment paper, and distribute baking weights. Roast for 15 minutes, then remove weights and paper.
- Bacon and Vegetable Sauté: Crisp bacon lardons in a large skillet until golden, remove and set aside. In same skillet, soften leeks, then add chicken chunks and cook briefly.
- Sauce Creation: Return bacon to skillet, introduce thyme, bay leaves, chicken stock, double cream, and cornflour mixture. Simmer until sauce thickens, seasoning with salt and pepper.
- Pie Assembly: Pour savory filling into pre-baked pastry base, cover with second pastry sheet. Seal edges, create central steam vent, and brush pastry surface with milk.
- Final Baking: Place pie in preheated oven and bake for 25 minutes until pastry turns rich golden-brown. Optional: decorate with pastry trimmings before baking.
Notes
- Pastry Prep Pro: Use cold pastry and minimal handling to maintain flakiness and prevent tough texture.
- Bacon Brilliance: Cook bacon separately to control crispness and prevent soggy filling.
- Sauce Secrets: Slow simmer ensures thickened, creamy consistency without burning ingredients.
- Ventilation Vital: Creating pastry cross allows steam to escape, preventing soggy or wet bottom crust.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 582
- Sugar: 2 g
- Sodium: 1020 mg
- Fat: 38 g
- Saturated Fat: 17 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 130 mg