Chicken, Leek & Bacon Pie

This chicken pie is the epitome of comfort food, but with a shortcut that makes it surprisingly easy to prepare. Using a store-bought rotisserie chicken means all the hard work is done for you. The rich, creamy filling is loaded with tender chicken, savory bacon, earthy mushrooms, and sweet leeks, all brought together in a delicious, well-seasoned sauce. Topped with a flaky puff pastry crust, this pie is guaranteed to be a hit.

Instructions

1. 1

   Start by shredding the meat from the rotisserie chicken, making sure to discard all bones and tough gristle. If you like, you can include some of the crispy skin for added flavor. Once the chicken is ready, preheat your oven to 180°C (350°F).

2. 2

   Heat a large frying pan over medium heat and melt the butter. Add the sliced leeks and the bay leaf, and sauté for about 3 minutes until they start to soften. Next, add the diced bacon and cook for another 2 minutes. Stir in the sliced mushrooms and the fresh thyme leaves, and continue to cook until the mushrooms have softened.

3. 3

   Sprinkle the flour over the vegetables and stir continuously for a minute or two until the mixture thickens slightly. Pour in the white wine and allow it to bubble and cook off, stirring constantly. Then, add the chicken stock and let the mixture simmer gently for 2-3 minutes. Finally, stir in the cream and cook for another minute or two. Finish by adding the finely chopped parsley, and season with salt and pepper to your liking. Remember that the bacon and stock are salty, so you may not need much salt.

4. 4

   Gently fold the shredded chicken meat into the creamy filling, making sure every piece is thoroughly coated. Remove the pan from the heat. Transfer the mixture to an appropriately sized pie dish.

5. 5

   Place the sheet of puff pastry over the top of the pie dish. You can add extra decorations with any remaining pastry if you like. The pastry does not require an egg wash to get a nice, golden finish.

6. 6

   Bake for 40 minutes, or until the pastry is golden brown, puffed up, and crispy. Serve the pie hot.

Recipe Notes

• For the most flaky crust, make sure your puff pastry is still very cold when you put it on the pie. This will help it puff up nicely in the oven.

• You can make the pie filling up to a day in advance and store it in the fridge. This makes assembling the pie even quicker on a busy day. Just pour the cold filling into the dish and top with the pastry right before baking.

• The cooking time for the pie filling is a quick, gentle simmer. Overcooking will cause the sauce to become too thick. If it gets too thick, you can always thin it out with a little extra stock or cream.

• Leftovers of this pie are delicious! The pastry might not be as crisp after reheating in the microwave, so the oven is the best choice if you have time. Covering it with foil prevents the crust from burning.