Chicken, smoked bacon and leek pie
- October 2015
- Serves 4
- Hands-on time 50 min, oven time 30 min
You can’t get any more British than a chicken pie, especially one that is packed with leeks, chicken and bacon. This hearty recipe celebrates everything good about autumn.
- 43.5g (24.3g saturated)
- 43.9g (4.5g sugars)
Instead of bacon you could use shredded ham hock or diced pork shoulder. Pork shoulder will need to be cooked over a low heat for 2 hours or until tender before being added to the pie.
Prepare the pastry up to 2 days in advance, then keep chilled and wrapped in cling film. It freezes well for up to 1 month, wrapped in 2 layers of cling film. You can make the filling up to 48 hours ahead and keep covered in the fridge, or freeze in a sealed container for up to 1 month.
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