Creamy chicken, leek, bacon and thyme pie
- November 2010
- Makes 2 pies. Each pie serves 6
- Takes 30 minutes to make, 2 hours to cook, plus chilling
This creamy chicken pie recipe with leeks, bacon and thyme is a hearty classic. The recipe is enough to make two pies – one to eat now and one to freeze for another day.
- 40.3g (19.4g saturated)
- 37.2g (4.2g sugars)
Freeze the pie as in step 10. If you don’t have room in the freezer for a whole pie, make the recipe up to the end of step 7, then freeze the cooled pie filling for up to 6 months. Defrost overnight in the fridge, tip into a pie dish and continue from step 9.
Rate & review