Lighter chicken and bacon pie

  • Portion size: Serves 6
  • Hands-on 30 min, oven 45 min
  • Difficulty: easy

Our slimmed-down chicken pie goes easy on the fat – by swapping the butter in the pastry for olive oil and the heavy cream sauce for a lighter velouté – but still serves up a hearty portion of comfort.

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Ingredients

For the pastry topping

  • 250g plain flour
  • 120ml olive oil
  • 1 tsp salt
  • 1 medium free-range egg, beaten

 

For the filling

  • 1-2 tbsp olive oil
  • 4 leeks, finely sliced
  • 150g chestnut mushrooms, quartered
  • 80g British free-range smoked bacon lardons
  • 6 British free-range skinless and boneless chicken thighs, sliced
  • 2 garlic cloves, crushed
  • A few fresh thyme sprigs, leaves picked
  • 2 tbsp wholegrain mustard
  • 4 tbsp plain flour
  • 100ml dry cider
  • 250ml chicken stock
  • 2 tbsp single cream
  • Bunch fresh flatleaf parsley, roughly chopped
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Method

  1. Begin by making the pastry. Put the flour, oil, salt and egg in a large bowl and mix well, first using a wooden spoon, then your hands, until the pastry comes together. Shape the pastry into a disc, then wrap it in cling film and chill in the fridge until needed.
  2. Heat the oven to 200°C/180°C fan/gas 6. To make the filling, heat the oil in a large flameproof casserole over a medium heat. Add the leeks and fry for 3-4 minutes until they start to soften. Add the mushrooms and cook for 5-6 minutes, stirring to prevent the leek from burning.
  3. Add the bacon and chicken pieces and cook, stirring, for 3-4 minutes. Stir in the garlic, thyme, mustard and plain flour, then cook for 2 minutes more. Add the cider and simmer for 2 minutes, then add the stock. Taste and season, then simmer for 10 minutes. Stir in the cream and parsley, then pour the chicken mixture into a 1.8 litre or 2 litre pie dish and leave to cool slightly.
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  5. Coarsely grate the chilled pastry to a breadcrumb texture, then sprinkle over the pie filling in an even layer. Bake the pie for 40-45 minutes until the topping is golden and crisp. Stand for 5 minutes before serving with green veg.

Nutrition

  • 509kcals Calories
  • 24g (5g saturated) Fat
  • 26.7g Protein
  • 42.9g (2.7g sugars) Carbs
  • 5g Fibre
  • 1.5g Salt
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