Lighter chicken and bacon pie

Name: Lighter chicken and bacon pie
Yield: Serves 6
Cuisine: British recipes
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

Easy
April 2016

Easy
April 2016

Test kitchen approved

Serves 6
Hands-on 30 min, oven 45 min

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.

Nutrition: per serving

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

Nutrition: per serving

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

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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

Method

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.
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.
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.
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.