Lighter chicken and bacon pie

Lighter chicken and bacon pie
  • Serves icon Serves 6
  • Time icon 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
Calories
509kcals
Fat
24g (5g saturated)
Protein
26.7g
Carbohydrates
42.9g (2.7g sugars)
Fibre
5g
Salt
1.5g

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

  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.
  4. 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.

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