Mum's Chicken, Bacon & Leek Pie

To my close friends I am known as the Pie Queen quite simply because it is easily one of my favourite meals. A savoury pie covered in thick gravy and mash potato will be present at my last supper, not to go all gloomy I just want to make the point very clear. Pies are a big thing for me and my Mum's chicken, bacon and leek pie is no exception. 



It's creamy, succulent and super easy to make from scratch. 

All you need is...

55g Unsalted butted, softened and cubed
125g Plain flour
2-3 Tbsp cold water
Pinch of salt and pepper
Couple sprays of low calorie spray or dash of olive oil
1 veggie Oxo (of course all my family recipes include an Oxo)
250g Chicken (thighs are best but fillets are fine)
150g Unsmoked bacon
90g Leek (1 medium sized will suit)
25g Double cream

Method...

1). Pre-heat oven at 200C/gas mark 6. Next, put your flour and salt into a bowl with your butter. With your hands rub the ingredients together until you get something similar to breadcrumb. Try to get rid of any large lumps of butter not mixed properly in the flour.

 2). Add one tablespoon of water at a time to your mixture and press your mixture into the water to create a dough. You will probably to use 3 tablespoons but don't put them in all together because you don't want your dough to be really wet, you just want the water to bind the flour mixture together.

3). Once you've made your dough, grease your pie dish and sprinkle some flour on a clean surface to begin rolling. You want your dough to be about 1/2cm thick. Once your happy, carefully put your rolling pin under the middle of the dough in order to pick it up and place in your tin.

3). With a knife slice off any excess pastry overlapping the lip of your pie case and press the pastry into the dish creases to make sure when its baking it will keep a nice pie shape.

4). Fill your pie with baking beads or pasta/rice and bake for 15 minutes. Whilst your pastry is cooking chop your leeks, bacon and chicken into chunks (if you want smaller bits then alter to preference). 

5). Spray your low-calorie spray or oil into a frying pan over a medium heat, add your chicken and a pinch of salt and pepper. Once your chicken is a quarter way cooked add your bacon and leeks. I really like my vegetables al dente but put all ingredients in together if you would prefer otherwise. 

6). Your pastry will probably be ready to take out now. Carefully remove the beans and blind bake the pastry for another 5 minutes.

7). Once your meats are cooked mix in your double cream and veggie Oxo cube. Take off the heat once it gains a slight simmer. 

8). Your pastry should now be ready to fill, carefully add your filling. Try to leave the juices in the pan and drizzle in pie dish once meats and leeks have covered bottom.

9). Roll out a pie lid with your excess pastry. Unfortunately my pie base was slightly too thick and didn't leave me with quite enough but hey it looks homemade now right? Bake for another 15 minutes or until your lid looks crisp and golden brown.

This pie is so juicy but never soaks the pastry, no soggy bottoms here! Just look at that beautiful sauce...

 I love the colour in this pie filling too, the leeks really compliment the bacon.

Biggest slice is always mine!

What would be your last supper?

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