Roll out a sheet of flaky pastry or savoury/
unsweetened short crust pastry and line a 20cm round pie dish or equivalent.
Cut any spare pastry into strips 20 cm long that
can be used to create a lattice pattern on the top of the pie.
Place the pastry lined dish and the pastry
strips into the fridge to cool.
Heat 2 tbsp olive oil in a frying pan, add diced
chicken and bacon.
Fry for 4 minutes until browned.
Remove chicken and bacon from the frying pan and
place aside in a bowl.
Add one leek, sliced into 1cm strips, to the pan
add another tbsp. of oil if the pan is dry, lower the heat and allow to cook
gently until translucent, stir frequently.
Add 2tbsp of plain flour and stir to coat the
leeks.
Then add 1 cup of chicken stock, stir to combine
before adding a second cup of stock. Heat gently until the sauce simmers and
begins to thicken.
Add 2 tsp of Dijon mustard, ½ tsp of dried thyme
and ground black pepper to taste.
Return the chicken and bacon to the pan, stir to
combine and simmer for 20 mins.
If time allows let the mixture cool before
placing into the chilled pastry case and decorating.
Wash the pastry with a little milk.
Bake the pie in the preheated oven for 25mins or
until golden brown.
Ingredients
1-2 sheets flaky pastry
3 tbsp olive oil
6 chicken thighs, diced
4 rashers of streaky bacon, cut into matchstick
size strips