05/05/2019
Game Of Chicken Pies
I made these for one of our Game Of Thrones family viewing nights...Game Of Chicken seemed like a suitable title for these creamy home made Chicken, Leek and Bacon Pies.
Makes:
8
Prep Time: 30 minutes
Cooking Time: 30 minutes
Ingredients
- 50g butter
- 150g streaky bacon, chopped
- 1 leek, sliced
- 1/4 cup plain flour
- 2 cups milk
- 1/2 cup grated vintage cheddar
- 1 roast chicken, flesh removed and chopped
- sea salt and freshly ground black pepper, to taste
- 2 sheets frozen shortcrust pastry, thawed
- 1 egg, lightly beaten
- 2 sheets frozen butter puff pastry, thawed
- sesame seeds, for sprinkling
Method
- FILLING Melt butter in a large pot and sauté bacon until crisp, add leek ad sauté on medium heat for 5 minutes until softened. Add flour and cook, stirring 1 minute. Add milk and bring to the boil, stirring regularly until thickened. Stir in the cheddar, chicken and season to taste.
- TO ASSEMBLE Cut shortcrust pastry into 8 squares and use to line the base and sides of 8 x 10 cm metal pie dishes, trimming and patching as needed. Prick with a fork and bake at 200°C for 10 minutes. Brush with egg. Divide filling evenly into the pies. Cut puff pastry into 8 circles to fit the size of the pie tins and press onto the tops, covering the filling and pressing around the edges. Brush with egg and sprinkle with sesame seeds. Bake at 200°C for 20 minutes until puffed and golden brown. Stand for 5 minutes before gently removing from tins with a spatula.
Tips
- You will need 8 x 10 cm metal pie dishes for this recipe but it can also be made into a large family pie, with or without the shortcrust base.
- When baking the pies, if the underside needs more cooking, lower to the base of the oven for 5 minutes towards the end of the cooking time.
New Recipes
Saganaki Cheese with Cumquat Honey
Pan fried cheese with a drizzle of ambrosial honey is a party favourite.
Loaded Hummus
Turn a bowl of hummus into a showstopper!
White Taramasalata with Fried Capers, Dill and Pita Crisps
A stylish and tasty way to serve classic Greek taramasalata.
You may also like
- Appetisers ·
Saganaki Cheese with Cumquat Honey
Pan fried cheese with a drizzle of ambrosial honey is a party favourite.
- Appetisers ·
Loaded Hummus
Turn a bowl of hummus into a showstopper!
- Appetisers ·
White Taramasalata with Fried Capers, Dill and Pita Crisps
A stylish and tasty way to serve classic Greek taramasalata.
- Breadmaking ·
No-knead to Knead Focaccia
This no-knead focaccia is based on a Bon Appetit recipe by Sarah Jampel. I have adapted it to simplify the method.
Crispy Chicken Breast in Caper, Lemon and Garlic Butter
This is a great method to cook a chicken breast fillet so the skin is crisp but the centre remains juicy.
- Cakes ·
Scorched Peanut Cake
There is only one thing that rivals my husband's love for me, and that is his love of scorched peanuts, which is why I created this cake in celebration of his birthday!
- Main Courses ·
Summer Seafood Paella
A suite of Summer seafood and vegetables create a fresh and colourful paella.
- Main Courses ·
Christmas Porchetta
Crispy pork belly rolled with an aromatic seasoning is beautiful served ‘a familigia’ style.
- Pies and Tarts ·
Christmassy Currant and Craisin Mince Pies
Lovely little pies to really set off the Christmas table!
- Cakes ·
Coconut Banana Cake
A quick mix coconutty, banana-ey dream of a cake!
- Salads ·
Lentil, Fennel and Green Olive Salad
Nutty lentils go so well with the anise flavour of fennel and salty savouriness of green olives, all tossed with a lemony dressing and sprinkle of hazelnuts to finish.
- Breakfast & Brunch ·
Jumbo Prawn and Avocado Lunch Rolls
Luxurious lunch rolls with a creamy prawn filling that will remind you how good a freshly made roll can be!