Chicken, Leek & Bacon Pie - Pub Grub, Episode 18

• total time: 55 minutes

Ingredients

Pie:

2 tbsp olive oil

600g chicken thighs, diced

150g smoked streaky bacon, chopped

1 white onion, finely chopped

2 garlic cloves, minced

2 large leeks, sliced

2 tbsp fresh parsley, chopped

1 tbsp fresh tarragon, chopped

1 tbsp Dijon mustard

50g butter

2 tbsp flour

300ml chicken stock

2 sheet shortcrust pastry

1 egg yolk, beaten (for glazing)

Gravy:

1 tbsp olive oil

25g butter

2 shallots, finely chopped

2 garlic cloves, minced

1 tsp orange zest

Juice of 1 orange

150ml white wine

300ml chicken stock

2 tsp cornflour mixed with 2 tsp water

1 tsp Worcestershire sauce

25g butter

Mash:

800g potatoes, peeled and quartered

200g butter

150ml whole milk

Directions

Heat 1 tbsp olive oil in a pan. Brown the chicken thighs, season, and set aside. In the same pan, cook bacon until crispy, then set aside. Add onion and garlic, cook until soft, season, then add leeks. Cook until softened, then return bacon.

In a separate saucepan, melt butter over medium heat. Add flour, whisking continuously until a smooth roux forms. Gradually add chicken stock to the roux, whisking until thickened and smooth. Stir in the chopped chicken, parsley, tarragon, and mustard. Pour the roux into the chicken mixture, stirring until everything is well combined.

Preheat oven to 190°C. Line a pie dish with shortcrust pastry, blind bake until golden (20 mins). Fill with the chicken mixture, cover with puff pastry, and crimp edges. Brush with beaten egg yolk and bake until golden (35 mins).

For the gravy, heat olive oil and butter. Sauté shallots and garlic until soft. Add orange zest, juice, and white wine. Reduce, add stock, then thicken with cornflour slurry. Stir in Worcestershire sauce, season, and finish with butter.

For the mash, boil potatoes until tender. Drain, then mash with melted butter and milk until smooth. Season to taste.

Plate up and enjoy!