Chicken, leek and pancetta pie
This easy chicken pie is stuffed with chicken and a creamy sauce flavoured with leeks and pancetta. A comfort food classic that's surprisingly easy to make – especially when using ready-made pastry as this one does.
You will need a large pie dish for this recipe (such as a 23cm/9in square or 25cm/10in round dish that is 6cm/2½in deep). You will also need a pizza stone or heavy baking tray.
Ingredients
- 200g/7oz pancetta, chopped into small cubes
- 12 chicken thighs (approximately 900g/2lb untrimmed weight), boneless, skinless, fat trimmed and cut into bite-sized pieces
- 1 tbsp olive oil
- 2 leeks, trimmed and chopped
- 3 celery sticks, trimmed and finely chopped
- 6 garlic cloves, finely grated
- small handful of chopped fresh tarragon
- 50²µ/1¾´Ç³ú butter
- 50²µ/1¾´Ç³ú plain flour, plus extra for dusting
- 4 heaped tbsp crème fraîche
- 600ml/20fl oz chicken stock
- 500g/1lb 2oz ready-made shortcrust pastry
- 1 free-range egg, beaten, for glazing
- salt and freshly ground black pepper
Method
Heat a large dry frying pan or sauté pan over a high heat. Once hot, fry the pancetta for a few minutes, until golden. Set aside in a large bowl.
Using the same pan, fry the chicken in batches until just golden. Set aside with the pancetta. Add the oil to the pan and add the leeks and celery and fry for 8–10 minutes, until softened. Add the garlic and tarragon and cook for another minute or two. Season well with salt and pepper. Tip into the bowl containing the chicken and pancetta.
In the same pan, melt the butter over a low heat (be sure to incorporate any crusty bits from the previous stage of cooking for flavour). Gradually stir in the flour and cook for 2 minutes. Add the crème fraîche and chicken stock. Return the pancetta, chicken and vegetables to the pan and stir well. Season with salt and pepper, if needed. Set aside to cool completely.
Preheat the oven to 220C/200C Fan/Gas 7 and preheat a pizza stone or heavy baking tray (the pie will sit on this and the extra heat will help the pastry base cook).
When the filling is cool, roll out the pastry on a lightly floured work surface. Cut out a large square or circle to form the pastry base and use it to line the pie dish. Cut out a circle or square for the pie lid. Add the pie filling and top the pie with the pastry lid. Make slits in the lid to allow steam to escape. Crimp the edges of the pastry and brush with the beaten egg. (You can use any pastry trimmings to decorate the top of the pie if you wish.)
Place the pie on the pizza stone or baking tray. Bake for 35–40 minutes until golden brown and bubbling. Cut into slices and serve.
Recipe Tips
Use good quality stock for best results.
