SERVES 4-6
1 organic or free-range
chicken, about
1.3-14kg, jointed
sea salt and black pepper
4 leeks, trimmed and
finely sliced
1 bouquet garni (bay leaf,
few thyme and parsley
sprigs, tied together)
1 litre chicken stock
(see page 243)
30gbutter
200g chestnut
mushrooms, trimmed
and roughly sliced
200g smoked back
bacon, derinded and
chopped
2 tbsp plain flour
150ml double cream
small handful of flat-leaf
parsley, leaves only,
chopped
400g good-quality
ready-made puff pastry
1 large egg yolk, beaten
with 1 tbsp water,
to glaze
Chicken and smoked
bacon pie
You can't beat a good chicken pie for that comforting,
feel-good factor. Our version includes bacon, which adds a
delicious smoky element to the creamy sauce.Season the chicken pieces and place in a pan with the leeks, bouquet
garni and stock; top up with water to cover if necessary. Bring to a
simmer and skim, then partially cover the pan and simmer gently for
1 hour or until the chicken is tender. Lift out and leave to c601 slightly.
Transfer the leeks to a large bowl, using a slotted spoon. Boil the stock
vigorously until reduced by half, to about 400ml. Cut the chicken into
bite-sized pieces, discarding the skin and bones. Add to the leeks.Heat a wide pan, add the butter and fry the mushrooms with a little
seasoning until golden brown. Add the bacon and fry for a few more
minutes until browned. Add the flour and stir over the heat for a few
minutes. Pour in the reduced stock, then the cream,and simmer until
reduced to a thick coating consistency. Take off the heat and mix in
the chicken and leeks. Season well, stir in the parsley and let cool.Preheat the oven to 200"C/Gas 6. Roll out the pastry on a lightly floured
surface to the thickness of a £1 coin. Using a large 1.75 litre pie dish as
a template, cut out a pastry lid, slightly larger all round than your dish.
Cut 2cm wide strips from the trimmings. Position a pie funnel, if using,
in the centre of the dish and spoon in the filling. Brush the edge of
the dish with water and lay the pastry strips on the rim,joining to fit
as necessary; press down lightly. Brush the pastry rim with egg glaze.Lift the pastry lid on top of the pie and cut a small steam hole in the
middle. Press the pastry edges together to seal, trim off the excess and
knock up the edges. If you like, decorate the pie with pastry leaves cut
from the trimmings. Brush with a little more egg glaze. Bake for 40-50
minutes until the pastry is golden brown.