How to Cook Perfect Chicken, pancetta and leek pie

Delicious, fresh and Yummy.

Chicken, pancetta and leek 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. With tender chicken and flaky, golden pastry, Darren Purchese's Chicken, Leek & Pancetta Pie (RECIPE BELOW) ticks all the boxes.

Chicken, pancetta and leek pie Heat the butter and oil in a large frying pan and fry the bacon until crisp. I love leeks cooked in any conceivable way and the pistachios add texture and work really well with the chicken. The other nice thing about ballotines is that they often come wrapped in smoky, salty pancetta or bacon, which not only add those wonderful flavours but help keep the moisture both by. You can have Chicken, pancetta and leek pie using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Chicken, pancetta and leek pie

  1. You need 650 g of Chicken breast.
  2. Prepare 2 of Leeks.
  3. Prepare 25 g of Butter.
  4. It's 100 g of Pancetta.
  5. It's 350 g of chicken stock.
  6. It's 3 Tablespoons of plain flour.
  7. It's 0.5 teaspoon of Black pepper.
  8. Prepare 2 Tablespoons of Creme Fraiche.
  9. It's 320 g of readymade puff pastry.
  10. You need 1 of beaten egg.

This pie is all about wholesome goodness. This hearty chicken pie is perfect any day of the week. Flaky puff pastry encases a delicious filling made with chicken and leeks in a creamy sauce. Very good chicken pot pie as written.

Chicken, pancetta and leek pie instructions

  1. Preheat oven to 180°C. Melt the butter in a frying pan and then add the diced chicken in. Fry until the meat coloured. Pour out and set aside..
  2. Add pancetta and chopped leek in the frying pan and cook for 5 minutes until the leek soften..
  3. Put the diced chicken in..
  4. Add plain flour in..
  5. Add in chicken stock and creme fraiche and then add a little bit black pepper..
  6. Put the leek mixture into a pie dish. Place the puff pastry on the top. Crimp the edges and cut a small hole on the top. Brush some egg on the pastry. Bake the pie for roughly 20-25 minutes until pastry has turned to golden brown. Enjoy..

I had to had a touch of olive oil to the potoatoes and carrots as they were beginning to stick to the pot. We don't eat much creamy food, so chicken pies have not been in our rotation for a long time. So glad to have a healthy version now and yummy to boot! From the hand-held pasty to the potato-topped fish pie or the always delicious steak and kidney, a good savory pie is hard to refuse. And this version filled with chicken and leek is a fantastic pie to get started with, if this type of dish is not already one of your favorites.