I’ve called this pie rustic because, well, look at it! It’s not going to win a beauty contest any time soon now is it?! But it tastes fab. I used to make chicken and leek pie regularly with a double cream filling. I had not made it in a long time but then I was flicking through James Martin’s Home Comforts and he has a recipe for a chicken and mushroom frying pan pie. I thought, I have to make my pie again soon. I borrowed a little bit from his recipe but it’s pretty much still the same as I’ve always made.
I wasn’t going to blog this yet because it didn’t turn out perfect. But I thought if I don’t do it now I won’t think of it again for another year. The dish I used was too big so the filling dried out a little. I would recommend using a dish no larger than 23cm. If you don’t have that size use a smaller dish, not larger. You are welcome to make your own puff pastry or buy a very good quality all butter pastry. You can make the filling slightly ahead as it needs to be cooled before putting the pastry on top. In the past I have made this using all double cream – it’s great! – but being conscious of all the bacon and butter I’ve used crème fraiche here instead and it tastes as good. Another option would be to use some cream cheese.
Tip – I always roll pastry in between 2 sheets of baking parchment so that I’m not making a complete mess with flour – I make enough of a mess without it!
- 100g (approx. 5 slices) of smoked streaky bacon
- 25g butter
- 1 medium leek, finely sliced
- 2 garlic cloves, crushed
- 2 large chicken breasts, sliced
- 100g mushrooms, sliced
- 50ml dry white wine
- 300ml hot chicken stock
- 1 tbsp. of fresh chopped tarragon
- 200ml crème fraiche
- 50ml double cream
- Salt and pepper
- 1 sheet of butter puff pastry
- 2 eggs yolks, beaten
- Chop the streaky bacon and fry it over a medium-high heat in a large heavy bottomed pan until it is crispy.
- Add the butter and when it has foamed up add the leeks and garlic and fry for a minute. Add the chicken and fry until it has just coloured slightly.
- Add the mushrooms and fry for another minute.
- Add the white wine let it reduce until all of the alcohol is burned off.
- Add the chicken stock and when it starts to simmer reduce the heat. Add the crème fraiche, tarragon and cream. Allow it to simmer for five minutes.
- Taste it for seasoning and add plenty of freshly ground black pepper. You may not need to add any salt because of the bacon but go with your own tastes. Remove from heat and allow it to cool.
- Preheat the oven to 200c/180c fan/gas mark 6.
- Roll out the pastry to about 4-5mm thick.
- If your filling dish is ovenproof use that or transfer the filling to a suitable pie dish. Brush the edges of the dish with the egg.
- Lay the pastry over filling and make it as pretty as you like. Or just throw it on like I do. And when anyone criticises it, tell them it’s rustic and tut at their ignorance 😉
- Brush the top of the pie with the remaining beaten egg and bake in the oven for 25 minutes or until the pastry is golden and crisp.
- Serve with baby new potatoes or mash.