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Chicken, Bacon And Leek Pie

Easy, peasy pie recipe
Prep Time 20 mins
Cook Time 43 mins
Course Main Course
Cuisine British
Servings 3


  • 1 tablespoon olive oil
  • 2 free range chicken breasts
  • 1 large leek chopped
  • 200 g bacon lardons
  • 1 tablespoon plain flour
  • 250 ml milk
  • 1 teaspoon tarragon
  • 1 x 375g sheet frozen puff pastry


  • Heat the olive oil in a large heavy bottomed saucepan
  • Add the leek and chicken
  • Stir until the chicken is white and the leeks are soft
  • Add the bacon lardons
  • Stir and cook for a further 5 minutes
  • Stir in the tablespoon of flour and coat the meat and vegetables
  • Add the milk stirring all the time until the sauce thickens
  • Add the tarragon
  • Add a little more milk if more liquid is required and stir in well
  • Preheat the oveb to 190 degrees c
  • Allow to simmer for 5-10 minutes
  • Spoon the mixture into a pie dish
  • Cover with the puff pastry sheet, cutting off any excess with a knife
  • Bake in the oven for about 45 minutes or until the pastry is risen and golden
Keyword Chicken pie