Creamy chicken, leek, bacon and thyme pie recipe | delicious. magazine

Name: Creamy chicken, leek, bacon and thyme pie recipe | delicious. magazine
Ingredients: 1 large (about 1.7kg) free-range chicken; 2 carrots, chopped; 3 onions, cut into wedges; 1 bouquet garni, made of 1 celery stick, 2 fresh bay leaves, small handful each of fresh lemon thyme (reserve some extra leaves) and parsley, tied together with string; 2 tbsp olive oil; 3 leeks, thickly sliced; 300g smoked bacon lardons; 150g unsalted butter; 150g plain flour, plus extra to dust; 100ml crème fraîche; 2 tbsp grainy mustard; 1 large free-range egg, beaten; 2 x 375g sheets ready-rolled all-butter puff pastry

www.deliciousmagazine.co.uk

This creamy chicken pie recipe with leeks, bacon and thyme is a hearty classic. The recipe is enough to make two pies – one for now and one to freeze.

View Original

Share this recipe:

Ingredients

1 large (about 1.7kg) free-range chicken
2 carrots, chopped
3 onions, cut into wedges
1 bouquet garni, made of 1 celery stick, 2 fresh bay leaves, small handful each of fresh lemon thyme (reserve some extra leaves) and parsley, tied together with string
2 tbsp olive oil
3 leeks, thickly sliced
300g smoked bacon lardons
150g unsalted butter
150g plain flour, plus extra to dust
100ml crème fraîche
2 tbsp grainy mustard
1 large free-range egg, beaten
2 x 375g sheets ready-rolled all-butter puff pastry