Chicken, Bacon and Leek Pie


Since getting the new electric oven, I’ve been experimenting with some classic recipes. Here is the recipe I made for some sausage rolls.

Chicken, Bacon and Leek Pie


  • 2 chicken thighs, skinned and boned, chopped
  • 1 large leek, thinly sliced
  • 4 rashers streaky bacon, roughly chopped
  • 1 teaspoon Dijon mustard
  • 2 tablespoons flour
  • 100ml (or more) chicken stock
  • 1 tablespoon butter
  • zest of a lemon
  • thyme
  • 2 tablespoons flour
  • olive oil extra virgin
  • Pack of ready-made puff pastry
  • egg yolk


  1. Heat some olive oil in a frying pan.
  2. Fry the chicken, bacon and leek until cooked.
  3. Stir in the butter and add the flour. Mix well.
  4. Pour in the stock and stir well to make a fairly thick sauce, adding the thyme and the lemon zest.
  5. Cook for 5 or so minutes.
  6. Season with salt and pepper (if necessary).
  7. Roll out the pastry onto a flat surface.
  8. Put the chicken mixture in the middle and fold the pastry over to make parcels, sealing the edges and brushing the top with egg yolk.
  9. Cook in an over at 190ÂșC for 15-20 minutes.