Please wait, the site is loading...

Chicken, leek and bacon pie


Serves: 8
timePrep time: 1 hr 10 mins
timeTotal time:
Chicken, leek and bacon pie
Recipe photograph by Tara Fisher

Chicken, leek and bacon pie


Serves: 8
timePrep time: 1 hr 10 mins
timeTotal time:

Rate this recipe
Print Print

Nutritional information (per serving)
Calories
810Kcal
Fat
55gr
Saturates
29gr
Carbs
43gr
Sugars
5gr
Fibre
7gr
Protein
37gr
Salt
2.1gr

Sybil Kapoor

Sybil Kapoor

Sybil Kapoor is a chef, food writer and broadcaster with two prestigious Glenfiddich Awards and two Guild of Food Writers awards for outstanding writing. Her fresh approach to food is always an inspiration.

See more of Sybil Kapoor’s recipes
Sybil Kapoor

Sybil Kapoor

Sybil Kapoor is a chef, food writer and broadcaster with two prestigious Glenfiddich Awards and two Guild of Food Writers awards for outstanding writing. Her fresh approach to food is always an inspiration.

See more of Sybil Kapoor’s recipes

Ingredients

For the pastry
  • 200g cold unsalted butter, diced, plus extra for greasing
  • 400g plain flour, plus extra for dusting
For the filling
  • 2 tbsp extra-virgin olive oil
  • 1kg leeks, thinly sliced
  • 2 medium eggs
  • 2 medium egg yolks
  • 3 tbsp Dijon mustard
  • 1 x 300ml carton double cream
  • 2 x 200g bags baby leaf spinach
  • 1 x 650g pack chicken breast fillets
  • 1 x 275g pack smoked back bacon, trimmed of fat and diced
  • finely grated zest of 1 lemon

Step by step

Get ahead
Make at least 1 day, or up to 2 days, ahead. The cooked and cooled pie can also be frozen.
  1. Butter a 22cm springform cake tin (about 6.5cm deep). For the pastry, put the flour, a pinch of salt and the diced butter in a food processor (or rub it in by hand). Whiz until it forms fine crumbs then tip into a mixing bowl and, using a fork, mix in 2-4 tablespoons cold water, until it starts to clump together. Lightly knead and turn out onto a floured work surface.
  2. Cut a third of the pastry off and set aside. Roll out the larger piece between 2 large pieces of baking paper to form a 34-36cm diameter circle. Remove the top piece of paper and flip the pastry over to line the tin, remove the paper and mould the pastry into the tin.
  3. Reusing the baking paper, roll the remaining third of pastry into a disc, about 22cm diameter, large enough to cover the top of the pie. Leave between the paper and place on a plate in the fridge along with the lined cake tin. Chill for 30 minutes.
  4. Preheat the oven to 200°C, fan 180°C, gas 6. Put a baking tray in the oven to preheat at the same time. For the filling, heat 2 tablespoons olive oil in a deep nonstick frying pan over a moderate heat. Once hot, add the sliced leeks and fry for 10 minutes, stirring occasionally, or until softened. Tip into a bowl; cool for 10 minutes.
  5. Meanwhile, put the eggs, egg yolks and mustard in jug. Beat together with a fork and then mix in the cream and season well with salt and pepper. Mix a quarter of this mustard cream into the leek mixture.
  6. Drop the spinach into a large pan of boiling water. As soon as it returns to the boil, drain in a colander and cool under cold running water. Squeeze dry and roughly chop. Place in a bowl, mix in a quarter of the mustard cream.
  7. Cut the chicken breasts into 2cm pieces. Put the chicken, bacon and lemon zest in a bowl with another quarter of the mustard cream and lightly season. Spoon the leek mixture into the bottom of the pie. Cover with the chicken, before covering with the spinach mixture. Pour most of the remaining mustard cream over the top, reserving 1 tablespoon to glaze the pastry.
  8. Brush the pastry rim with a little of the mustard cream and gently lay the pastry lid on top. Seal the pie by pinching the pastry together with a fork. Trim the excess pastry from the rim and brush the lid with the rest of the mustard cream. Make an air hole in the centre of the lid and bake in the centre of the oven for 1 hour 15 minutes until golden. Cover with foil halfway through if it starts to darken.
  9. Place the pie on wire rack and leave to cool in the tin for 2 hours before gently unclipping and releasing the pie – but leave it on the tin base. Once cool, place in the fridge overnight to firm up. To serve, remove the tin base and transfer the pie to a serving plate and cut into wedges.

You might also like...


We value your privacy

We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.

Cookie Preference Centre

Learn more about what each cookie category does and choose your settings (toggle right to opt in or left to opt out). Cookie policy


Strictly Necessary

These technologies are needed to enable our websites and apps to run and to keep it secure.

Sainsbury's Magazine

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
PHPSESSID Until the browsing session ends
device_view 1 month
recentlyViewedRecipes 1 year
subscription-{popup-version-date}-PopupClosed 12 days

Vimeo

Enables Vimeo videos on the site

Cookie name Duration
_derived_epik 1 year

Constant Commerce

Enables shopping tools for recipe ingredients

Cookie name Duration
cc_a_h 10 years
cc_a_s Until the browsing session ends

DoubleClick

DoubleClick Digital Marketing (DDM) is an integrated ad-technology platform that enables us to more effectively create, manage and grow high-impact digital marketing campaigns.

Cookie name Duration
DSID 10 days
IDE 1 year
RUL 11 months

Performance/Analytics

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Google

Google Analytics tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
__gads 13 months
_ga 28 months
_gat 1 minute
_gid 1 day
1P_JAR 1 month
ANID 10 days
CONSENT 18 years
NID 6 months
__Secure-3PAPISID 2 years
__Secure-3PSID 2 years
__Secure-3PSIDCC 1 year

Marketing/Targeting

These technologies help us decide which products, services and offers may be relevant for you. We use this data to customise the marketing content you see on websites, apps and social media. They also help us understand the performance of our marketing activities. These cookies are set by us or our carefully-selected third parties.

Pinterest

Pinterest conversion tracking gathers conversion insights and builds audiences to target based on actions our visitors have taken on the site.

Cookie name Duration
_pinterest_ct_rt 1 year
_pinterest_ct_ua 1 year
_pin_unauth 1 year

Outbrain

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
outbrain_cid_fetch 5 minutes
adrl 5 weeks
apnxs 6 weeks
criteo 2 months
obuid 6 months

Twitter

Twitter conversion tracking enables us to measure our return on ad spend by tracking the actions people take after viewing or engaging with our ads on Twitter.

Cookie name Duration
personalization_id 2 years
muc 2 years
ads_prefs 5 years
auth_token 5 years
dnt 5 years
guest_id 2 years
twid 5 years