Chicken, Leek and Bacon Pie @Chicken Recipes @Pie Recipes
Greetings Gastronauts! This is Keef Cooks, I’m Keef, and today I’m going to show you how to make
a proper lovely pie. Chicken, leek andbacon
[ MUSIC ]
or it could be chicken leek and ham or just chicken and ham. Whatever, it's
fabulous, it's really easy. It's a proper pie,pastry top and bottom
None of your imposter rubbish here because we believein pies and we are passionate about them
Quite easy to do, so let's do it
Ingredients for the chicken, leek and bacon pie.I've got one boneless skinless chicken breast
I've got 2 medium-sized leeks, I've gota medium onion, and I've got a slug of smoked bacon
And I'm gonna need some stock, about 50grams of butter, 50 grams of flour
200 ml of milk, a teaspoon oforegano and a teaspoon of ground white pepper
And I've also got some pastryobviously to make the pie with
That's my home-made hot water pastry. And the bacon, I got that in one piece and I'll cut that into cubes
because I like the texture but if you can't get it like that you can use ordinary sliced bacon, it really doesn't
matter. So let's get going: we need toprep the chicken and the bacon which essentially
means cut it into cubes. Not too big, I findthat really big chunks of meat in a pie
it gives you a lumpy top because of the big lumps sticking up so I want to make mine quite small
About a centimetre, about half an inch
I forgot to mention, I'm making a family-sized pie, so I've this tin, this is 24 centimeter diameter, 9 inches
So I'm cutting the bacon into little cubes
I can smell the smokiness of the bacon - it's really nice
Now the leeks, just chop the ends off and keep some of the leaves if you want as long as they're not too scraggy
We'll just slice these and we're going to pre-cook these before they go in with the main filling mix
I've got a pan of water coming to the boil and I'll throw those in there for about ten minutes
Now this pie filling has a creamy white sauce as a base. So to make that we start off with melted butter
and we also want to fry the onion - well, saute the onion before we put it into the mix
I've got it chopped into the usual small bits and I've got some vegetable oil heating quite hot
Actually I'm going to turn it down a bit, and cook those until they're soft but not browned
Back to the sauce, the butter has melted, so we sift in about the same amount of flour
If you know about cooking, you'll know this is a roux
That's nicely mixed in and now I'm going to put in some milk
Note to self: buy more milk [ CHUCKLES ]
Just stir that in and let it thicken
We can add the oregano and the pepper
Stir those in - now the sauce is nice and thick, I'm going to put in about half of my chicken stock
I'm saving the rest to make a lovely gravy later on
Stir that together so it's nice and smooth, and now we add all the other stuff
I've got the onions ... and the leeks with their water drained off ... and the bacon
And finally, the chicken. So just stir that all together and let it simmer untilthe chicken is cooked
you know you can tell it will go an opaque sort of white colour
resist the temptation to taste this atthis point because you've got raw chicken
in there and it could make you ill
10 or 15 minutes later this is coming together nicely and you can see there the chicken has gone opaque
so that's cooked so we can now taste it [ APPRECIATIVE SOUNDS ] that is marvellous
now we need to take this off the heat and let it cool down
and then you can stick it in the fridge for as long as you want until you're ready for it
one thing you can't do now is stick that into pastry because that would make you a terrible terrible pie
It's got to be cool when it's assembled
I've got the oven preheating to 230 degrees Celsius and I'm just gonna grease this tin with butter
because even though it's 'non-stick', I don't believe in non-stick because it never actually works
And now, a load of flour on your worktop and we'll roll out the pastry
So if your pastry is at room temperature it's a lot easier to work with
There we are - a nice sheet of pastry
Maybe 2 or 3 millimetres thick - a bit less than a quarter of an inch and this will be the top
So I'm just going to cut around the dish
Put that on one side, and then we'll roll out more pastry for the bottom
So I'm sprinkling the base with some some extra flour as an extra precaution against it sticking
We just pop that in, floury side down, and press it into the edges
I know 'edges' isn't really the right word but neither is 'corners' so get over it
And trim off the excess and we've got a bit where there's not an excess so we'll stick a bit more pastry on that
Now we dollop in the filling - I've actually got a bit left over
Don't be tempted to pile it all as high as you can because it will burst through the casing
and we don't want that. Now to finish it off, we moisten the edge and pop the lid on
And just press it down all the way around with your thumbs and then fold the edge over so we get a nice tidyseam
Now we do a bit of crimping round the edge around the edge - I don't know if you can see this it's two fingers
and push in with the finger from your other hand and poke some holes in the top with a skewer
this is just to let the steam escape so it doesn't explode
and then beaten egg glaze all over and it goes in the oven for 35 to 40 minutes
and remember all ovens are different so if you've not used your oven to bake a pie before, just check
to make sure it's not burning. Some people like to decorate their pies with cut-out bits of pastry
in various shapes. I don't, I'm just going tosprinkle some oregano ... artistically
Here's the delicious pie and I'm just going to let that rest for about 10 minutes and
then we can cut it into bits and eat it
Alrighty, here it is - awesome chicken, leek and ham - bacon - pie
That is just fantastic, so make it!
And that’s that! I hope you enjoyed it. Now please share it with all your friends on social media
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Thank you for watching and come back soon
This Chicken, Leek and Bacon pie recipe is absolutely delicious. It's a real pie with pastry top and bottom. It is warming, comforting and completely delicious. The written version of this chicken, leek and bacon pie is here: http://www.keefcooks.com/chicken-leek-and-bacon-ham-pie-recipe/ You can replace the bacon with ham if you want. I use a very simple but robust hot water pastry to encase it. Hot water pastry is the easiest of them all to make, and is robust, sturdy, and very tasty - great texture! So, give it a go - it's well worth spending a little time on. Recipe for hot water pastry is here: http://www.keefcooks.com/hot-water-pastry-recipe/ #ChickenRecipes #PieRecipes Other Pie Recipes Steak & Kidney Pie: https://www.youtube.com/watch?v=DDdS0uZ-Nc0 Steak & Ale Pie: https://www.youtube.com/watch?v=Tvlplr3nYvI Chicken and Mushroom Pie: https://www.youtube.com/watch?v=atGhXPgJKF0 Gala Pie (slicing pork pie with egg): https://www.youtube.com/watch?v=ZCAv3wM8788 Melton Mowbray-style Pork Pie: https://www.youtube.com/watch?v=SkNdostUp-Y Minced Beef & Cheese Pie: https://www.youtube.com/watch?v=W2l6Fieybyk Northern English Pork Pies: https://www.youtube.com/watch?v=QU0YL17NP5w Lattice-Topped Cherry Pie: https://www.youtube.com/watch?v=CGLH9BU3tG4 Blueberry Pie: https://www.youtube.com/watch?v=8ak5TU2Fon0 -~-~~-~~~-~~-~- If you love my channel, you can make a donation via PayPal https://www.youtube.com/watch?v=F_07HFRCi0A -~-~~-~~~-~~-~-