Chicken, Leek and Bacon Pie
Serves 4.
From “Cooking Fast and Slow” by Natalia Rudin, who writes: “My mum and the whole English side of my family are from Lancashire and so it is simply in my blood to love a good pie. This is my favorite; it’s creamy, smoky, and extremely easy to put together.” Use plant-based meats and milk to make this recipe vegan. (Ten Speed Press, 2025)
- 2 to 3 tbsp. olive oil, divided
- 7 oz. bacon (real or plant-based), cut into cubes
- 14 oz. chicken pieces (real or plant-based), thinly sliced
- Salt and freshly ground black pepper
- 1 medium leek (about 7 oz.), thinly sliced
- 2 shallots, finely diced
- 4 cloves garlic, crushed to a paste
- 1 tbsp. flour
- 1 ⅔ c. milk of choice, plus extra for brushing
- 1 vegetable stock cube, crumbled
- 1 tsp. Dijon mustard
- ¼ tsp. grated nutmeg
- 7 tbsp. heavy cream of choice
- 2 tbsp. chopped chives, parsley or thyme, or a mixture
- 1 (14-oz.) sheet of pre-rolled puff pastry
Directions
Preheat the oven to 375 degrees.
Put a nonstick frying pan over medium heat with 1 tablespoon of the olive oil and sauté the bacon for 5 to 10 minutes, until caramelized around the edges. Remove and set aside.
Heat another 1 tablespoon of the oil in the same pan, and fry the chicken pieces for 5 to 10 minutes, until browned and just cooked through. (If you are cooking with meat, you won’t need more oil for the chicken — just cook it in the fat released from the bacon.) Set aside and season well with salt and pepper.
Sauté the leek and shallots in the same pan you used for the chicken and bacon with the remaining 1 tablespoon olive oil. After about 5 minutes add the garlic and cook for 1 minute, then sprinkle with the flour. Cook, stirring, for a couple of minutes, or until no white bits remain. Pour in the milk and stir well so you have a smooth sauce. Stir in the stock cube, Dijon mustard, and nutmeg and mix well to combine. Let the mixture gently simmer for a couple of minutes to thicken, then transfer to a large pie dish or shallow baking dish and stir in the cream, chicken and bacon.
Let sit for 15 minutes to cool down slightly before stirring in the herbs (this will help them retain their color).
