Rescaled from 4 servings.
A really good chicken pie recipe (almost) as good as the Steak and Ale pie but quite a lot quicker to make!
| preheat oven to 180*c | bake for 40 to 45 minutes until pastry golden brown | ||||||||
600g
|
cut into chunks | fry over medium heat until cooked through | fry for 3 minutes | fry until bacon cooked | cook for a couple more minutes | mix together | place in pie dish with thick pastry lid | glaze | |
| oil | |||||||||
| 3 leeks | cut into rings | ||||||||
450g
|
chopped | ||||||||
| 3 cloves garlic | crushed | ||||||||
300g
|
halved | ||||||||
| 3 pinches of tarragon | |||||||||
| 3 pinches of mixed herbs | |||||||||
| 3 big knobs of butter | melt over low heat | stir together | add a small amount at a time, stirring continuously until thick | ||||||
9 tablespoons
|
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540ml
|
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360ml
|
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750g
|
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| 1 1⁄2 egg | beaten | ||||||||