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 | ||||||||
700g
|
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 1⁄2 leeks | cut into rings | ||||||||
525g
|
chopped | ||||||||
| 3 1⁄2 cloves garlic | crushed | ||||||||
350g
|
halved | ||||||||
| 3 1⁄2 pinches of tarragon | |||||||||
| 3 1⁄2 pinches of mixed herbs | |||||||||
| 3 1⁄2 big knobs of butter | melt over low heat | stir together | add a small amount at a time, stirring continuously until thick | ||||||
10 1⁄2 tablespoons
|
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630ml
|
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420ml
|
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875g
|
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| 1 3⁄4 egg | beaten | ||||||||