Chicken, Leek & Pancetta Pie

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By Darren Purchese

This pie is comforting and delicious, with tender chicken, buttery leeks and the rich flavour of pancetta, it's sure to become a family favourite.

This recipe has been designed to make one large family size pie or 12 x 10cm diameters pies but you could also make delicious bite size party pies too

Every great homemade pie starts with delicious homemade pastry. This recipe will make more pastry than you need so freeze the excess.This may make more filling than you need again freeze excess, make this work for the pie tin you have and make smaller ones with excess. Great frozen down either baked or unbaked. 

Time

2

hour

30

minutes

Degree of Difficulty

Medium

Save

4

Portions

12
servings

Share Recipe

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Ingredients

Servings

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QUICK FLAKY PASTRY

500g plain flour, sieved
250g unsalted butter, cold
1tsp salt
180 ml cold water

PIE FILLING

200g pancetta, diced
800g chicken thigh fillets (approx 6-8) skinless, cut into 2cm cubes
 q.s. salt
 q.s. white pepper
40g unsalted butter
1 brown onion, finely diced
1 large celery stick finely diced
2 leeks, white part, finely sliced
2 garlic cloves
5 sprigs of thyme chopped
200 ml white wine
60g plain flour
500 ml chicken stock
150 ml thickened cream
4tbsp parsley, chopped
100g baby peas, frozen
2tsp white wine vinegar

EGG WASH

60g egg yolks, (approx. 3 large egg yolks)
2tbsp thickened cream
 pinch salt
1

For the pastry… place the flour into a large mixing bowl. Cut the cold butter into even sized cubes and place into the bowl. Use your fingertips to rub the butter into the flour, keep rubbing the butter in until you have an even, fine sandy texture with no large lumps of butter present. Add the water and use your hands to bring the dough together. Only mix until the dough just comes together, don’t overwork the pastry. Bring the pastry together into a ball. 

 

2

To rest the pastry… flatten the pastry with your hand, cover with baking paper and place it in the fridge for up to 1 hour to rest and chill. 

 

3

Roll the pastry… remove from the fridge and roll the pastry on a lightly floured work bench. Cut the dough in half and roll both pieces to ½ cm thick and put onto two pieces of baking paper. Chill again in the fridge until needed.

 

4

For the pie filling start to cook the pancetta… in a large cast iron pot or similar gently cook the pancetta over a medium heat until it is golden brown. Remove the pancetta from the pan using a slotted spoon leaving the rendered fat behind.

 

5

Cook the chicken… lightly season the chicken pieces with the salt and white pepper and add the butter to the pan. Heat the pan over a medium heat and sauté the chicken in two batches until lightly golden. Set the chicken aside with the pancetta and place the pan back onto the heat. 

 

6

Cook the vegetables… add the onion, celery and leeks to the pan and season with a little salt. Cook the vegetables for a couple of minutes to soften and then add the chopped thyme and grate in the garlic cloves using a micro plane. Turn the heat to low and cook the vegetables, while stirring, to soften and cook down completely.

 

7

Deglaze the pan… turn the heat to medium high and deglaze the pan with the white wine, leave to simmer until the liquid has almost reduced completely.

 

8

Add the flour… sprinkle in the flour, stirring well to combine and then add the chicken stock.

 

9

Add the pancetta… and chicken plus any juices, back into the pan. Simmer and stir for 3 minutes.

 

10

Add the cream… followed by the chopped parsley and frozen peas and heat again to a simmer. 

 

11

To finish… add the vinegar and adjust the seasoning and stir well, spoon or ladle the mix into a large tray or bowl and place in the fridge to cool. 

 

12

For the egg wash… combine the egg yolks, cream and a pinch of salt in a small bowl and whisk with a fork until combined. Brush the egg was around the edges of the pastry.

 

13

Top the pie… add the second sheet of pastry to the top and press and crimp with your thumb. Ensure the lid is firmly stuck to the base, trim excess with a knife. Egg wash each pie and sprinkle with some salt flakes. 

 

14

To bake… bake in an oven preheated to 180C for 30 minutes or until the pastry is crispy and golden brown. Remove from the oven and leave to cool for 5 - 10 minutes before remoulding small pies. Leave to cool for 10 - 15 minutes before attempting to de-mould large pies. 

 

1
0 hours 0 minutes

For the pastry… place the flour into a large mixing bowl. Cut the cold butter into even sized cubes and place into the bowl. Use your fingertips to rub the butter into the flour, keep rubbing the butter in until you have an even, fine sandy texture with no large lumps of butter present. Add the water and use your hands to bring the dough together. Only mix until the dough just comes together, don’t overwork the pastry. Bring the pastry together into a ball. 

2
0 hours 0 minutes

To rest the pastry… flatten the pastry with your hand, cover with baking paper and place it in the fridge for up to 1 hour to rest and chill. 

3
0 hours 0 minutes

Roll the pastry… remove from the fridge and roll the pastry on a lightly floured work bench. Cut the dough in half and roll both pieces to ½ cm thick and put onto two pieces of baking paper. Chill again in the fridge until needed.

4
0 hours 0 minutes

For the pie filling start to cook the pancetta… in a large cast iron pot or similar gently cook the pancetta over a medium heat until it is golden brown. Remove the pancetta from the pan using a slotted spoon leaving the rendered fat behind.

5
0 hours 0 minutes

Cook the chicken… lightly season the chicken pieces with the salt and white pepper and add the butter to the pan. Heat the pan over a medium heat and sauté the chicken in two batches until lightly golden. Set the chicken aside with the pancetta and place the pan back onto the heat. 

6
0 hours 0 minutes

Cook the vegetables… add the onion, celery and leeks to the pan and season with a little salt. Cook the vegetables for a couple of minutes to soften and then add the chopped thyme and grate in the garlic cloves using a micro plane. Turn the heat to low and cook the vegetables, while stirring, to soften and cook down completely.

7
0 hours 0 minutes

Deglaze the pan… turn the heat to medium high and deglaze the pan with the white wine, leave to simmer until the liquid has almost reduced completely.

8
0 hours 0 minutes

Add the flour… sprinkle in the flour, stirring well to combine and then add the chicken stock.

9
0 hours 0 minutes

Add the pancetta… and chicken plus any juices, back into the pan. Simmer and stir for 3 minutes.

10
0 hours 0 minutes

Add the cream… followed by the chopped parsley and frozen peas and heat again to a simmer. 

11
0 hours 0 minutes

To finish… add the vinegar and adjust the seasoning and stir well, spoon or ladle the mix into a large tray or bowl and place in the fridge to cool. 

12
0 hours 0 minutes

For the egg wash… combine the egg yolks, cream and a pinch of salt in a small bowl and whisk with a fork until combined. Brush the egg was around the edges of the pastry.

13
0 hours 0 minutes

Top the pie… add the second sheet of pastry to the top and press and crimp with your thumb. Ensure the lid is firmly stuck to the base, trim excess with a knife. Egg wash each pie and sprinkle with some salt flakes. 

14
0 hours 0 minutes

To bake… bake in an oven preheated to 180C for 30 minutes or until the pastry is crispy and golden brown. Remove from the oven and leave to cool for 5 - 10 minutes before remoulding small pies. Leave to cool for 10 - 15 minutes before attempting to de-mould large pies. 

Recipe Tags basics, chicken, leek, pancetta, pie