Chicken, pancetta and leek pie. This easy chicken pie is stuffed with chicken and a creamy sauce flavoured with leeks and pancetta. A comfort food classic that's surprisingly easy to make - especially when using ready-made pastry as this one does. Working with Coles on some awesome dinners using pantry staples, that are easy to make and delicious.

Chicken, pancetta and leek pie Add these to the bowl with the leaves of a few sprigs of fresh. I love leeks cooked in any conceivable way and the pistachios add texture and work really well with the chicken. The other nice thing about ballotines is that they often come wrapped in smoky, salty pancetta or bacon, which not only add those wonderful flavours but help keep the moisture both by.

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This easy chicken pie is stuffed with chicken and a creamy sauce flavoured with leeks and pancetta. A comfort food classic that's surprisingly easy to make - especially when using ready-made pastry as this one does. Working with Coles on some awesome dinners using pantry staples, that are easy to make and delicious.

Alright, don't linger, let's practice this chicken, pancetta and leek pie formula with 10 components which are absolutely easy to acquire, and we have to process them at the very least through 6 actions. You should invest a while on this, so the resulting food could be perfect.

Composition Chicken, pancetta and leek pie:

Provide 650 g Chicken breast.
Prepare 2 of Leeks.
Give 25 g Butter.
Need 100 g for Pancetta.
Provide 350 g - chicken stock.
Prepare 3 Tablespoons for plain flour.
Require 0.5 teaspoon - Black pepper.
Prepare 2 Tablespoons of Creme Fraiche.
You need 320 g for readymade puff pastry.
You need 1 for beaten egg.

Make our comforting chicken and leek pie with a flaky puff pastry crust. Bursting with seasonal flavours, this easy pie recipe is perfect for entertaining. Heat the butter and oil in a large frying pan and fry the bacon until crisp. Next, drain the chicken and vegetables, reserving the liquid, but not the bay leaf and thyme.

Chicken, pancetta and leek pie how to cook:

Preheat oven to 180°C. Melt the butter in a frying pan and then add the diced chicken in. Fry until the meat coloured. Pour out and set aside..
Add pancetta and chopped leek in the frying pan and cook for 5 minutes until the leek soften..
Put the diced chicken in..
Add plain flour in..
Add in chicken stock and creme fraiche and then add a little bit black pepper..
Put the leek mixture into a pie dish. Place the puff pastry on the top. Crimp the edges and cut a small hole on the top. Brush some egg on the pastry. Bake the pie for roughly 20-25 minutes until pastry has turned to golden brown. Enjoy..

The leeks add a unique & yummy flavor. I agree that many different veggies can be added/substituted. This chicken pie is a family favourite. I have not always had the best outcomes with pastry but this was a winner. Place on top of the pie and trim the excess pastry.

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