So how’s your national pie week going? Bloggers across the land are posting a million pie recipes and my instagram feed is littered with pie pics – and I ain’t mad at it! TBH it’s making my mouth water!
But let’s get real, not everyone has the time, inclination or maybe the confidence to make a pie and pastry from scratch – like the shin beef bouruignon pie I posted a few days ago. And I include myself in this too. Yeah it’s satisfying to make everything from scratch, but life isn’t always so accommodating and time isn’t always so available. That’s where this chicken, leek and bacon pie comes in! It is full of little cheats and tricks that allow you to get this pie from your imagination to your plate in 40 mins or less.
Top cheat in this recipe is the use of tinned soup to make the sauce! This leek and potato soup is perfection in this pie, but you can also switch up the flavours by using chicken soup or mushroom. Do what you like…..be happy!The pie is also made foolproof with the use of rotisserie chicken and shop bought short crust pastry. There ain’t no shame in taking short cuts while you sort the rest of your life out. So don’t stress, take it easy, use some simple tricks and get dinner out.
This pie only needs a few ingredients and if you focus, you can have this made in 10-15 mins and in the oven while you pour yourself a drink.
PS – can we talk about this pie funnel or as I call him, pie puppy? Courtesy of Cath Kidston, I actually felt bad baking him, but he’s not real, ok, HE’S NOT REAL JOEY…………… A pie puppy is not essential, but it does help some of the steam escape from underneath the pastry, keeping it nice and crisp.Look at him all tucked into his pastry duvetCat’s still not convinced tho………………..Let’s go
Cheat’s chicken, leek and bacon pie
- 200g smoked bacon, chopped
- 2 medium leeks, washed and chopped
- 400g cooked rotisserie chicken (home cooked or shop bought)
- 2 tins potato and leek soup
- 1 packet short crust pastry
- 1 beaten egg
- Pre heat your oven to 180c
- Fry off the bacon for a few minutes in a little oil until it’s coloured in a large pot and add in the chopped leeks.
- Let it sweat down for 5-10 minutes until the leeks are softened, stirring frequently so it doesn’t catch on the bottom.
- Add in the cooked chicken and mix together.
- Pour in the two tins of soup, salt and pepper well, and then pour into your chosen pie dish, with or without pie puppy.
- Roll out the pastry to fit your pie dish, making room for the pie funnel if you’re using one and press down the edges with a fork. Brush the pastry with the beaten egg, loosened with a little milk.
- Bake in the oven for 20-25mins until golden and bubbling.