Creamy Chicken, Leek & Pancetta Pie by @lecreusetuk

50 min

4 servings

🍗

300 g

Cooked shredded chicken

🥛

500 ml

Semi-skimmed milk

🥬

2 stalks

Celery

🫛

120 g

Frozen peas

🥬

2

Leeks

🧄

2 cloves

Garlic

🌼

1 tsp

Dijon mustard

🥓

6 slices

Smoked pancetta

🍲

1

Chicken stock cube

🌿

1 tbsp

Fresh tarragon

🌾

1 tbsp

Plain flour

🥐

250 g

Puff pastry

🥚

1

Egg

🧂

Salt

⚫

Black pepper

  1. Preheat

    Preheat the oven to 190°C fan.

  2. Pan-fry
    • Smoked pancetta

    In a deep pan, fry the diced pancetta for 3-4 minutes until starting to turn golden and release its fat.

  3. Add
    • Leeks
    • Celery
    • Salt

    Add the sliced leeks and celery, season with salt and plenty of black pepper, then pop a lid on and gently cook for 8-10 minutes until lovely and soft.

  4. Stir
    • Garlic

    Stir in the garlic for the final minute.

  5. Sprinkle
    • Plain flour

    Sprinkle over the heaped tbsp of flour and mix well.

  6. Pour
    • Semi-skimmed milk

    Slowly pour in the milk, stirring as you go.

  7. Crumble
    • Chicken stock cube
    • Dijon mustard

    Crumble in the chicken stock cube, add the Dijon mustard and bring to a gentle simmer until thickened and creamy.

  8. Fold
    • Frozen peas
    • Cooked shredded chicken
    • Fresh tarragon

    Fold through the peas, shredded chicken and tarragon, allowing everything to bubble together for a few minutes.

  9. Cool
    • Salt

    Taste for seasoning, then leave to cool slightly.

  10. Tip

    Tip the filling into your pie dish.

  11. Cut
    • Puff pastry

    Unroll the pastry and cut to fit your dish, pressing the dish or lid of the dish onto the pastry first to get the perfect shape.

  12. Lay
    • Puff pastry

    Lay the pastry over the filling, crimp the edges and cut a small air vent in the middle.

  13. Brush
    • Egg

    Brush generously with beaten egg.

  14. Bake

    Bake for 25-30 minutes until beautifully puffed and golden, with the filling piping hot.

Creamy Chicken, Leek & Pancetta Pie by @lecreusetuk

50 min

4 servings

🍗

300 g

Cooked shredded chicken

🥛

500 ml

Semi-skimmed milk

🥬

2 stalks

Celery

🫛

120 g

Frozen peas

🥬

2

Leeks

🧄

2 cloves

Garlic

🌼

1 tsp

Dijon mustard

🥓

6 slices

Smoked pancetta

🍲

1

Chicken stock cube

🌿

1 tbsp

Fresh tarragon

🌾

1 tbsp

Plain flour

🥐

250 g

Puff pastry

🥚

1

Egg

🧂

Salt

⚫

Black pepper

Preparation Steps

  1. Step 1/14

    Preheat the oven to 190°C fan.

  2. Step 2/14

    In a deep pan, fry the diced pancetta for 3-4 minutes until starting to turn golden and release its fat.

    🥓Smoked pancetta

  3. Step 3/14

    Add the sliced leeks and celery, season with salt and plenty of black pepper, then pop a lid on and gently cook for 8-10 minutes until lovely and soft.

    🥬Leeks
    🥬Celery
    🧂Salt
    ⚫Black pepper
    ✨Lid

  4. Step 4/14

    Stir in the garlic for the final minute.

    🧄Garlic

  5. Step 5/14

    Sprinkle over the heaped tbsp of flour and mix well.

    🌾Plain flour

  6. Step 6/14

    Slowly pour in the milk, stirring as you go.

    🥛Semi-skimmed milk

  7. Step 7/14

    Crumble in the chicken stock cube, add the Dijon mustard and bring to a gentle simmer until thickened and creamy.

    🍲Chicken stock cube
    🌼Dijon mustard

  8. Step 8/14

    Fold through the peas, shredded chicken and tarragon, allowing everything to bubble together for a few minutes.

    🫛Frozen peas
    🍗Cooked shredded chicken
    🌿Fresh tarragon

  9. Step 9/14

    Taste for seasoning, then leave to cool slightly.

    🧂Salt
    ⚫Black pepper

  10. Step 10/14

    Tip the filling into your pie dish.

    🍰Pie dish

  11. Step 11/14

    Unroll the pastry and cut to fit your dish, pressing the dish or lid of the dish onto the pastry first to get the perfect shape.

    🥐Puff pastry
    🔪Knife
    🍰Pie dish

  12. Step 12/14

    Lay the pastry over the filling, crimp the edges and cut a small air vent in the middle.

    🥐Puff pastry
    🔪Knife
    🍰Pie dish

  13. Step 13/14

    Brush generously with beaten egg.

    🥚Egg
    🖌️Brush

  14. Step 14/14

    Bake for 25-30 minutes until beautifully puffed and golden, with the filling piping hot.

Composition

Ingredients

Types

Meat, Dairy, Vegetables, Condiments, Herbs, Grains, Eggs, Spices

Ingredients

Cooked shredded chicken, Semi-skimmed milk, Celery, Frozen peas, Leeks, Garlic, Dijon mustard, Smoked pancetta, Chicken stock cube, Fresh tarragon, Plain flour, Puff pastry, Egg, Salt, Black pepper

Notes

Celery (finely diced), Leeks (finely sliced), Garlic (minced), Smoked pancetta (rashers, diced), Fresh tarragon (chopped), Plain flour (one big heaped tablespoon), Puff pastry (ready-rolled, or enough to cover your dish), Egg (beaten, for brushing), Salt (to taste), Black pepper (plenty, to taste)

Allergens

Milk, Celery, Mustard, Gluten, Eggs

Dietetics

Dietary regimen

Nut-Free, High-Protein, Sugar-Free

Calories

560 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 38g, Fat: 30g, Fiber: 3g, Sugars: 6g

Nutritional Information

Minerals

Sodium: 950mg, Calcium: 160mg, Potassium: 520mg, Iron: 2.2mg

Vitamins

Vitamin A: 300mcg, Vitamin K: 25mcg, Vitamin B12: 0.9mcg, Vitamin C: 8mg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

Lid, Brush, Pie dish, Knife

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Family Gathering, Comfort Food Season, Autumn, Winter

Origin

Source

Platform

instagram

Original Creator

@lecreusetuk

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Flaky, Creamy, Tender, Crispy

Flavors

Savory, Creamy, Smoky, Herby, Garlicky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 3 days (store in an airtight container,reheat thoroughly until piping hot before serving), freezer : 2 months (freeze before baking or after baking once fully cooled,wrap well or use a freezer-safe container,thaw in the fridge overnight before reheating or baking)