Chicken, Smoked Bacon, Mushroom, Leek, Cream and White Wine Pie

Ingredients

• 2 Chicken breasts (Diced)
• Smoked bacon (Bacon lardons or one pack of smoked bacon strips; quantity not specified)
• 1 Onion (Finely chopped)
• 1 Leek (Finely chopped)
• 3 Portobello mushrooms (Large mushrooms, cut into large chunks; other mushrooms may be used)
• 2 gousses Garlic
• 50 g Butter (For sautéing the vegetables)
• 50 g Flour (For the roux)
• 500 ml Chicken stock
• 10 cl Dry white wine (The source indicates an amount between 10 and 15 cl)
• 20 ml Heavy cream
• Hot mustard (A generous spoonful; exact quantity not specified)
• 1 Puff pastry (For covering the dish only)
• 1 Egg (For brushing the pastry)
• Salt (Use to taste; the source calls for it for the chicken and vegetables)
• Pepper (To taste; the source indicates adding plenty to the sauce)
• Espelette pepper (Optional; used to season the chicken)
• Thyme (Quantity not specified)
• Fresh parsley (A generous amount, added at the end; quantity not specified)

Steps

1. 1

   Fry the bacon lardons in a large skillet or Dutch oven until well browned. Avoid burning them.

2. 2

   Remove the bacon and, in the same skillet or Dutch oven, cook the diced chicken until just golden. Season with salt and add Espelette pepper if using.

3. 3

   Set the chicken aside with the bacon.

4. 4

   In the same Dutch oven, sauté the chopped onion, chopped leek and garlic in the 50 g of butter.

5. 5

   Add the mushrooms in large chunks. Brown them, then season with salt and add the thyme.

6. 6

   Deglaze with the dry white wine, scraping up the browned bits from the bottom of the Dutch oven.

7. 7

   Add the flour and stir to form a roux with the vegetables and butter.

8. 8

   Pour in the chicken stock and mix thoroughly. The mixture should thicken.

9. 9

   Add the cream, then season with the hot mustard and pepper.

10. 10

    Return the chicken and bacon to the sauce. Let the meat finish cooking gently in the sauce.

11. 11

    Add a generous amount of fresh parsley to the mixture.

12. 12

    Transfer the filling to a baking dish.

13. 13

    Cover the dish with the puff pastry. Make a few small holes in the pastry, then brush it with the beaten egg to glaze it.

14. 14

    Bake the pie for 20 minutes at 190 °C, until the pastry is golden.

15. 15

    Let the pie rest briefly before serving, as it will be very hot. The creator recommends serving it with a small salad.

Notes

The quantities of smoked bacon, mustard, parsley, salt, pepper and thyme are not specified in the source. The source also mentions serving a salad alongside the pie. The resting time after baking is not specified precisely; simply let the pie cool enough to avoid burning yourself.

Nutrition per serving

• main course
• pie
• comfort food
• British-inspired
• chicken
• oven-baked
• winter
• with dairy products