Easy Chicken, Bacon & Mushroom Pies

These delicious individual pies are brimming with umami, the filling is packed with chicken and earthy chestnut mushrooms wrapped in a creamy white wine sauce. Bacon lardons add a smoky note without overpowering the sweetness of the leeks. I love to use up leftover roast chicken in these, making them super simple and speedy, you can also make them with chicken thighs.

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Ingredients

leek 1 (sliced)
chestnut mushrooms 200 g (sliced)
chicken thighs 400 g
olive oil 1 tbsp
smoked bacon lardons 200 g
dried thyme 1 tsp
Dijon mustard 2 tsp
white wine 100 ml
double cream 200 ml
chicken stock cube 1
ready rolled puff pastry 320 g
egg 1 (beaten)

Method

Preheat the oven to 200°C/180°C fan/gas mark 6.
Thinly slice the leek and cut the mushrooms into quarters. If you are using leftover roast chicken, you will need 400g of it. Tear the leftover roast chicken into strips. Alternatively you can use chicken thighs instead and cook them as outlined in step 3.
If using chicken thighs - Heat a dash of oil in a frying pan on a medium high heat, cook the chicken thighs on each side until golden brown, around 12 - 14 minutes. Once cooled, shred using 2 forks.
Heat the olive oil in a large saucepan and add the bacon lardons. Cook for about 5 minutes, until the fat has melted and the bacon is becoming golden.
Increase the heat to high and add the leeks, mushrooms and thyme. Cook until the vegetables have softened, around 8 minutes. Increase the heat, pour in the wine and double cream. Bubble for a couple of minutes to thicken.
Make up the **chicken stock** cube with 200ml boiling water.
Add the cooked chicken to the pan with the mustard and stock, and season. Simmer for a few minutes until the sauce has thickened slightly. Season with salt and pepper. Spoon the filling into 4 individual pie dishes. Set aside and leave to cool.
Unroll the pastry from the packaging and cut into 4 pieces a little bigger than the pie dishes. Brush the rim of each dish with the beaten egg and sit the pastry on top. Press the edges down well to seal. Cut a small slit in the top and brush with the egg. Any pastry trimmings can be used to decorate the top of the pies. If you have time you can chill the pies in the fridge before baking.
Put the pies on a baking sheet and bake for 15-20 minutes, or until the pastry is golden and the sauce begins to ooze out of the dishes. Plate up and enjoy!

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Easy Chicken, Bacon & Mushroom Pies

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