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60min
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British

Creamy Chicken, Leek & Bacon Pie With Dill Pastry

A practical, supermarket-friendly take on Creamy Chicken, Leek & Bacon Pie With Dill Pastry.

◷ 60 minutes ⚡ 802 kcal
DinnerContains Meat Or Fish
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Creamy Chicken, Leek & Bacon Pie With Dill Pastry cooking guide
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Ingredients

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  • 500 g chicken breast cut into bite-size pieces
    Chicken Breast 240 g Chicken Breast 240 g240 g · ฿34.00
  • 150 g bacon chopped
    Back Bacon 200 g Back Bacon 200 g200 g · ฿160.00
  • 2 leeks washed and sliced
    Japanese Leek 250 g Japanese Leek 250 g250 g · ฿47.00
  • 3 cloves garlic finely chopped
    Peeled Garlic 80 g Peeled Garlic 80 g80 g · ฿20.00
  • 30 g butter
    Salted Butter 90 G Salted Butter 90 G90 g · ฿70.00
  • 30 g plain flour
  • 300 ml chicken stock
    Chicken Bouillon Cube 80 g Chicken Bouillon Cube 80 g80 g · ฿20.00
  • 150 ml cooking cream
  • 2 tbsp fresh dill finely chopped, divided
  • 1 tsp Dijon mustard
    Yellow Mustard 255 g Yellow Mustard 255 g255 g · ฿109.00
  • 1 sheet shortcrust pastry or puff pastry
  • 1 egg beaten, for glazing
    Chicken Eggs No.1 Pack 4 Chicken Eggs No.1 Pack 44 pack · ฿26.00
  • 1 tbsp olive oil
    100% Pure Olive Oil 500 ML 100% Pure Olive Oil 500 ML500 ml · ฿289.00
  • to taste salt
    Prung Thip Salt (330g) Prung Thip Salt (330g)330 g · ฿0.30
  • to taste black pepper
    Raitip Black Pepper 100 g. Raitip Black Pepper 100 g.100 g · ฿62.00
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What your Big C basket really costsPack sizes can leave useful food for another meal — it is not all consumed by this recipe.
Basket checkout estimate฿905.30
Estimated value used฿787.47
Estimated pantry value left฿117.83

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Cooking instructions

Cooking Mode turns the method into large, slide-by-slide instructions with timers, read-aloud, screen-awake and optional voice controls.

  1. 1

    Prepare the ingredients

    Heat the oven to 200°C/180°C fan. Cut the chicken into bite-size pieces, chop the bacon, wash and slice the leeks, finely chop the garlic and dill, and prepare the remaining ingredients.

  2. 2

    Cook the bacon & leeks

    Heat the olive oil in a large frying pan over medium heat. Cook the bacon for 3–4 minutes until beginning to crisp. Add the leeks and garlic and cook for another 3–4 minutes until softened.

  3. 3

    Make the creamy filling

    Add the chicken and cook for 4–5 minutes until lightly browned. Stir in the butter and flour, then gradually add the chicken stock and cooking cream. Add the mustard and half the dill, season, and simmer until thick and creamy.

  4. 4

    Assemble the pie

    Spoon the chicken, leek and bacon filling into a pie dish. Allow it to cool slightly, then lay the pastry over the top. Trim and crimp the edges and cut a few small steam vents in the pastry.

  5. 5

    Glaze the dill pastry

    Brush the pastry with beaten egg and scatter over the remaining chopped dill. Make sure the pastry edge is sealed around the dish.

  6. 6

    Bake & serve

    Bake for 25–30 minutes until the pastry is puffed, crisp and deep golden and the filling is piping hot. Rest for 5 minutes before serving.

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Thailand tip

Leek

If leeks are unavailable, use spring onion plus a little regular onion for a similar mild allium flavour.

Automatically selected from this recipe’s ingredient list.
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Per serving

Nutritional information

Calories802 kcal
Protein52.1 g
Carbohydrates52.4 g
Fat43 g
Saturated fat17.8 g
Fibre3.7 g
Sugar4.7 g
Sodium1467 mg
Jaylit's Nutrition Tip

Nutrition values are calculated automatically from the ingredients used in this recipe. Values update for every JLIT recipe and may vary slightly depending on the brands and substitutions you choose.

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Allergens and dietary notes

GlutenMilk / dairyEggs

For this recipe: Contains gluten from the pastry and flour, milk from the butter and cream, and egg if used to glaze the pastry. Check bacon, stock and ready-made pastry labels for additional allergens.

Useful substitutions

Use good-quality bacon and chicken breast or thigh available from Big C, Lotus’s or Makro. Cooking cream can replace double cream. Ready-made shortcrust or puff pastry is suitable if dill pastry is inconvenient to make. Fresh dill is preferred, but a smaller amount of dried dill can be used.

Storage and reheating⌄

Storage

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days.

Reheating

Reheat in a moderate oven until the filling is piping hot and the pastry has crisped again. Reheat only once.

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Cooking and allergy notice

Cooking times and quantities are approximate. Check product labels, handle raw ingredients safely and ensure meat, seafood and eggs are cooked thoroughly.

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