Chicken pie with bacon and leek
A crisp pastry case filled with fried chicken, bacon and leek in a creamy egg custard with mature cheese. A hearty pie for dinner or packed lunches, good with a green salad. Swap the bacon for red pepper or sun-dried tomatoes if you like.
- 1 h 30Time
- 35 minHands-on
- 4Portions
- ≈ 35 krper portion
- 980kcal per portion
Ingredients for 4 portions
- 3 dlPlain flour
- 130 gButter, cold, diced
- ≈ 2 tbspWater, cold
- 140 gBacon
- 1Leek
- 300 gChicken breast
- to tasteSalt
- to tasteBlack pepper
- 3Eggs
- 2 dlDouble cream
- 1 dlMilk
- 150 gHard cheese, mature, grated
On the side
- ½Lettuce
Method
- Rub the flour and butter together by hand or in a food processor until crumbly. Add the cold water and quickly bring it together into a dough. Press it into a tart tin, about 25 cm across, and prick the base with a fork.
- Chill the pastry case in the fridge for 30 minutes.
- Heat the oven to 225 °C. Cut the bacon into strips, rinse and shred the leek and cut the chicken into 1 cm pieces.
- Fry the bacon until it starts to crisp. Add the leek and chicken and fry for about 5 minutes, until the chicken is cooked through. Season with salt and pepper.
- Blind-bake the pastry case in the middle of the oven for 10 minutes, then lower the oven to 175 °C.
- Whisk the eggs, cream and milk with a pinch of salt and pepper.
- Spread the chicken mixture over the pastry case, scatter over the cheese and pour in the egg custard.
- Bake the pie in the middle of the oven for 30–35 minutes, until the custard has set and is golden.
- Rinse and cut the lettuce while the pie bakes.
- Let the pie stand for 5 minutes before cutting, and serve with the salad.
The cost is estimated from Swedish grocery prices.
