How to cook Chicken, pancetta and leek pie

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We hope you got insight from reading it, now let's go back to chicken, pancetta and leek pie recipe. You can have chicken, pancetta and leek pie using 10 ingredients and 6 steps. Here is how you do that.

The ingredients needed to cook Chicken, pancetta and leek pie:

1. You need 650 g of Chicken breast.
2. Get 2 of Leeks.
3. Provide 25 g of Butter.
4. Provide 100 g of Pancetta.
5. Take 350 g of chicken stock.
6. You need 3 Tablespoons of plain flour.
7. Use 0.5 teaspoon of Black pepper.
8. Take 2 Tablespoons of Creme Fraiche.
9. Use 320 g of readymade puff pastry.
10. Use 1 of beaten egg.

Steps to make Chicken, pancetta and leek pie:

1. Preheat oven to 180°C. Melt the butter in a frying pan and then add the diced chicken in. Fry until the meat coloured. Pour out and set aside..
2. Add pancetta and chopped leek in the frying pan and cook for 5 minutes until the leek soften..
3. Put the diced chicken in..
4. Add plain flour in..
5. Add in chicken stock and creme fraiche and then add a little bit black pepper..
6. Put the leek mixture into a pie dish. Place the puff pastry on the top. Crimp the edges and cut a small hole on the top. Brush some egg on the pastry. Bake the pie for roughly 20-25 minutes until pastry has turned to golden brown. Enjoy..

I love leeks cooked in any conceivable way and the pistachios add texture and work really well with the chicken. The other nice thing about ballotines is that they often come wrapped in smoky, salty pancetta or bacon, which not only add those wonderful flavours but help keep the moisture both by. This pie is all about wholesome goodness. Very good chicken pot pie as written. I had to had a touch of olive oil to the potoatoes and carrots as they were beginning to stick to the pot.

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