Easy chicken, leek + bacon pie recipe

Instructions

1. Melt the butter in a large saucepan / casserole dish.
2. Tip in the leeks and once starting to soften, add the thyme. Continue to cook then add the chicken thighs and bacon, seasoning with Cornish Sea Salt Really Garlicky.
3. After about 10 minutes of cooking, stir in the flour, then mix through the chicken stock. Bring to a simmer, and continue until the meat is cooked through. Leave to chill completely - the mix will keep in the fridge for 2 days.
4. Save time with ready-to-roll puff pastry (or make your own!). Grease a pie tin and line with pastry for the base. Spoon in the chilled filling,drape over the pastry lid. Trim the edge, then press with a fork to seal. Brush with egg wash and lightly score a pattern if you wish, then finish with some Cornish Sea Salt Super Seed Topper.
5. Add to a 220C/200 fan preheated oven. Bake for 35-40 mins until golden in colour. Leave to rest for a few minutes until serving.

Watch the full video here

Our Really Garlicky Sea Salt seasoning is available in Sainsbury's and Waitrose.