Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:1hr › Ready in:1hr10min
Preheat the oven to 200C / Gas 6.
Fry the chicken in some butter. Do not cook for too long as it will get cooked again in the oven. Butterfly the chicken and once no longer pink in the centre remove from the pan and set aside.
In the same pan, fry the bacon and remove and set aside once cooked. Fry the leeks in the same pan again and once soft, remove and set aside. Keep any juices left in pan.
To make the white sauce, combine the OXO®, water and milk together. In a saucepan melt the 50g butter then add the flour, cook for about a minute or so. Gradually add the milk to flour mixture and cook and whisk until it thickens. Remove from the heat and add the leeks and bacon. Chop the chicken into bite size pieces and add to sauce along with any pan juices and mix well.
Taste at this point and season, sometimes no salt is needed as the bacon is salty, but adjust to taste. Leave to cool.
Roll out pastry and if using single pie dishes use one to cut around to make the lids.
Fill dishes or dish with filling. Add the pastry lid and brush with egg. Use any left over pastry by cutting into strips and placing on top. Crimp the edges and make 2 holes in the pastry for steam.
Bake for about 30 to 40 minutes in the preheated oven until golden brown.
Instead of using 600ml milk, you can use 300ml single cream.
When I make the white sauce I don't measure it but it needs to be quite thick as when it cooks in the oven it seems to thin out. So you might need to adjust the flour to butter and milk to get correct thickness.