Chicken, Leek and Bacon Pie @Chicken Recipes @Pie Recipes

This Chicken, Leek and Bacon pie recipe is absolutely delicious. It's a real pie with pastry top and bottom. It is warming, comforting and completely delicious.
The written version of this chicken, leek and bacon pie is here: keefcooks.com/chicken-leek-an...
You can replace the bacon with ham if you want. I use a very simple but robust hot water pastry to encase it. Hot water pastry is the easiest of them all to make, and is robust, sturdy, and very tasty - great texture! So, give it a go - it's well worth spending a little time on.
Recipe for hot water pastry is here: keefcooks.com/hot-water-pastr...
#ChickenRecipes
#PieRecipes
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[@maggieandbart1]

I made this yesterday, followed recipe to the letter, absolutely delicious. Will definitely make again, but will tweak it so the sauce is a little thicker. Thanks Keef, I think you do some great recipes...also think the photos of your endeavours are really good.

[@treefella5673]

I'm making this pie right now, the filling is done and it tastes fantastic. I don't know if I can wait for it to cool down, I'm seriously thinking about making a dollop of mash and artistically slinging it on a plate and diving in. Nice one Keef cheers

[@PVflying]

Nice one Keef, another on my list. I often end up with leftover gammon after making gammon, mashed potato, fried egg and cheese sauce, so this looks like a good "next day" recipe to use it up.

[@jerkym2521]

I'm going to make this next week mmmm looking forward to doing it.

[@ResonantSun17]

Looks amazing!! xxx

[@MOOSEDOWNUNDER]

Fantastic vid keef. This was one of my favs i have to say. I love leeks and chicken/corn combo so i might ditch the pork (kosher) but it is really a perfect family meal this one. ATB Moose.

[@lancpudn]

Will be making this pie tomorrow, I've got all the ingredients at hand but I'm going to soak the cooking bacon overnight in water as the last lot was rather salty. Thanks for the video.🙂

[@jerkym2521]

mmmmm yummy looks nice

[@malaika9432]

Cool food

[@kaydec19]

I love your videos! I'm going to try to make this!

[@Keefcooks]

+kaydec19 Thank you! And good luck with the pie.

[@itsmeintorrespain2714]

Just made this in my brand new 8", 18cm enamel pie dish (eBay) using homemade bacon from Cheesemonkey, having followed the video where you showcased their Bacon kits. Got lots of stuff left over though...24cms into 18cms wont go!

[@greenriverhouse4702]

Do you have a cool book? I’d buy it if you do. I’m from Burnley but live in Seattle USA and want to start making some good old home made pies and British food over here. If you don’t have a cook book, you should consider writing one it would be great! I love how you cook and the recipes you’ve done look amazing!

[@Keefcooks]

Hi, I am working on a book, but it's slow going!

[@coolvideotubes]

I'm getting into making my own pies, definitely making this one.... already made the pork pies!

[@Keefcooks]

Good stuff.

[@faze_buendia9514]

I know what we're having for dinner tonight! This looks so yummy!

[@jenniferhorton6965]

Made this today. Used a 9" springform pan. It was DELICIOUS! We may have to stop watching you because we'll get fat. LOL Love your videos.

[@Keefcooks]

Well done Jennifer!

[@tylorwendt5623]

almost a recipe we make for pot pie. will be adding leeks soon.

[@elaine58100]

Hi Keef could I just ask. When glazing the pies sometimes you use egg or egg combined with milk. What is the difference between the two glazes? You are an amazing cook. Simple, tasty traditional food you can't beat it :)

[@Keefcooks]

The milk makes the egg flow more easily/evenly. But it takes a bit of effort to mix it properly with the egg and sometimes I either forget or just can't be bothered! End result, without milk you can sometimes get streaks or pools of egg, with the milk it's evenly spread.

[@elaine58100]

Many thanks Keef :)

[@Improveng1]

Nice one Keef, looks delicious. It's a thumbs-up and a sub from me.

[@Keefcooks]

Thanks and welcome

[@stuartgriffen7819]

Hi Keith I just came across your recipe I know it is a long time ago since you made this video and you may not look at the comments but could I please ask a piece of advice, I make a lot of quiche in the same size baking tin you are using and I find myself having to blind bake my pastry for about 25 minutes and then put the filling in and then bake it for another 25 minutes with the filling in, would I need to do this with this pie recipe because I always get a Soggy Bottom on my pies if I don't blind bake them for quite a while before it never seems to work out right if I just bake the pastry in the same time as what the filling cooking times suggest if you know what I mean

[@Keefcooks]

Here's the thing - I don't find a soggy bottom to be an unpleasant thing with a savoury pie. Quite the reverse as long as the pastry is cooked. It's meant to absorb gravy/sauce/flavour. I think the idea of 'soggy bottoms' originated in the Mary Berry version of GBBO. Blind baking a savoury pie? I wouldn't, because it's then virtually impossible to make the lid stick on.

[@stuartgriffen7819]

@@Keefcooks thank you I never thought about the top 🤣🤣

[@yuoranasswipe]

Was the onion really needed?

[@Keefcooks]

I always use onion in savoury pie fillings.

[@yuoranasswipe]

Fair enough,i hate onions.Made it without ,very nice :)