Chicken and Bacon Pie Pressure Cooker Recipe
A comforting and hearty pie filled with smoky bacon, tender chicken thighs, and a rich, creamy leek-infused sauce, all sealed under golden puff pastry.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 tablespoon olive oil Your cooking base for that rich start
- 6 rashers smoked bacon chopped
- 500 grams skinless chicken thighs cut into chunks
- 1 leek sliced
- 2 tablespoons plain flour
- 300 milliliters chicken stock
- 100 milliliters double cream
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
- 1 sheet ready-rolled puff pastry
- 1 egg beaten, for glazing
Instructions
Instructions
- Preheat your oven to 200°C (or 180°C fan).
- Heat olive oil in a large frying pan over medium heat.
- Add chopped smoked bacon and cook for 3 to 4 minutes until just starting to crisp.
- Add chicken thigh chunks and brown them all over.
- Add sliced leek and cook for another 3 minutes until softened.
- Sprinkle flour over the mixture, stir well to coat everything evenly.
- Gradually add chicken stock, stirring constantly to thicken the sauce.
- Mix in double cream and Dijon mustard, then season with salt and pepper to taste.
- Let mixture simmer for 5 minutes until creamy and combined.
- Transfer filling to pie dish and let cool slightly.
- Lay puff pastry over the top, trimming edges and sealing in filling. Brush with beaten egg.
- Bake in preheated oven for 25 to 30 minutes until golden and crisp.
Notes
Let pie cool completely before storing. Keeps in fridge 3 days or freeze for longer. For best results, reheat in oven to maintain crust texture.