Afternoon tea in Salisbury
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For the love of pie
Let’s be honest who doesn’t love a pie? Sweet or savoury, flaky or shortcrust – pies are one of life’s real pleasures.
With Pie Week just around the corner, you can make a pie from just about anything. All we ask is that for a pie to truly be a pie – please give it a base as well as a lid!
Here’s one of our favourite recipes for chicken, bacon & leek pie!
Ingredients (serves 4 – 6)
- 2tbs vegetable oil
- 25g butter
- 1 block shortcrust pastry
- 4 chicken breasts, chopped
- 2 leeks, sliced
- 1 can Campbell’s Condensed Chicken soup
- 8 slices streaky bacon
- Salt and freshly ground black pepper
- A little beaten egg for glazing
Method
- Preheat the oven to 200C, 400F or Gas 6.
- Heat the oil in a frying pan.
- Gently fry the chicken and bacon until just brown. Remove from the pan and set aside. Ideally leave to cool.
- Add the butter to the pan and fry the leeks until soft. Add to the chicken and bacon mix.
- Stir in the can of soup and season.
- Cut the pastry into 2/3 for the base and 1/3 for the top. Roll the bottom layer and place in a 25cm pie dish. Add the filling then roll and top the pie with the pastry. Trim the excess pastry from the edges and crimp to seal. Use a sharp knife to add slits to the top of the pastry to let the steam escape.
- Using a pastry brush, glaze the top with beaten egg and bake for 30 minutes or until golden.
- Serve with buttery mash, vegetables and some chicken gravy.
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