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  • Serves:12
  • Prep Time:60 mins
  • Cook Time:45 mins

Chicken, Leek & Bacon Pies

+1 Edgell Peas

When you’ve got the time to spend in the kitchen, this dish is ideal for wowing your guests in winter. Slice into the rich pastry casing to reveal tender pieces of chicken mixed with a flavoursome combination of bacon, mushroom, onion and the added peas. We like this one served up with a dollop of chilli tomato relish.

Original recipe by EFFIE SEE WHITE | 1.6.15



  • 1 tablespoon olive oil
  • 850g chicken tenderloins, chopped – 2cm
  • Salt & pepper
  • 4 rashers bacon, sliced
  • 5 sprigs fresh thyme
  • 100g butter
  • 250g button mushrooms, sliced
  • 1 leek, washed well and sliced
  • 1 brown onion, peeled and chopped
  • 3 garlic cloves, minced
  • ½ cup plain flour
  • 2 cups free-range chicken stock
  • Egg wash
  • Sesame seeds to garnish
  • Pre-rolled shortcrust pastry
  • Pre-rolled puff-pastry


Heat the oil in a large pot. Add your chopped chicken and bacon, season with salt and pepper. Remove from heat when it’s cooked and slightly golden then set aside. In the same pan melt the butter and sauté the mushrooms, leek, onion and garlic, add thyme, cook for around for 5 minutes.

Gradually whisk in the chicken stock, add in your cooked chicken and bacon and leave to simmer for 15 minutes. Remove from heat and sift in your flour, mix together to thicken your filling mixture.


Place the mixture in a bowl, cover, then place in the fridge to cool down.

Grease your individual pie dishes (or large muffin tray) with butter, then carefully line with the shortcrust pastry. Place them into the freezer for 30 minutes.

Remove from freezer, add the filling and top with puff pastry, sealing the edges well. Brush with egg wash, sprinkle with sesame seeds and bake in the oven for approx. 20 mins until pastry is golden brown on top and cooked through on the bottom. Serve with tomato relish.


If serving to guests, decorate pies by cutting the initial of guest for a nice personalised touch.

To ensure pastry base is cooked and golden, cook in an oven using classic setting – which means base element only.

Let's face it, We could all do with more vegies in our meals.

That’s why we started the Edgell +1 Project. We wanted to show just how easy it is to add one extra vegetable to your meals. We scour the web each month to find some of Australia’s favourite recipes, then head to the kitchen to show you how easy it is to add extra vegetables to your meals.