@michaell_to: Chicken, leek and bacon mini pot pies recipe below 👇 Makes 6 mini pies (4" tins) INGREDIENTS 9 bone-in, skin-on chicken thighs 1 tsp salt 1/4 tsp pepper 200g thick-cut bacon, diced 3 tbsp butter 2 leeks, sliced 4 cloves garlic, minced 1/4 cup Chablis 2.5 cups chicken stock 1 tbsp fresh thyme leaves 2 cups mushrooms, sliced 4 tbsp flour 3/4 cup heavy cream 1 tbsp grainy Dijon 1/2 cup frozen peas 1/4 cup parsley, chopped 2 top and bottom pie crusts 1 egg, beaten METHOD 1. Season chicken with salt and pepper. Roast at 425°F until it hits 175°F inside, 30-35 min. Chop the meat and save the juices. 2. Render the bacon in a large pan. Remove, leaving the fat. 3. Add butter, leeks and garlic and cook until soft. 4. Deglaze with Chablis, then add stock and thyme. 5. In a second pan, sauté mushrooms, then make a roux. Whisk in the liquid from the other pan until combined, then add the softened leeks, chicken and juices, bacon, mushrooms, cream, Dijon, parsley and peas. Season to taste and cool to room temp or chill overnight. 6. Line the tins with bottom crust and fill. Top with 5" crust rounds, crimp, cut vents and brush with egg. 7. Bake at 350°F for 50-60 min until golden. #chickenandleekpie #chickenpotpie #potpie #comfortfood #fallrecipes

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Friday 23 October 2026 22:24:11 GMT