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This family chicken pie recipe is a classic winter meal - Stir in English mustard for extra warmth! For a quick and easy family dinner, try this hearty cottage pie packed with succulent chicken and crispy bacon lardons and topped with golden potatoes and rich Cheddar. Check out Edd Kimber's chicken, leek, tarragon and bacon pie.

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Ingredients Chicken, Leek and Bacon Pies:

1. Give 4 - leeks, peeled, washed and sliced
2. Get - Leftover roast chicken
3. Prepare 2-3 rashers - smoked bacon, fried, or some cooked ham
4. Need 1 sheet rolled all-butter puff pastry
5. Get 3 tsp - cornflour
6. Make ready 350 ml chicken stock and/or whole milk
7. Give 1 tsp - Dijon mustard
8. Take 1 tbsp of white wine vinegar
9. Require 1 splash double cream, if you have some
10. Require Salt and pepper

Heat the butter and oil in a large frying pan and fry the bacon until crisp. The Hairy Bikers' chicken and ham pie is simple comfort food at its best - like a big warm hug on a cold day. The pie can be chilled or frozen at this stage. If frozen, make sure the pie is completely defrosted in the fridge before baking.

Chicken, Leek and Bacon Pies step by step:

1. Saute the sliced leeks in some olive oil and butter until soft. Add salt and pepper.
2. Mix the cornflour and Dijon mustard together with a little milk to make a smooth paste, then add the rest of the liquid, I used half stock/half milk but you could use all of either, you could also mix in some white wine, I didn't have any, which was why I added some white wine vinegar.
3. Pour the liquid into the pan of leeks and stir on a medium heat until you have a thick, creamy sauce. Add a splash of white wine vinegar, and salt and pepper to taste, some white pepper would be nice if you have some.
4. Cut the cooked bacon and the chicken into bite sized pieces. Place in a large bowl and then pour the leek sauce over and mix in. Check for seasoning, then leave to cool.
5. Prepare the pie dishes. Cut circles out of the dough just larger than the top of the dishes with a sharp knife.
6. Butter the insides and rims of the dishes including just round the outside of the rims. Use the leftover pieces of pastry to line the rims, this gives a thicker edge and helps stop the crust from shrinking. Brush the pastry rims with milk. Cut slits in the middle of the rounds. Preheat the oven to 200C/Gas 6.
7. When the chicken and leek mixture has cooled (if it hasn't it will make the pastry top soggy), ladle it equally into the pie dishes, you shouldn't fill them to the top.
8. Lay a pastry lid on each dish and use a fork to press the edges down firmly, this gives a nice pattern, and seals the crust. Brush all over the tops with milk, or beaten egg (waste of an egg) and quickly place in the oven before the pastry has time to start dropping onto the filling.
9. Bake for about 25 minutes, if the filling starts bubbling over then turn the temperature down to 180C/Gas 4, but you need to start on the higher heat to get the pastry to rise and crisp. When golden brown, remove the pies from the oven. Serve hot. Try not to eat two.

Brush the pie with beaten egg, put in the oven. Return chicken with cream and mustard. Put the chicken, bacon and lemon zest in a bowl with another quarter of the mustard cream and lightly season. Spoon the leek mixture into the bottom of the pie. A chicken and bacon pie is the perfect comfort food, a warming meal ideal for family dinners and sure to be a crowd pleaser.

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