Chicken Sausage, bacon and leek pie

Comfort food doesn’t come in any better form than a savoury pie, served with mash and greens and a drizzle of rich gravy. This has to be the easiest family friendly pie you will ever make.


Colour the sausages for 5 minutes and set aside. Add the bacon to the pan & colour for5 minutes. Add the butter & leeks to the pan. Softenfor 5 minutes then stir in the flour. Pour in the stock. Stir so there are no flourlumps. Stir in the milk. Add the thyme & mustard. Slice the sausages and return to the pan.Simmer so the sauce thickens then allow to cool. To make the pie, line a 22cm greased dish with 1sheet of pastry. Brush the edges with egg. Spoon the filling into the pie dish. Top with pastry, pinching the edges. Trim theedges. Brush with egg & make a steam hole. Heat a baking tray - this is really important ifhaving a pie with a bottom.

Bake the pie on the baking tray for 45 minutesat 185 fan. A puff pastry top only pie will take 35-40 minutes.


6 Porky Whites Chicken Sausages

2 leeks sliced

200g bacon lardons

1 tbsp butter

2 tbsp flour

100ml milk

300ml chicken stock

1 tsp English mustard

Black pepper

Beaten egg

Fresh thyme sprigs or 1 tsp dried

2 sheets rolled pastry

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