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 and colour for 5 minutes. Add the butter and leeks to the pan. Soften for 5 minutes then stir in the flour. Pour in the stock. Stir so there are no flour lumps. Stir in the milk. Add the thyme and 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 1 sheet of pastry. Brush the edges with egg. Spoon the filling into the pie dish. Top with pastry, pinching the edges. Trim the edges. Brush with egg and make a steam hole. Heat a baking tray – this is really important if having a pie with a bottom.

Bake the pie on the baking tray for 45 minutes at 185º 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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