This Chicken and Pancetta Pie is a rich and comforting dish with a flaky, buttery crust and a flavorful filling of chicken, pancetta, leeks, Dijon mustard, and white wine. Perfect for a cozy dinner, this pie is sure to satisfy with its hearty filling and crispy pastry. Whether for a special occasion or a family dinner, this savory pie will be a hit.

Full Recipe:

Ingredients

For the Pie Dough:

1 quantity flaky pie dough (see recipe below)
Plain flour for dusting
1 egg yolk, whisked with 1 tbsp water

For the Filling:

75g pancetta, diced
500g cooked chicken, cut into bite-sized pieces (thighs or breasts)
80g unsalted butter
2 cloves garlic, crushed
2 large leeks, halved, washed, and chopped
3 tbsp Dijon mustard
2 tbsp tarragon, roughly chopped
250ml white wine
2 tbsp cornflour
500ml chicken stock

Directions

Put the pancetta into a large non-stick frying pan over a medium heat and fry, stirring occasionally, until starting to crisp. Tip into a bowl with the chicken.
Reduce the heat and add the butter to the pan. Fry the garlic and leeks for 5-10 minutes or until the leeks have wilted but are still green. Stir in the mustard and tarragon.
Pour in the white wine and reduce by 2/3. Put the cornflour in a small bowl and whisk in 2 tbsp of the liquid from the pan, forming a smooth paste. Pour this mixture back into the pan and stir. Add the stock and simmer for 20-30 minutes until thickened. Pour into a bowl and cool, then stir in the chicken and pancetta. Chill the mixture for a couple of days if needed.
Roll out one disc of pastry on a lightly floured work surface to a circle a little wider than your pie tin. Roll the pastry onto the rolling pin and gently unroll it into the pie tin. Trim the excess so there is about a 5cm overhang. Scrape the cooled filling into the pie crust. Chill the pie tin.
Roll out the second disc of pastry until slightly larger than the pie tin. Brush the rim of the pie with water and carefully drape the pastry over the filling. Trim the excess and fold the bottom crust’s excess over on itself to form a rim. Crimp the pie edges and brush with the whisked egg yolk. Chill the pie until firm.
Preheat the oven to 200°C/fan 180°C/gas 6. Roll out the remaining pastry and cut out decorations (e.g., the word “pie”). Place them on top of the pie. Brush the pie with the remaining egg yolk mixture for a golden glaze.
Bake for 10 minutes at 200°C, then reduce the temperature to 180°C/fan 160°C/gas 4. Continue baking for 45-50 minutes, or until the pastry is golden brown. Remove from the oven and allow to cool slightly before serving.

Nutritional Information (per serving)

Calories: 692
Fat: 43.3g
Saturated Fat: 24.3g
Carbohydrates: 40.4g
Sugars: 7.8g
Fiber: 3g
Protein: 26.5g
Salt: 1.7g

Why Chicken and Pancetta Pie is the Perfect Comfort Food

What makes Chicken and Pancetta Pie such an appealing dish is its ability to offer both familiarity and novelty. It takes the classic chicken pie and elevates it with the addition of pancetta, which provides a rich, salty flavor that contrasts beautifully with the mildness of the chicken. The creamy filling, created with a blend of mustard, tarragon, and white wine, adds depth and complexity to the pie, making every bite an experience of flavors that are both comforting and sophisticated.

The rich, savory filling is balanced by the buttery pie dough, which is both flaky and tender, offering the perfect contrast to the hearty filling. The dough is a critical component of the pie, providing structure and texture to the dish. As it bakes, the pie crust becomes golden brown and crispy, offering a satisfying crunch with each bite. The combination of the creamy, flavorful filling and the crisp, buttery crust makes this pie an irresistible treat for anyone who loves hearty, comforting meals.

The Role of Pancetta in the Filling

Pancetta is an Italian cured meat that brings a rich, savory flavor to the pie filling. While pancetta is similar to bacon, it is less smoky and has a more delicate flavor. When fried in the pan, the pancetta crisps up, releasing its savory oils and infusing the filling with a depth of flavor. The addition of pancetta in this pie makes it stand out from traditional chicken pies, adding an element of sophistication and complexity.

The pancetta’s saltiness complements the mildness of the chicken, creating a balanced filling that is both rich and flavorful. In addition, the crispy pancetta pieces provide a satisfying texture contrast to the tender chicken and creamy sauce, enhancing the overall eating experience. By using pancetta, this pie transforms into something more than just a basic chicken pie—it becomes a gourmet comfort food with layers of flavor that make every bite memorable.

Flavors and Aromas from Dijon Mustard and Tarragon

One of the key elements that elevate the flavor of this Chicken and Pancetta Pie is the addition of Dijon mustard and tarragon. Dijon mustard adds a gentle sharpness to the filling, cutting through the richness of the chicken and pancetta and providing a subtle, piquant flavor. It balances the creaminess of the sauce and adds a tangy undertone that brightens the overall taste profile.

Tarragon, with its distinctive anise-like flavor, further enhances the complexity of the dish. Its fresh, herbaceous notes complement the mustard and the savory ingredients, infusing the pie with a fragrant aroma that fills the kitchen as it bakes. The combination of Dijon mustard and tarragon creates a flavor profile that is both bold and subtle, making each bite of the pie a delightful sensory experience.

The Importance of White Wine in the Sauce

White wine is a crucial ingredient in this pie’s filling, providing both depth and a slight acidity that helps to balance the richness of the chicken and pancetta. The wine is simmered down to reduce its intensity, concentrating its flavors and adding a layer of complexity to the sauce. As the wine cooks, it melds with the Dijon mustard and tarragon, creating a velvety sauce that coats the chicken and pancetta in a luxurious, flavorful layer.

The wine also helps to deglaze the pan, lifting the caramelized bits of pancetta and vegetables from the bottom of the pan and infusing the filling with even more flavor. While the wine reduces, it transforms into a rich, aromatic liquid that enhances the overall taste of the pie, adding a touch of sophistication and elegance.

Pie Dough: The Perfect Flaky Crust

A pie is only as good as its crust, and in this Chicken and Pancetta Pie, the crust plays a vital role in delivering the perfect bite. The flaky, buttery pie dough is the foundation of this dish, providing both texture and flavor. As the pie bakes, the dough puffs up slightly and turns golden brown, forming a delicate, crisp shell that contrasts beautifully with the creamy filling inside.

The dough is made using a classic method, with cold butter incorporated into the flour to create layers that result in a light, flaky texture. The addition of egg yolk and water helps bind the dough together and creates a slightly tender texture that complements the crispy exterior. The key to a perfect pie crust is to handle the dough as little as possible to prevent it from becoming tough, ensuring that the end result is a light, crisp crust that melts in your mouth with each bite.

Assembly and Presentation of the Pie

Assembling the Chicken and Pancetta Pie requires patience and care, but the results are well worth the effort. After preparing the filling, the pie dough is rolled out and used to line the pie tin, with a slight overhang to allow for a decorative crimped edge. The cooled filling is then added to the crust, and the second layer of dough is placed on top, sealing in the delicious chicken and pancetta mixture.

The crust is then crimped and brushed with a mixture of egg yolk and water, which gives the pie a golden, glossy finish when baked. For an extra touch of elegance, decorative shapes or words can be cut from the dough and placed on top of the pie. These decorative touches add a personal flair to the pie and make it even more visually appealing.

Baking and Serving the Pie

Baking the Chicken and Pancetta Pie is a simple but crucial step that ensures the perfect golden-brown crust and a hot, bubbling filling. The pie is initially baked at a higher temperature to help the crust set quickly, then the temperature is lowered to allow the filling to cook through without burning the crust. The result is a perfectly baked pie with a golden, crispy crust and a rich, creamy filling that is bound to impress anyone who takes a bite.

Once the pie is out of the oven, it should be allowed to cool slightly before being served. This allows the filling to set, making it easier to slice and ensuring that the flavors have had time to meld together. The pie can be served as a main course, accompanied by a simple salad or roasted vegetables, or enjoyed on its own as a hearty, satisfying meal.

Conclusion: A Hearty, Satisfying Meal

Chicken and Pancetta Pie is a comforting, flavorful dish that is perfect for a cozy dinner or special occasion. The combination of tender chicken, crispy pancetta, and a rich, creamy filling wrapped in a buttery, flaky crust creates a meal that is both indulgent and satisfying. The layers of flavor from the Dijon mustard, tarragon, and white wine make this pie more than just a simple comfort food—it becomes a dish worthy of any celebration. Whether you’re cooking for a family dinner or hosting guests, this pie is sure to be a hit, bringing warmth, comfort, and a touch of elegance to the table.

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