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14th August
2011
written by Nibblish

Chicken pies and pies in general are the perfect feel-good food. Rich and flavourful, it’s the perfect home-cooked meal for your friends and family. It’s also pretty quick and easy, especially when using ready-made pastry. Once you’ve tried this classic, you will find yourself try all sorts of tasty variations of your own!

Creamy chicken & bacon pie

Ingredients:

1 tbsp olive oil
300g chicken breast, chopped into bite-sized chunks
1 brown onion, roughly chopped
2 medium clove garlic, peeled and crushed
100g shortcut bacon, finely diced
½ leek, finely chopped
6 mushrooms, chopped
2 tbsp flour
1 cup chicken stock
1 cup milk
1/3 cup thyme sprigs
Salt and pepper, to taste
20g grated cheese (optional)
1-2 sheets shortcrust pastry
1 sheet puff pastry
1 egg, lightly beaten

Chicken & Mushroom pie recipe

Instructions:

1. Preheat oven to 200°C and heat the oil in a large frying pan. Place the chicken in the pan, season with salt & pepper and cook for 5-7 minutes or until golden brown. Cook in batches to avoid overcrowding the pan if necessary. Remove and set aside.

2. Add the bacon to the same pan and cook until lovely & crisp. Add the onion, garlic, leek to the pan and sauté for a few minutes. Add the mushrooms and cook until golden brown.


3. Add the flour and cook, stirring continuously for 1 minute. Gradually stir in the stock, then the milk. Return the chicken to the pan and simmer for 30 minutes or until thickened & creamy. Season to taste.

Chicken & Mushroom pie filling recipe

4. Grease a round baking tray and dust it with flour to make it non stick. Flip it over the puff pastry and cut around it to form the lid of the pie. Set aside. Repeat with the shortcrust pastry, but this time cut circles about 1.5cm from the edge of the tin.

5. Ease shortcrust pastry circle into pie the tin, spoon in the chicken mixture, sprinkle with a bit of grated cheese if you fancy it.

6. Top with the puff pastry. Cut a small cheminee on top to allow the steam to escape while cooking, press edges to seal, trim any excess pastry using a sharp knife and brush with the egg glaze.

7. Bake for 30 minutes, until the pastry is golden brown.

Serve with a side of salad for a summer dish or with vegetable, mash and gravy for a heartier winter meal! If you don’t have short-crust pastry, you can simply use puff pastry for the pie base as well as the lid, it’s just not as traditional!

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