A tasty recipe for Chicken, Bacon and Vegetable pie, great served with mash potato.
- Filling ingredients
- butter - 1 tablespoon
- vegetable oil - 1 tablespoon
- leek - 1/2 to 1
- Diced Chicken Breast - 500g
- speck or diced bacon - 250g
- carrots - 1 to 2
- mushrooms - approx 200g
- frozen peas - 1 cup
- creme fraiche - 1 small pot
- Mustard (Dijon) - 1 to 2 teaspoons
- chicken stock pot - 1
- chopped parsley ,fresh or frozen - 1 to 2 tablespoons
- salt and pepper - to taste
- To finish
- packet of puff pastry - 1
- 1 beaten egg or milk - 1 egg or 1 tablespoon
- Put the oil and butter into a frying pan a place on a medium heat.
- Wash the leek and thinly slice. Add to the frying pan and cook gently, with the lid on for 5 to 10 minutes until the leeks are soft.
- Whilst the leeks are cooking. Dice the chicken into pieces roughly 1 inch, 2.5 cm cubes. If you are using bacon slices rather than ready cut cubes, chop the bacon into small pieces. Wash your hands.
- On a separate chopping board. Peel and dice the carrot and slice the mushrooms.
- Add the chicken to the pan and cook. Turn occasionally, you are aiming to get a white colour on the outside of the chicken. Add the bacon or speck and carrots and cook for 2 to 3 minutes.
- Add the creme fraiche and stock pot and stir until the stock pot is fully mixed in.
- Add the remaining pie ingredients and season to taste. You may not need to add any salt due to the bacon.
- Gently simmer the filling until the mushrooms have started to soften.
- Remove the filling from the heat and put into the pie dish leave to cool for at least 30 minutes or covered in the fridge overnight.
- Preheat the oven to 190 degrees C.
- Unroll the puff pastry and cover the top of the pie dish. Trim off any extra pastry. Cut a small hole in the top of the pie, this helps to let the moisture escape. See below for an idea to use up any extra pastry.
- Spread the top of the pastry with either with part of a beaten egg and a little milk.
- Cook the pie for 25 to 30 minutes until the pastry has gone brown. If you are serving with with mash that can be started at the time the pie goes into the oven.
- We serve it with mash potato and gravy ( I cheat and use packet gravy). Hope you like it.
When I started this website I asked my boys what their favourite recipe of mine was they said my chicken pie. This version would more correctly be called a Chicken pot pie. A pot pie is a pie filling topped with pastry rather than a completely enclosed pie. To make this I cheat and use some ready bought puff pastry. Even professional chefs don’t make their own puff pastry so don’t feel too guilty about this.
In my version of chicken pie I add some bacon, leeks, mushrooms and peas with some creme fraiche and mustard to make a pie that will serve 4 to 6 people. The extra ingredients definitely add to the taste. You can cook the pie in a pie dish, small tin or if your are after something that looks fancy in individual ramekins. You can now buy mini Le Crueset dishes which make great looking pot pies. Even if you bake the pie in a smaller dish it will take roughly the same amount of time to cook as the key thing is to cook the pastry.
The pie takes a long time to make as you have to let the filling cool down before filling the pie dish. A cool filling ensures that the pastry does not melt before it goes in the oven. The filling can even be made a day ahead of time and finished off the next day.
You will probably have a little left over pastry this can easily be made into some jam tarts. Jam tarts are simply some pastry cut into a round and filled with a little jam, don’t fill them completely as the jam expands in the heat of the oven. They need to be cooked in a mini tart tin and will take about 20 minutes to cook.
We serve our Chicken Pie with mash potato and some gravy.
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