Easy Chicken Pie {with Bacon & Puff Pastry}
This simple recipe for Chicken Pie has everything you need in a comfort food pie. With its tasty meat, extra veggies, creamy sauce and light fluffy pastry topping, it's an ideal and simple homemade pie.
Servings: 6 People
Ingredients
For the chicken pie filling:
- 1 tbsp Oil See notes
- 4 Skinless, boneless chicken breasts About 650g
- 200 g Smoked bacon See notes
- 1 Onion See notes
- 3 Celery sticks See notes
- 3 Carrots See notes
- 2 tsp Thyme See notes
- Sea salt and freshly ground black pepper
- 75 g Plain flour
- 300 ml Chicken stock Made from a cube is fine
- 300 ml Milk See notes
For the pie:
- 320 g Puff pastry sheet See notes
- 1 Egg Beaten
Instructions
- Heat your oil in a large frying pan or saucepan and add the chicken and bacon. Cook for about 5-10 minutes until just starting to turn brown.
- Add in the vegetables and cook for a further 5 minutes until they start to soften.
- Add the flour and thyme and stir through everything, cook for 5 minutes.
- Gradually add the stock and milk to the vegetable and flour mix, stirring until the sauce is smooth. Leave to bubble away and thicken for about 10 minutes.
- Spoon into a pie dish and leave to cool for at least 30 minutes if you have time.
- Smooth the pastry over the top of the filling.
- Decorate the pie with cut out shapes if you feel that way inclined and brush with the beaten egg.
- When you are ready to bake the pie, preheat the oven to 220℃ fan/425F, 240℃/475F or Gas Mark 9 and bake for about 30 minutes until the filling is hot throughout and the pastry is crisp and golden.
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Notes
Oil: Any oil other than extra virgin is fine. Olive oil or sunflower oil are perfect
Bacon: Using a smoked bacon, pancetta or prosciutto here really adds a lot of flavour to the pie. I cut mine up into very small pieces so it cooks into the sauce
Vegetables: I buy a ‘soffritto’ mix if available to save having to chop the celery, carrots and onions. It might be called ‘vegetable base mix’ or something similar in some supermarkets
Thyme: This is for dried thyme. If you have fresh thyme, use 3 tsp as it's not as strongly flavoured
Chicken stock: Stock made with a cube is absolutely fine
Milk: I used semi-skimmed as it's what we have. Whole milk will make the pie more creamy. I wouldn't recommend Skimmed if possible as it won't be very creamy at all
Puff pastry: As mentioned in the post above, if you prefer a pie with a base, go right ahead and use two sheets of pastry. Just be sure to cook it so the bottom is crispy and cooked through
Type of dish: I used a 20 x 30cm oven proof dish, however you could use any size you have that is suitable for 6 people and roll the pastry accordingly. You could also make individual pies if you preferred.
Nutrition
Calories: 651kcal | Carbohydrates: 43g | Protein: 49g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 143mg | Sodium: 737mg | Potassium: 1002mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5329IU | Vitamin C: 6mg | Calcium: 109mg | Iron: 3mg