Chicken And Bacon Pie Recipes

CHICKEN PIE RECIPE

Chicken Pie Recipe image

This Chicken Pie recipe has everything you need in a comfort food pie. Tasty home cooked meat, extra veggies, creamy sauce and light fluffy pastry topping.

Provided by Sarah Barnes

Time 1h

Number Of Ingredients 13

Ingredients

1 tbsp Oil (See note 1.)
4 Chicken Breasts (About 650g)
200 g Smoked bacon (See note 2.)
1 Large onion (Peeled and chopped (See note 3))
3 Sticks Celery (Chopped (See note 3))
3 Carrots (Peeled and chopped (See note 3))
2 tsp Fresh thyme ((See note 4))
Salt and black pepper
75 g Plain flour
300 ml Chicken stock ((See note 5))
300 ml Milk ((See note 6))
320 g Puff pastry sheet ((See note 7))
1 Egg (Beaten)

Steps:

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 220C and bake for about 30 minutes until the filling is hot throughout and the pastry is crisp and golden.

Nutrition Facts : Calories 605 kcal, Carbohydrate 44 g, Protein 40 g, Fat 29 g, SaturatedFat 7 g, Cholesterol 116 mg, Sodium 701 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

CHICKEN MUSHROOM AND BACON PIE

Chicken Mushroom and Bacon Pie image

Even the word pie is comforting. But then, it would be hard to deny the very real lure of pastry, especially when - as here - you know you're going to dunk it in gravied juices till its gorgeous lightness is deliciously, soggily heavy. I concede, however, that making and rolling out your own pastry is not necessarily the speediest option, so I use [store] bought, all-butter, ready-rolled puff pastry and feel fine about it. I make the pie even easier by browning the chicken and making the sauce all in one go. And a gold-crusted, welcoming pie for two in half an hour is not bad going.

Provided by Nigella Lawson : Food Network

Categories main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 10

Ingredients

3 rashers streaky bacon, cut or scissored into 1-inch strips
1 teaspoon garlic infused oil
2 cups chestnut mushrooms, sliced into 1/4-inch pieces
8 ounces chicken thigh fillets cut into 1-inch pieces
2 1/2 tablespoons all-purpose flour
1/2 teaspoon dried thyme
1 tablespoon butter
1 1/4 cups hot chicken stock
1 tablespoon Marsala
1 (13-ounce) 9 by 16-inch sheet all-butter ready-rolled puff pastry

Steps:

Preheat the oven to 425 degrees F. Fry the bacon strips in the oil until beginning to crisp, then add the sliced mushrooms and soften them in the pan with the bacon.
Turn the chicken strips in the flour and thyme (you could toss them about in a freezer bag), and then melt the butter in the pan before adding the floury chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to color.
Pour in the hot stock and Marsala, stirring to form a sauce and let this bubble away for about 5 minutes.
Make a pastry rim for each of your pots for the pies, by this I mean an approximately 1/2-inch strip curled around the top of the pots. Dampen the edges to make them stick.
Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two.
Dampen the edges again and then pop on the top of each pie sealing the edges with your fingers or the underneath of the prongs of a fork.
Cook the pies for about 20 minutes turning them around half way through cooking. Once cooked, they should puff up magnificently.

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