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Chicken and Bacon Pie

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Chicken and Bacon Pie

Easy Chicken and Bacon Pie Dad's Delicious Dinners

RatingDifficultyBeginner

The boys love pies and frequently request them. This particular easy chicken pie recipe is quick and affordable to make. It is also easy to change some ingredients to use up food you have left in the fridge.

In this recipe I used chicken breast, because I managed to get it really cheap in the yellow sticker section of the supermarket. However, I have also used left over roast chicken and skinless chicken thighs (chopped up). You could skip the bacon and add more vegetables if you wish. The basic process is the same when you swap around the ingredients. You can even skip the puff pastry and use mash potatoes or slice some potatoes in to thin crisps and top the pie with them.

Easy Chicken and Bacon Pie Dad's Delicious Dinners

Yields4 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

 Chicken BreastChopped into bite size chunks
 1 OnionSliced
 1 CarrotChopped
 5 Rashers of bacon Chopped
 100 ml Double cream
 200 ml Chicken stock
 1 tbsp Flour
 1 Good handful of frozen peas
 1 tsp English mustard
 1 Pack ready rolled puff pastry
 1 EggBeaten

I promised an easy chicken pie recipe and here it is.
1

Heat some oil in a pan and brown off the chicken. Then add the onion and carrot for a further ten minutes. Before adding the bacon and cooking for a further 3 or 4 minutes.

2

Chuck the flour into the pan and stir through, cooking for about a minute before gradually pouring in the stock.

3

Pour in the cream and give it all a good suit before adding the peas and mustard and let it simmer for about 5 minutes or so. Season to taste.

4

Pour the mixture into a large oven proof dish or individual pie dishes and top with the ready rolled pastry. Brush over the egg and cook in a pre heated oven (180 degrees fan oven) for about 25 minutes.

5

If using left overs from a roast chicken. Chop up all the bits to bit size chunks and add them just before you add the chicken stock.

Ingredients

 Chicken BreastChopped into bite size chunks
 1 OnionSliced
 1 CarrotChopped
 5 Rashers of bacon Chopped
 100 ml Double cream
 200 ml Chicken stock
 1 tbsp Flour
 1 Good handful of frozen peas
 1 tsp English mustard
 1 Pack ready rolled puff pastry
 1 EggBeaten

Directions

I promised an easy chicken pie recipe and here it is.
1

Heat some oil in a pan and brown off the chicken. Then add the onion and carrot for a further ten minutes. Before adding the bacon and cooking for a further 3 or 4 minutes.

2

Chuck the flour into the pan and stir through, cooking for about a minute before gradually pouring in the stock.

3

Pour in the cream and give it all a good suit before adding the peas and mustard and let it simmer for about 5 minutes or so. Season to taste.

4

Pour the mixture into a large oven proof dish or individual pie dishes and top with the ready rolled pastry. Brush over the egg and cook in a pre heated oven (180 degrees fan oven) for about 25 minutes.

5

If using left overs from a roast chicken. Chop up all the bits to bit size chunks and add them just before you add the chicken stock.

Chicken and Bacon Pie

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Part time Gardener | Part time Blogger | Dad

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