Chicken and bacon pie

1 h + 15 mins
? 6 portions
Recipe from:

1 tbsp olive oil or butter
8 chicken breasts
8 rashers of bacon, cut into large pieces
1 onion, halved and sliced
250g pack of mushrooms
handful thyme sprigs
2 tbsp plain flour
400 ml chicken stock
200 ml milk
500 g pack fresh puff pastry, or frozen and defrosted
1 egg, beaten
Side salad or chips to serve

Heat the oil in a large, non-stick frying pan. Cut the chicken into pieces, season to taste and fry until cooked, turning occasionally. Lift the chicken onto a plate and tip the bacon into the pan. Fry for 5 mins until crisp. Add the onion, mushrooms and thyme, then fry on a high heat for another few mins until the onions start to colour.
Tip the flour onto the pan and cook, stirring, for 1 min. With the pan off the heat, gradually stir or whisk in the stock, followed by the milk, then add the chicken back to the pan. Bring the boil, then simmer for 30 mins. Meanwhile, grease large pie or baking dish and spread the puff pastry at the bottom. Spoon the filling in the dish and cover with another layer of puff pastry (you could only do the top layer of puff pastry). Brush with egg. Heat the oven to 180ºC and bake for about 20 mins until the pastry is golden and cooked. Serve with side salad of your choice or chips.

Price: £12 (based on Sainsbury’s prices)
Notes: I made a quick side salad with mixed leaves, chopped beetroot and balsamic vinegar.

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