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Chicken & bacon pie

 


Method 1


Ingredients

1 tbsp flavourless oil (such as vegetable or sunflower oil)

500g chicken breasts or skinless and boneless thighs, roughly chopped

200g streaky bacon, roughly chopped

1 onion, roughly chopped

2 carrots, roughly chopped

1 celery stick, finely chopped

1 bay leaf

a few thyme sprigs

150ml white wine

1 tbsp wholegrain mustard

2 tbsp flour

250ml chicken stock

150ml double cream

320g pack ready-rolled puff pastry

1 egg, beaten

peas or long-stemmed broccoli, to serve (optional)


STEP 1

Heat the oven to 200C/180C fan/gas 6. Heat the oil in a large, lidded pan over a medium heat and fry the chicken and bacon until browned (the chicken does not need to be cooked through at this stage). Remove from the pan, leaving the oil behind, and set aside.


STEP 2

Tip the onion, carrots, celery, bay leaf and thyme into the pan, reduce the heat to medium-low, and cook with the lid on, stirring occasionally, for 10-12 mins until the carrot has softened a little and the onion is softened but not golden. Stir in the wine and cook for 2-3 mins to reduce a little. Tip the cooked chicken and bacon back into the pan and mix together. Stir in the mustard, then the flour, and cook for 1 min before pouring in the stock. Season, mix well and bring to a simmer. Reduce the heat and stir in the cream. Bring back to a simmer then turn off the heat and pour the mixture into a large ovenproof dish (ours was 23cm). You can freeze the filling at this stage for up to three months, defrost fully and continue making the pie.


STEP 3

Unwrap the puff pastry and, if needed, roll out a little more to ensure it will cover the dish. Cover the pie dish and remove any excess pastry before crimping the edges using your fingers. Use any excess pastry to decorate the top of the pie. Glaze the pastry all over with beaten egg, poke two holes in the top to allow steam to escape, then bake for 30-40 mins until golden. The pie can be frozen, unbaked, for up to three months. Cook from frozen for 1 hr-1hr 15 mins. Ensure it’s fully cooked through and cover with foil if it’s browning too much. Serve with peas or broccoli, if you like.




Method 2


Ingredients:

- 1 pre-made pie crust

- 1 cup cooked chicken, shredded

- 1/2 cup cooked bacon, chopped

- 1/2 cup frozen mixed vegetables

- 1/2 cup chicken broth

- 1/2 cup heavy cream

- 1/4 cup flour

- Salt and pepper to taste


Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a large skillet, combine chicken, bacon, and mixed vegetables.

3. In a separate bowl, whisk together chicken broth, heavy cream, flour, salt, and pepper until smooth.

4. Pour the broth mixture over the chicken mixture and stir to combine.

5. Cook over medium heat until the mixture thickens, about 5 minutes.

6. Pour the filling into the pre-made pie crust.

7. Cover with another pie crust or puff pastry, sealing the edges.

8. Cut a few slits in the top crust to allow steam to escape.

9. Bake for 30-35 minutes, or until the crust is golden brown.

10. Let it cool for a few minutes before serving.



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