Recipe: Chicken, bacon and mushroom pie

I made this last week and it was very tasty. Also, it could be perfect use of left over chicken from a Sunday roast. So here's the recipe :)

Serves 4-6 (depending on how hungry you are)
Time needed: 1 hr


  • olive oil
  • 100g pancetta cubes
  • 1 leek, trimmed and sliced
  • 200g mushrooms, sliced
  • 2 tsp plain flour
  • 200 ml cold chicken stock
  • 75ml white wine 
  • thyme
  • 75g creme fraiche
  • 200g cooked chicken breast, cubed or shredded
  • 2 x 37g ready-rolled shortcrust pastry
  • 1 egg, lightly beaten

  1. Heat a little oil in a large pan. Add the pancetta and cook for a few minutes, until just starting to crisp. Remove with a slotted spoon and set aside. In the same pan fry the leek and mushrooms for 5-10 minutes, until cooked (you might need to add a little bit more oil).
  2. Preheat the oven 200°C (180°C fan). Return the pancetta to the pan, stir in the flour and cook for a minute, then add the chicken stock, white wine and a pinch or two of thyme. Season well and simmer for a few minutes. Remove from heat and allow to cool slightly before stirring in the creme fraiche and chicken.
  3. Roll out your pastry until large enough to line a round 20cm pie dish. Spoon the mixture in your pan over the top. Roll out the remaining pastry and cut into long ribbons. Weave the strips over the filling to create a lattice effect. Trim, and press down the edges to neaten and seal. 
  4. Brush pastry with beaten egg and bake for 25-30 minutes, or until the filling is piping hot and the pastry golden. 
  5. Eat with buttery, fluffy mash potato and some veggies.


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