This chicken recipe is for a chicken and bacon pie. This chicken pie recipe is a great combination of chicken and pastry.
Ingredients – Serves 2 | Cooking time 90 mins
- 2 chicken breasts
- 8 thin rashers unsmoked streaky bacon
- 75g mushrooms
- 75g white of leek
- Approx. 250g puff pastry
- Approx. 250ml chicken stock
- 1 tablespoon plain flour, plus extra for dusting
- 30g butter
- 75ml white wine
- 3 tablespoons double cream
- 1 tablespoon parsley, roughly chopped
- Touch of vegetable oil, to shallow fry
- 1 small egg, for egg wash
- Sea salt and freshly milled pepper, to taste
Getting everything ready
- If you make your own puff pastry, make it well in advance and allow it to rest. Or, use a packet of ready made pastry.
- Make the chicken stock.
- Place the chicken breast onto the board you use for raw meat and cut each one into four pieces, cutting across the breasts, and season.
- Remove any rind from the rashers of bacon. Taking one at a time, lay the bacon flat across your board, place a piece of chicken at one end of the rasher and roll it up into a small parcel. Roll all eight pieces and place onto a clean dish and put aside. Don’t forget to wash your hands after handling raw meat and exchange your chopping board.
- Wash and dry the leek and cut the leek into fine slices.
- Wipe the mushrooms with a clean, damp cloth and slice the mushrooms finely.
- Wash, dry the roughly chop the parsley.
- Break the egg into a small clean bowl, beat well and put aside for the egg wash later.
- Pour the stock into a saucepan and bring to a gentle simmer on the hob.
- Pour a touch of oil into a large, heavy-based frying pan and heat over a medium heat on the hob.
- Add the small chicken parcels and allow to fry until the bacon begins to colour. Turn from time to time to get an even colour. Remove from the pan and place into an ovenproof pie dish.
- Add the butter to the pan, allow it to melt and then add the white of leek and mushrooms. Sauté for a few moments.
- Sprinkle over the flour and, using a wooden spoon, stir it into the leeks and mushrooms. Cook for a minute or two to allow the flour to cook out.
- Next, stir in the white wine. When all the wine has been absorbed, slowly start to add the hot stock a little at a time until you achieve a smooth sauce.
- Remove from the heat and stir in the cream and chopped parsley. Season the sauce to taste, taking it easy with the salt as sometimes bacon can be a little salty.
- Pour over the chicken in the ovenproof dish and allow to cool slightly.
- Pre-heat the oven to 190°C (Gas Mark 5).
- Lightly dust your work surface with a touch of flour and roll out the pastry to slightly larger than your pie dish, then try try to roll the pastry to an even 0.5cm in thickness.
- Trim off a small edge from around the pastry. Dampen the edge of the pie dish with a little cold water and press the thin pastry trimmings onto the edge of the pie dish.
- Egg wash around the edge of the dish and carefully lower the pastry on top to form a pie lid. Allow it to rest for a few minutes, then press around the edge and then cut off any excess pastry – save any trimmings for later.
- Using the tip of your knife, make a hole in the centre of the chicken and bacon pie to allow any steam to escape while cooking. Give the pie a good egg wash.
- Roll out any pastry trimmings and cut into eight leaf-shaped pieces, using the back of the knife to mark the veins on the leaves. Arrange these leaves neatly around the hole in the centre of the chicken and bacon pie. Egg wash the chicken and bacon pie once again and place onto a baking tray. Put the chicken and bacon pie in the oven for about 40 minutes, by which time the pastry should have risen and be a lovely golden brown in colour.
- Remove the chicken and bacon pie from the oven, spoon onto warmed plates and serve
Cooking tips for main course recipes
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