Creamy Chicken and Bacon Puff Pastry Pie

Name: Creamy Chicken and Bacon Puff Pastry Pie
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8
Ingredients: 500 g chicken breasts or skinless and boneless thighs, roughly chopped; 200 g streaky bacon roughly chopped; 320 g ready-rolled puff pastry; 150 ml double cream; 250 ml chicken stock; 150 ml white wine; 1 piece onion, roughly chopped; 2 pieces Carrots, roughly chopped; 1 piece celery stick, finely chopped; 1 tbsp flavourless oil; 1 tbsp wholegrain mustard; 2 tbsp flour; 1 piece bay leaf; 3 sprigs fresh thyme sprigs; 1 piece egg, beaten; 1 serving peas or long-stemmed broccoli, to serve

A comforting, golden-brown pie filled with tender chicken, smoky bacon, and a rich, creamy sauce. Perfect for a cozy family dinner, this easy-to-make classic is sure to become a household favorite.

Servings8 Portions

Prep Time30 Mins

Cook Time60 Mins

Difficulty

Intermediate

Ingredients

chicken breasts or skinless and boneless thighs, roughly chopped
500 g
streaky bacon roughly chopped
200 g
ready-rolled puff pastry
320 g
double cream
150 ml
chicken stock
250 ml
white wine
150 ml
onion, roughly chopped
1 piece
Carrots, roughly chopped
2 pieces
celery stick, finely chopped
1 piece
flavourless oil
1 tbsp
wholegrain mustard
1 tbsp
flour
2 tbsp
bay leaf
1 piece
fresh thyme sprigs
3 sprigs
egg, beaten
1 piece
peas or long-stemmed broccoli, to serve
1 serving

Step-by-Step Instructions

Preheat your oven to 200°C (180°C fan/gas 6). Heat the oil in a large, lidded pan over medium heat. Add the chopped chicken and bacon, frying until they are nicely browned on all sides. Remove the meat from the pan and set aside, leaving the rendered fat and oil behind.

Add the onion, carrots, celery, bay leaf, and thyme to the same pan. Reduce the heat to medium-low, cover with a lid, and cook for 10-12 minutes, stirring occasionally, until the vegetables have softened but the onions haven't turned golden.

Pour in the white wine and cook for 2-3 minutes to allow the liquid to reduce slightly. Return the browned chicken and bacon to the pan and mix well with the vegetables.

Stir in the wholegrain mustard followed by the flour, cooking for about 1 minute to toast the flour. Gradually pour in the chicken stock, season with salt and pepper, and bring the mixture to a simmer.