Ready in just 1 hour and 20 minutes, this hearty pie is packed with chicken, bacon and mushrooms.
The softness of the mushroom, tenderness of the chicken and saltiness of the bacon work wonderfully together. Serve with freshly cooked greens such as spinach or Tenderstem broccoli.
Ingredients
6 rashers streaky bacon, roughly chopped
60g (2oz) butter
150g (5oz) cup mushrooms, sliced
2 tbsp flour
300ml (½ pint) hot chicken stock
4 tbsp crème fraîche
3 tbsp fresh chopped parsley
Salt and ground black pepper
About 500g (1lb) cooked chicken, in chunks
1 sheet ready-rolled puff pastry
To serve:
Beaten egg, to glaze
1.25 litre (2 pint) pie dish, buttered
WEIGHT CONVERTER
grams
to
cups
Method
Dry-fry the bacon in a frying pan until it’s crispy. Put in a large bowl. Add about a third of the butter to the pan and fry the mushrooms until browned. Add to the bacon.
Add the rest of the butter to the pan, with the flour, and stir to make a thick paste. Pour in the stock gradually, to make a sauce, and bring to the boil for a minute. Stir in the crème fraîche, parsley and seasoning. Pour into the bowl and add the bacon and mushrooms. Cool. Mix chicken into the sauce and put the filling in the pie dish.
Roll out the pastry, if necessary, to ensure that it fits on top of the dish. Brush water on the dish’s edge, put a strip of pastry around, then lay the pastry top on and seal edges, then trim and decorate. Cut shapes out of the leftover pastry and stick on top with water.
Set the oven to 200°C/400°F/Gas Mark 6 or 200°C. Brush the pastry with beaten egg. Bake for 40 mins until golden.
Top tips for making chicken, mushroom and bacon pie
Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.
Easy cottage pie
