This chicken and bacon pie is the next family favourite Sunday dinner for you and the kids! It is super easy, only takes around an hour to make, only requires a short list of budget ingredients and end’s up tasting amazing! It is perfect for having the full family around for a nice meal, if you are looking for a new lazy, easy, Sunday night dinner recipes, perfect to freeze and cook on school nights when you want it, and so much more!
This recipe takes 20 minutes to prepare and around 50 minutes to cook meaning overall it takes just over an hour however it is freezable to just defrost and heat up whenever you want it! This recipe creates 6 to 8 servings, and only requires a short list of budget ingredients! All these positives, and not to mention the amazing result! So, what are we waiting for? Let’s get cooking!
Chicken bacon pie- ingredient list!
This recipe only requires a short list of cheap ingredients in order to get this amazing result, which makes it even easier, quicker, more on budget and all of this still with a great taste! Here is the list of ingredients you will need in order to make this;
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)
That is it! That is literally all the ingredients you need in order to make this amazing chicken and bacon pie!
Chicken and bacon pie- method!
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). Pop your chicken out of the pan and leave it on a plate to the side, leaving the oil in the pan and leave your chicken to the side for now.
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 to 12 mins until the carrot has softened a little and the onion is softened but not golden. Measure out your wine and stir it in, leaving it to cook for 2 to 3 minutes, to let it reduce a little.
Step 3
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. Turn the heat down then measure out the cream and pour that in, then pop the heat back up a bit bring your pot to a simmer. Turn off the heat and pour the mixture into a large ovenproof dish.
Step 4
Unwrap the puff pastry and, if needed, roll out a little more to make sure 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. Polish the pastry all over with beaten egg, pop 2 holes in the top to allow steam to escape, then bake for 30 to 40 mins until golden brown on top.
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