Is anything more comforting than a warm chicken pie on a cold winter day? These deliciously creamy chicken, mushroom and bacon pies are so so comforting and perfect for a rainy day. Filled with crispy bacon, shredded chicken and lots of healthy vegetables, all inside perfectly flaky puff pastry… you really can’t go wrong! It happened to be raining when I made these and it was honestly bliss. A couple of these pies with a glass of white wine… how good.
The process:
I’m a big believer in not creating unnecessary work for yourself. That’s why I’ve always been a fan of frozen pastry. Nobody has time to painfully roll out pastry dough every time you want a pie right?! The frozen stuff works just as well in my opinion… and without the blood, sweat and tears. Ok I know I’m being dramatic but I really hate rolling out dough!
The filling is quite simple really. It’s your classic combination of onions, carrots and celery cooked to perfection along with crispy bacon, mushrooms and of course the chicken. Another short cut I take is using a pre-cooked barbecue chicken from the supermarket. Sure you could pop a chicken breast in the oven but barbecue chickens are convenient and add extra flavour.
When it comes to cooking them, there are a few methods to choose from. For mine, I used a pie maker that I impulse bought a few weeks ago and have been dying to try out. It’s very easy, you just have to grease both sides, put in the pastry and filling and seal the edges so nothing spills out. Then close the lid, poke a few holes, and let them cook for about 10 minutes until golden brown. So simple! Alternatively you could use a large muffin tray or ceramic ramekins in the oven. 180 degrees for about 10 minutes.
More winter favourites:
- Creamy Vegan Tikka Masala
- Slow Cooker Korean Pulled Beef
- One-pan Sun-dried Tomato Chicken
- Creamy Pumpkin and Bacon Risotto
If you give these creamy chicken, mushroom and bacon pies a try, let me know in the comments!
CREAMY CHICKEN, MUSHROOM AND BACON PIES
Course: DinnerDifficulty: Easy8
pies15
minutes45
minutes1
hourIngredients
4 sheets frozen puff pastry
1 egg
1 cooked chicken breast shredded
3 rashers shortcut bacon finely chopped
1/2 yellow onion finely diced
1 carrot finely diced
2 celery stalks finely diced
2 cloves garlic minced
1 cup chopped mushrooms
1 tbsp flour
1 cup chicken stock
1 cup milk
1 tsp fresh thyme
1/2 cup parmesan grated
Directions
- If you’re not using a pre-cooked chicken, pop a breast in the oven at 200 degrees for about 20 minutes or until the internal temperature reaches 75 degrees.
- In a large pot fry the bacon until crispy. Then add the garlic, onion, carrot, celery and mushrooms and continue to cook until the veggies soften. After about 5 minutes stir through the flour and cook it off for a couple of minutes. Season with salt and pepper, add the thyme and pour in the chicken stock and milk. Let simmer.
- Meanwhile, shred the chicken – you can use two forks but I find fingers are best! Now is also a good time to start defrosting the pastry.
- When the filling has reduced, turn off the heat and stir through the parmesan and chicken.
- Assemble the pies – Be sure to spray the pie maker or muffin tin with oil so they don’t stick. Using a fork, press down the edges and poke a hole in the centre. Brush the top with egg wash and cook for around 10 minutes until the pastry is golden brown. If using an oven, cook at 180 degrees.
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