This cozy chicken, mushroom, and bacon pie is full of hearty flavors and wrapped in flaky puff pastry. The creamy filling, made with tender chicken, savory bacon, and mushrooms, is perfect for a satisfying meal. This recipe is easy to make and works great for a special dinner or a cozy night in.
Ingredients Needed:
- 3 rashers streaky bacon (cut or scissored into 2.5cm / 1 inch strips)
- 1 teaspoon garlic-infused olive oil (see Intro)
- 125 grams chestnut mushrooms (sliced into 5mm/eighth-inch pieces)
- 250 grams chicken thigh fillets (cut into 2.5cm/1 inch pieces)
- 25 grams of plain flour
- ½ teaspoon dried thyme
- 1 tablespoon butter
- 300 millilitres hot chicken stock
- 1 tablespoon marsala
- 375 grams all-butter ready-rolled puff pastry sheet (23 x 40cm / 9 1/2 x 9½ inch)
How To Make Chicken, Mushroom, and Bacon Pie?
- Preheat the Oven: Heat your oven to 220°C.
- Cook the Bacon and Mushrooms: Heat the olive oil in a frying pan, fry the bacon until crispy, then add the mushrooms and cook until softened.
- Coat and Cook the Chicken: Toss the chicken in flour and thyme. Melt the butter in the pan, then add the chicken and any leftover flour. Stir and cook until the chicken starts to brown.
- Make the Sauce: Pour in the chicken stock and marsala, stirring to make a thick sauce. Let it bubble for 5 minutes, then remove from heat.
- Assemble the Pies: Divide the filling into two 300 ml / 1¼ cup pie dishes. Add a strip of puff pastry around the rim, then cover each dish with a pastry lid. Seal the edges with a fork.
- Bake the Pies: Bake for 20 minutes, turning halfway, until the pastry is puffed and golden.
Recipe Tips:
- Use High-Quality Puff Pastry: Always choose all-butter puff pastry for the best flavor and flakiness. Cheaper options may not puff as nicely.
- Don’t Skip Coating the Chicken in Flour: This step helps thicken the sauce and makes the filling rich and creamy. Make sure every piece is well-coated.
- Cook the Sauce Until It Thickens: Let the sauce bubble for at least 5 minutes so it’s not too runny. A thicker sauce will prevent the pastry from becoming soggy.
- Seal the Pastry Properly: Press the edges of the pastry firmly with a fork to seal the pies. This keeps the filling from spilling out while baking.
- Bake in the Middle of the Oven: For even cooking and perfect puffed pastry, place the pies in the center of the oven and turn them halfway through baking.
How To Store Leftovers?
- Refrigerate: Let the leftover pie cool completely to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the filling to cool fully, then transfer it to a freezer-safe container. Freeze for up to 3 months.
Nutrition Facts:
- Calories: 620 kcal
- Total Fat: 35 g
- Saturated Fat: 15 g
- Cholesterol: 110 mg
- Sodium: 780 mg
- Potassium: 520 mg
- Total Carbohydrate: 38 g
- Dietary Fiber: 2 g
- Sugars: 2 g
- Protein: 35 g
Try More Nigella Lawson Recipes:
- Nigella Chicken And Mushroom Pie Recipe
- Nigella Chicken Stroganoff Recipe
- Nigella Chicken And Chorizo Tray Bake
Nigella Chicken, Mushroom and Bacon Pie
Description
This cozy chicken, mushroom, and bacon pie is full of hearty flavors and wrapped in flaky puff pastry. The creamy filling, made with tender chicken, savory bacon, and mushrooms, is perfect for a satisfying meal. This recipe is easy to make and works great for a special dinner or a cozy night in.
Ingredients
Instructions
- Preheat the Oven: Heat your oven to 220°C.
- Cook the Bacon and Mushrooms: Heat the olive oil in a frying pan, fry the bacon until crispy, then add the mushrooms and cook until softened.
- Coat and Cook the Chicken: Toss the chicken in flour and thyme. Melt the butter in the pan, then add the chicken and any leftover flour. Stir and cook until the chicken starts to brown.
- Make the Sauce: Pour in the chicken stock and marsala, stirring to make a thick sauce. Let it bubble for 5 minutes, then remove from heat.
- Assemble the Pies: Divide the filling into two 300 ml / 1¼ cup pie dishes. Add a strip of puff pastry around the rim, then cover each dish with a pastry lid. Seal the edges with a fork.
- Bake the Pies: Bake for 20 minutes, turning halfway, until the pastry is puffed and golden.
Notes
- Use High-Quality Puff Pastry: Always choose all-butter puff pastry for the best flavor and flakiness. Cheaper options may not puff as nicely.
- Don’t Skip Coating the Chicken in Flour: This step helps thicken the sauce and makes the filling rich and creamy. Make sure every piece is well-coated.
- Cook the Sauce Until It Thickens: Let the sauce bubble for at least 5 minutes so it’s not too runny. A thicker sauce will prevent the pastry from becoming soggy.
- Seal the Pastry Properly: Press the edges of the pastry firmly with a fork to seal the pies. This keeps the filling from spilling out while baking.
- Bake in the Middle of the Oven: For even cooking and perfect puffed pastry, place the pies in the center of the oven and turn them halfway through baking.
Nigella Chicken, Mushroom and Bacon Pie