Chicken Bacon Pie
Indulge in the comforting flavors of a hearty **Chicken Bacon Pie**, the ultimate crowd-pleaser perfect for family dinners or special gatherings. This delicious recipe brings together tender chunks of chicken breast and crispy, smoky bacon in a rich, creamy filling enhanced by fresh thyme, garlic, and a medley of peas and carrots. Encased in golden, flaky pastry, this savory pie delivers an irresistible combination of textures and flavors. With a quick homemade roux that thickens the filling to perfection, you'll elevate classic comfort food to gourmet status. Simple to prepare yet undeniably satisfying, this chicken bacon pie is a timeless dish that's sure to impress at the dinner table. Pair it with a fresh green salad or serve it as a stand-alone centerpiece for a memorable meal everyone will love!
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Recipe Information
Ingredients
- 500 g Chicken breast
- 200 g Bacon
- 50 g Butter
- 2 tbsp All-purpose flour
- 300 ml Chicken stock
- 150 ml Heavy cream
- 100 g Frozen peas
- 2 medium Carrots (diced)
- 1 medium White onion (diced)
- 2 cloves Garlic (minced)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Thyme (fresh or dried)
- 2 sheets Pastry crust (store-bought or homemade)
- 1 large Egg (beaten, for egg wash)
Instructions
Preheat your oven to 200°C (400°F).
Cut the chicken breast into small bite-sized pieces and set aside.
In a large skillet or frying pan, cook the bacon over medium heat until crispy. Remove from the pan, chop into small pieces, and set aside.
In the same pan, melt the butter over medium heat and sauté the onions and garlic until fragrant and translucent, about 3 minutes.
Add the diced carrots and cook for an additional 5 minutes, stirring occasionally.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken stock while stirring continuously to avoid lumps. Bring to a simmer and cook until the mixture thickens slightly.
Stir in the heavy cream, thyme, salt, and black pepper. Add the cooked chicken, bacon, and frozen peas. Mix everything together and let it simmer for 5 minutes. Remove from heat and let the filling cool slightly.
Roll out one sheet of pastry and place it into a 9-inch pie dish, trimming any excess edges. Add the cooled filling, spreading it evenly.
Cover the pie with the second sheet of pastry, sealing the edges by crimping with a fork or your fingers. Trim any overhanging pastry if necessary.
Cut a few small slits into the top of the pie to allow steam to escape and brush the surface with the beaten egg.
Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and flaky.
Remove from the oven and let the pie cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 24.5 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 217 mg | 72% | |
| Sodium | 1194 mg | 52% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 5.4 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 61 mg | 5% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 601 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
