This Easy Chicken Pie is honestly one of my most favourite recipes ✨ ever. ✨ It’s one of those recipes where the leftovers are every bit as good as the first time round. A slice of cold leftover creamy Chicken Pie lurking is the ultimate fridge find! When you’re in need of a winter warmer comfort food dish, THIS is the recipe to turn to. The fact that we’re using ready-made sheet puff pastry here makes this a very easy, no-fuss pie. Yes, that’s right. We’re only giving it a top, which makes it ultra convenient but still delicious and hearty (but read on to find out how to give your pie a base if you’d rather). There’s plenty of flavour and you can give yourself a little win by making two at the same time – one for now and one for the freezer. Your future self will love you for it! ➡️ If you love this recipe you might also like my other pastry-topped favourites – my Steak Pie and Cheesy Vegetarian Pie. ➡️ Or other great make-ahead pies include my Shepherd’s Pie, Easy Fish Pie and my Cowboy Pie too.
Why you’ll love this Chicken and Bacon Pie
⭐️ Great for batch cooking ⭐️ Packed with extra veggies ⭐️ Ultimate comfort food meal Sometimes I think pies can be something people shy away from making because of the mistaken assumption they’re difficult to do. So, I have made it my mission to create some very simplified pie recipes so us busy cooks can make them for the whole family to enjoy – either for a special meal or a simple midweek dinner. I feel like my fine-tuning of this recipe has resulted in what I set out to achieve – a creamy chicken pie with bacon and puff pastry that is relatively quick (for a pie) and totally easy, even if you consider yourself a beginner as a cook. Oh – and SO DELICIOUS, too!
Ingredients
Oil – Any oil other than extra virgin is fine. Olive oil or sunflower oil are perfect Chicken breasts – You’ll need about x4 (or approximately 650g) Bacon – Using a smoked bacon, pancetta or prosciutto here really adds a lot of flavour to the pie. I cut mine up into very small pieces so it cooks into the sauce Onion, celery and carrots – I use frozen Soffrito mix (onions, celery and carrots chopped into small cubes). I do a big order from Ocado every month and stock the freezer up ready for this top shortcut. Or you can prepare from scratch (see notes) Dried thyme – If you have fresh thyme, use 3 tsp as it’s not as strongly flavoured Salt and black pepper Plain flour Chicken stock – Stock made with a cube is absolutely fine Milk – I used semi-skimmed as it’s what we have. Full fat will make the pie more creamy. I wouldn’t recommend skimmed it won’t be very creamy at all Puff pastry – You can use shortcrust pastry if you prefer Egg – This is for beating to wash over the pastry before cooking (which makes the topping golden and crispy)
In the freezer This recipe freezes well and is a great batch cook recipe. Make the pie and let it cool before freezing (unbaked). On the day you want it, let it thaw fully and then bake in the oven until the middle is hot through and the top is golden as normal. As you warm up your oven, put a baking tray in to heat up, then when you put your pie in the oven, sit the dish on top of the hot baking tray. I find that this really helps to cook the base of the Chicken Pie and stops a soggy bottom. You can replace the individual carrots, celery and onion ingredients for a frozen bag of ‘soffritto’, which comes already pre-chopped and all together in one bag. (I love this cheat for lots of recipes!) It might be called ‘vegetable base mix’ or something similar in some supermarkets.
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Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
