bohemianwanderer – This creamy chicken and bacon pie combines tender shredded chicken. Crispy bacon, vegetables, and a rich sauce beneath a golden puff pastry topping. The recipe uses a combination of shortcrust pastry for the base and puff pastry for the top. Although the shortcrust base can be omitted if preferred.
To prepare the filling, heat 1 tablespoon of extra-virgin olive oil in a large frying pan over medium heat. Add 3 chopped bacon rashers and cook for 3–4 minutes until lightly golden and crisp. 1 finely sliced leek, 2 chopped garlic cloves, 2 finely chopped celery stalks, and 1 diced large carrot. Then cook for 6–8 minutes until the vegetables have softened.
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Add 1 tablespoon of unsalted butter and 1 tablespoon of plain flour. Stirring for about 1 minute to form a paste. Add 1 teaspoon of Dijon mustard. then gradually whisk in 250ml of chicken stock and 200ml of thickened cream until the mixture becomes smooth and slightly thickened.
Stir in 350g of cooked shredded chicken, 155g of frozen peas. And 1 tablespoon of chopped flat-leaf parsley or thyme leaves. Season generously with salt and black pepper. Then simmer for 3–4 minutes, stirring occasionally so the ingredients are evenly combined. Remove the pan from the heat and allow the filling to cool slightly before assembling the pie.
Assemble the Pie With Puff Pastry
Once the filling has cooled slightly, prepare 1 thawed frozen shortcrust pastry sheet if using it as the base and 1 thawed puff pastry sheet for the topping. Place the shortcrust pastry into the pie dish and fill it with the creamy chicken and bacon mixture, spreading the filling evenly across the base.
Cover the filling with the puff pastry sheet and press the edges firmly to seal the pie. Trim away any excess pastry if necessary. Then whisk 1 egg and brush it over the surface of the puff pastry. The egg wash will help the pastry develop a golden and glossy finish during baking.
Bake the pie until the puff pastry has risen and turned golden brown and crisp. Allow it to rest briefly before serving so the creamy filling can settle.
The finished pie combines the savoury flavour of bacon with tender chicken and a creamy sauce enriched with chicken stock and Dijon mustard. Leek, celery, carrot, and peas add texture and balance to the filling, while the flaky puff pastry provides a crisp contrast to the soft and creamy interior.
