Chicken and Bacon Pie

Name: Chicken and Bacon Pie
Cook time: 45 min
Yield: 6
Ingredients: 500g boneless chicken thigh fillets, trimmed and cut into 3cm pieces; 2 smoked streaky rashers, diced; 2 tbsp rapeseed or olive oil; 1 large carrot, peeled and diced; 1 large leek, finely sliced; 1 stick of celery, finely sliced; 100g mushrooms, cleaned and sliced; Salt and freshly ground black pepper; 2 tbsp plain flour; 100ml dry white wine; 300ml chicken stock; 100ml cream; 2 tbsp wholegrain mustard; A handful fresh flatleaf parsley, chopped; 15g butter; 40g mature cheddar cheese, grated; 75g breadcrumbs

There are lots of options to change up this pie. Mashed potatoes, puff or phyllo pastry would all work well. You could also use chicken fillets and bacon lardons. Spinach would make a nice addition.

6 people

45 min

Nutrition per serving

kcal

482kcal
protein

27g
saturates

10g
iron

3.9mg
carbs

27g

Ingredients

500g boneless chicken thigh fillets, trimmed and cut into 3cm pieces
2 smoked streaky rashers, diced
2 tbsp rapeseed or olive oil
1 large carrot, peeled and diced
1 large leek, finely sliced
1 stick of celery, finely sliced
100g mushrooms, cleaned and sliced
Salt and freshly ground black pepper
2 tbsp plain flour
100ml dry white wine
300ml chicken stock
100ml cream
2 tbsp wholegrain mustard
A handful fresh flatleaf parsley, chopped
15g butter
40g mature cheddar cheese, grated
75g breadcrumbs

To serve: Green salad and a little extra parsley

Main

500g boneless chicken thigh fillets, trimmed and cut into 3cm pieces
2 smoked streaky rashers, diced
2 tbsp rapeseed or olive oil
1 large carrot, peeled and diced
1 large leek, finely sliced
1 stick of celery, finely sliced
100g mushrooms, cleaned and sliced
Salt and freshly ground black pepper
2 tbsp plain flour
100ml dry white wine
300ml chicken stock
100ml cream
2 tbsp wholegrain mustard
A handful fresh flatleaf parsley, chopped
15g butter
40g mature cheddar cheese, grated
75g breadcrumbs

Side

To serve: Green salad and a little extra parsley

Preheat the oven to Gas Mark 3, 170°C.

To make the filling: Heat the oil in a large frying pan over a medium-high heat. Add the bacon and cook for a minute or two before adding the carrot, leek, celery, and mushrooms. Cook for 4-5 minutes until the vegetables have softened.

Season the chicken and add it to the frying pan. Cook for another 3-4 minutes, stirring regularly. Stir in the flour then add the wine and allow to bubble up and cook for a minute or two to allow the wine to reduce. Then add the stock and cream. Stir for a minute or two then add the mustard and parsley and bring back to a simmer. Taste and season.Transfer the filling to a baking dish. A 22cm round dish works well.

To make the topping: Melt the butter then mix it with the cheese and breadcrumbs. Spoon this mixture over the chicken.

To cook: Place the pie in the preheated oven and bake for 20 minutes until bubbling.