- 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
Chicken and Bacon Pie
6 people
45 min
Nutrition per serving
-
kcal482kcal
-
protein27g
-
saturates10g
-
iron3.9mg
-
carbs27g
Ingredients
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
Method
Copy TextPreheat 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.
The Quality Mark & You
Learn moreMethod
Copy TextPreheat 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.
Serving Suggestions
To serve: Sprinkle a little parsley over the top of the pie and serve with a green salad.
Chicken and Bacon Pie
Review
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