chicken, bacon and mushroom pie

Every now and then I get a crazy craving for good, wholesome comfort food. I fight it for as long as I can but sometimes I just give into it – like last night. One of my go to recipes is this super yummy chicken, bacon and mushroom pie. It’s proper man food as well so I score points there too!

This is actually a Nigella Lawson recipe that I found a few years ago while I was still dating Dan and wanted him to think that I was all kinds of fabulous.
It’s really easy to make, no fancy ingredients and is always great the next day for lunch (I find heating it up in the microwave makes the pastry a bit chewy so pop it back in the oven).
The recipe below is based on Nigellas one but isn’t exactly the same.

Chicken, bacon and mushroom pie (serves 6)
1 packet bacon (try buy the chopped up one, makes life a bit easier)
4 chicken fillets cubed
Punnet if mushrooms chopped
2 tablespoons garlic oil (I just mix some olive oil and garlic together)
Flour
1 tablespoon butter
500ml stock
2 rolls puff pastry (1 if you are just going to have a crust on the top)
Preheat your oven to 220 C.
Fry the bacon in the garlic oil until crispy.
Add the mushrooms and cook until they are soft.
Add the butter.
Turn the chicken in the flour until it’s coated and add to the pot along with the extra flour and cook until the chicken has coloured.
Add the stock and let it bubble for 5 minutes.
Line your dish (I use a square one about 15cm in depth) with puff pastry on the bottom and sides and cut your top layer to size. If you have left over pastry, make some cute shapes to put on top.
Pour the hot mixture into your pie dish and lay the top crust on top of it with any shapes you made.
Bake for 40-50 minutes or until he pie crust looks crispy.

Happy cooking (and eating)!

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