Easy Chicken Pie {with Bacon & Puff Pastry}

A close up of a creamy chicken and bacon pie, with a spoon in ready to serve a portion. A creamy filling shown inside.

4.97 from 187 votes

Easy Chicken Pie {with Bacon & Puff Pastry}

This simple recipe for Chicken Pie has everything you need in a comfort food pie. With its tasty meat, extra veggies, creamy sauce and light fluffy pastry topping, it's an ideal and simple homemade pie.

Prep Time15

Cook Time1

Total Time1

Course: Main Course

Cuisine: Family Food

Servings: People

Author: Sarah Rossi

Ingredients

For the chicken pie filling:

1 tbsp Oil See notes
4 Skinless, boneless chicken breasts About 650g
200 g Smoked bacon See notes
1 Onion See notes
3 Celery sticks See notes
3 Carrots See notes
2 tsp Thyme See notes
Sea salt and freshly ground black pepper
75 g Plain flour
300 ml Chicken stock Made from a cube is fine
300 ml Milk See notes

For the pie:

320 g Puff pastry sheet See notes
1 Egg Beaten

Instructions

Heat your oil in a large frying pan or saucepan and add the chicken and bacon. Cook for about 5-10 minutes until just starting to turn brown.
Add in the vegetables and cook for a further 5 minutes until they start to soften.
Add the flour and thyme and stir through everything, cook for 5 minutes.
Gradually add the stock and milk to the vegetable and flour mix, stirring until the sauce is smooth. Leave to bubble away and thicken for about 10 minutes.
Spoon into a pie dish and leave to cool for at least 30 minutes if you have time.
Smooth the pastry over the top of the filling.
Decorate the pie with cut out shapes if you feel that way inclined and brush with the beaten egg.
When you are ready to bake the pie, preheat the oven to 220C and bake for about 30 minutes until the filling is hot throughout and the pastry is crisp and golden.

Notes

Oil: Any oil other than extra virgin is fine. Olive oil or sunflower oil are perfect

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

Vegetables: I buy a ‘soffritto’ mix if available to save having to chop the celery, carrots and onions. It might be called ‘vegetable base mix’ or something similar in some supermarkets

Thyme: This is for dried thyme. If you have fresh thyme, use 3 tsp as it's not as strongly flavoured

Chicken stock: Stock made with a cube is absolutely fine

Milk: I used Semi-skimmed as it's what we have. Whole milk will make the pie more creamy. I wouldn't recommend Skimmed if possible as it won't be very creamy at all

Puff pastry: As mentioned in the post above, if you prefer a pie with a base, go right ahead and use two sheets of pastry. Just be sure to cook it so the bottom is crispy and cooked through

Type of dish: I used a 20 x 30cm oven proof dish, however you could use any size you have that is suitable for 6 people and roll the pastry accordingly. You could also make individual pies if you preferred.

Nutrition