Mary Berry Chicken And Bacon Pie​ Recipe

This hearty Mary Berry Chicken And Bacon Pie Recipe is made with tender chicken thighs, salty bacon, leeks, mushrooms, and a rich cream sauce, all tucked under a golden puff pastry crust. The result is a savory and deeply comforting main course with a flaky, buttery topping that is simply irresistible. This pie is perfect for a cozy family dinner on a chilly evening and serves 4-6 people.

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Mary Berry Chicken And Bacon Pie Recipe Ingredients

For the Filling:

• 1 tablespoon olive oil
• 6 boneless, skinless chicken thighs, cut into bite-sized pieces
• 6 slices of smoked bacon, chopped
• 2 leeks, washed and sliced
• 8 ounces (225g) chestnut mushrooms, sliced
• 2 tablespoons all-purpose flour
• 1 1/4 cups (300ml) chicken stock
• 1/2 cup (120ml) double cream
• 1 tablespoon fresh parsley, chopped
• Salt and freshly ground black pepper, to taste

For the Topping:

• 1 (11-ounce / 320g) sheet of ready-rolled puff pastry
• 1 medium egg, beaten (for egg wash)

How To Make Mary Berry Chicken And Bacon Pie Recipe

1. Cook the bacon and chicken: Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chopped bacon and cook until crisp. Remove with a slotted spoon and set aside. In the same pan, add the chicken pieces and cook until golden brown on all sides. You may need to do this in batches. Remove the chicken and set it aside with the bacon.
2. Sauté the vegetables: Reduce the heat to medium and add the sliced leeks and mushrooms to the pan. Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened and released their liquid.
3. Create the sauce: Sprinkle the all-purpose flour over the cooked vegetables and stir for one minute. This step cooks out the raw flour taste. Gradually pour in the chicken stock, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook for 2-3 minutes until the sauce has thickened.
4. Combine the filling: Stir the double cream into the sauce. Return the cooked chicken and bacon to the pan, along with any collected juices. Add the chopped parsley and season with salt and pepper. Stir everything together and remove from the heat. Allow the filling to cool completely.
5. Assemble the pie: Preheat your oven to 400°F (200°C). Pour the cooled chicken and bacon filling into a 1.5-quart pie dish. Unroll the puff pastry sheet and lay it over the top of the dish. Trim the excess pastry around the rim and press the edges down with a fork to seal.
6. Bake the pie: Brush the top of the pastry with the beaten egg. This is called an egg wash and it will give the pie a beautiful golden shine. Cut 2-3 small slits in the center of the pastry to allow steam to escape. Bake for 25-30 minutes, or until the pastry is puffed up, golden brown, and the filling is bubbling.

Recipe Tips

• Cool the Filling Completely: This is the most important tip for a crisp pastry topping. Placing hot filling under puff pastry will cause it to melt and steam from underneath, resulting in a soggy lid.
• Use Chicken Thighs: Chicken thighs have more flavor and fat than chicken breasts, which means they stay incredibly tender and juicy during the cooking process, making them perfect for pies.
• Don’t Skip the Egg Wash: Brushing the pastry with beaten egg before baking is essential for achieving that classic, shiny, deep golden-brown finish.
• Cut Steam Vents: The small slits in the pastry lid are crucial. They allow steam from the hot filling to escape, which prevents the pastry from becoming soggy and helps it to cook evenly.

What To Serve Chicken And Bacon Pie

This classic chicken and bacon pie is a comforting meal that pairs perfectly with traditional sides. Serve it with a generous portion of creamy mashed potatoes to soak up the sauce, alongside steamed green beans, buttered peas, or glazed carrots. A simple leafy green salad with a sharp vinaigrette also provides a nice, fresh contrast to the richness of the pie.

How To Store Chicken And Bacon Pie Leftovers

Refrigerate: Allow the pie to cool completely, then cover it tightly with foil or transfer slices to an airtight container. Store in the refrigerator for up to 3 days. Reheat individual slices in the oven at 350°F (175°C) for 15-20 minutes until hot. Freeze: You can freeze the pie baked or unbaked. To freeze unbaked, assemble the pie but do not add the egg wash. Wrap it tightly in plastic wrap and then foil and freeze for up to 3 months. Bake from frozen, adding an extra 20-25 minutes to the cooking time.

Mary Berry Chicken And Bacon Pie Recipe Nutrition Facts

• Calories: 610 kcal
• Total Fat: 40g
• Saturated Fat: 18g
• Cholesterol: 160mg
• Sodium: 750mg
• Total Carbohydrate: 30g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 32g

Frequently Asked Questions

• Can I use shortcrust pastry instead of puff pastry? Yes, you can use shortcrust pastry for a more traditional pie with a base and a lid. You will need to blind-bake the bottom crust first to prevent it from becoming soggy before adding the filling and top crust.
• Can I make this pie ahead of time? Absolutely. You can prepare the filling up to two days in advance and store it in the refrigerator. When you’re ready to eat, simply pour the cold filling into the pie dish, top with pastry, and bake as directed.
• What can I use instead of leeks? If you don’t have leeks, you can substitute them with two medium-sized yellow onions. The flavor will be slightly different but still delicious.
• My sauce seems too thin. What should I do? If your sauce is thinner than you’d like, you can let it simmer for a few extra minutes on the stove to reduce and thicken before you remove it from the heat to cool.