The aroma of chicken and bacon pie wafting from the oven is enough to make anyone stop in their tracks. This ultimate comfort food features a buttery, flaky pastry encasing a rich filling of succulent chicken, crispy bacon, and vibrant veggies, all wrapped in a creamy gravy. Perfect for a cozy family dinner, this Chicken and Bacon Pie not only brings warmth to the table but is also a welcome leftover—transforming tomorrow’s meal into another delightful feast. Plus, with simple ingredients and straightforward steps, you’ll find that creating this savory pie is as satisfying as devouring it. Ready to dive into pie-making magic?
Why is this Chicken and Bacon Pie a must-try?
Comforting Flavors: The rich combination of chicken, crispy bacon, and fresh vegetables creates a filling that feels like a warm hug.
Easy to Make: With just a few straightforward steps, even novice bakers can whip up this pie in no time.
Versatile Options: Feel free to customize with seasonal veggies or herbs, making it a dish that suits any palate.
Make-Ahead Friendly: Perfect for busy weeknights! Prepare ahead of time and simply pop it in the oven when you’re ready to enjoy. If you love organization, check out my Onion Potato Hand pie for another make-ahead winner!
Leftover Heaven: This pie retains its deliciousness and is just as tasty the next day, making it a go-to choice for meal prep!
Get ready to amaze your family with this recipe that truly elevates the everyday dinner experience. Happy baking!
Chicken and Bacon Pie Ingredients
For the Pastry
• Plain Flour – Essential for the pie crust; can substitute with gluten-free flour for a gluten-free version.
• Salted Butter – Adds flavor and texture; use unsalted butter if preferred, adding a pinch of salt.
• Large Egg – Acts as a binding agent in the pastry; ensure it’s cold for a flakier crust.
• Cold Water – Provides hydration for the pastry; replace some with ice water for extra flakiness.
For the Filling
• Diced Bacon – Infuses flavor and richness; can substitute with turkey bacon for a lighter option.
• Diced Boneless Skinless Chicken Thighs – The main protein source; chicken breast can be used for a leaner option.
• Brown Onion – Serves as the aromatic base for the filling; shallots or leeks can be alternatives.
• Carrots – Adds sweetness and texture; substitute with parsnips for a unique variation.
• Celery Sticks – Enhances flavor; fennel can be used for a different taste.
• Fresh Thyme Leaves – Provides herbal flavor; dried thyme can substitute, but use half the amount.
• Apple Cider – Contributes depth of flavor; can substitute with white wine or chicken broth.
• Plain Flour – Acts as a thickening agent for the filling; cornstarch can be a gluten-free option.
• Chicken Stock – Serves as the flavor base; homemade stock is preferred, but low-sodium store-bought works well.
• Thickened Cream (Heavy Cream) – Adds richness and creaminess; substitute with coconut cream for a dairy-free option.
• Dijon Mustard – Enhances tangy depth; substitute with yellow mustard or omit entirely for a milder flavor.
Step‑by‑Step Instructions for Chicken and Bacon Pie
Step 1: Prepare the Pastry
In a food processor, combine plain flour and salted butter, pulsing until the mixture resembles fine breadcrumbs. Add a large egg and cold water gradually, mixing until the dough forms clumps. Turn the dough onto a lightly floured surface, shape it into a disc, wrap in cling film, and chill in the fridge for at least 1 hour, allowing the flavors to meld and the butter to firm up.
Step 2: Cook the Filling
In a large skillet over medium heat, cook diced bacon until crispy, about 5-7 minutes, then transfer to a bowl. In the same skillet, add diced boneless skinless chicken thighs, browning them for about 5 minutes. Remove the chicken and scrape the pan to deglaze with apple cider, then sauté chopped brown onion, carrots, celery, and fresh thyme for 5-6 minutes until tender.
Step 3: Thicken the Filling
Return the chicken and bacon to the skillet, adding a sprinkle of plain flour, chicken stock, thickened cream, and Dijon mustard. Stir well, bringing the mixture to a simmer for about 3-4 minutes until it thickens, creating a luscious, creamy filling. Once thickened, remove the skillet from heat and allow the filling to cool slightly.
Step 4: Assemble the Pie
Preheat your oven to 200°C (400°F). On a floured surface, roll out the chilled pastry to fit your pie dish. Lay the pastry in the dish, filling it with the cooled chicken and bacon mixture. Roll out a second layer of pastry for the top, place it over the filling, crimp the edges to seal, and brush with a beaten egg for a golden finish. Don’t forget to poke vent holes for steam to escape.
Step 5: Bake the Pie
Transfer the Chicken and Bacon Pie to the preheated oven and bake for 50-60 minutes, or until the pastry is golden brown and flaky. Keep an eye on it to avoid burning and ensure an even bake. Once done, remove from the oven and let the pie rest for 10 minutes, allowing the filling to settle for the perfect slice.
What to Serve with Ultimate Chicken and Bacon Pie
The warmth of a freshly baked pie creates a comforting dining experience paired with delightful sides and drinks.
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Creamy Mashed Potatoes:
Their buttery richness and smooth texture bring a luxurious touch, perfectly complementing the pie’s savory filling. -
Steamed Green Beans:
Crisp and vibrant, they add a fresh crunch that balances the richness of the pie. A sprinkle of lemon juice enhances their flavor. -
Garlic Bread:
Toasty and fragrant, this bread is perfect for mopping up any leftover creamy gravy on your plate, making every bite a treat. -
Simple Garden Salad:
A light, refreshing mix of greens with a tangy vinaigrette contrasts the pie’s heaviness, bringing balance to your meal. Add cherry tomatoes for a burst of sweetness! -
Roasted Root Vegetables:
Caramelized and slightly sweet, these vegetables deepen the overall flavor profile, harmonizing beautifully with the chicken and bacon. -
Apple Cider:
A chilled glass of apple cider brings a hint of sweetness that complements the savory pie nicely, making it a delightful drink pairing. -
Chocolate Mousse:
This light yet indulgent dessert rounds off the meal with a rich treat, creating a satisfying ending after such hearty fare.
Your family will savor the delicious combination, creating unforgettable mealtime memories!
Chicken and Bacon Pie Variations
Feel free to customize your chicken and bacon pie with delightful twists that will excite your taste buds!
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Gluten-Free: Swap plain flour with a gluten-free flour blend for a deliciously inclusive pie that everyone can enjoy.
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Veggie Lover: Add frozen peas or corn to the filling for a pop of color and sweetness, making every bite more fun and flavorful.
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Earthy Flavor: Substitute mushrooms for some of the vegetables to bring in a rich and earthy taste that complements the chicken beautifully.
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Herb Variation: Experiment with fresh herbs like rosemary or parsley to elevate the aromatic quality of your filling, adding a new layer of complexity.
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Lighten It Up: Use turkey bacon instead of traditional bacon for a lighter option without sacrificing that smoky flavor. Your taste buds will appreciate this healthier twist!
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Dairy-Free: Replace thickened cream with coconut cream for a luscious filling that’s also dairy-free—perfect for vegan guests.
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Add Heat: If you’re craving something spicy, toss in a few chopped jalapeños or a dash of hot sauce to the filling for a kick that will light up your meals.
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Different Cheeses: Mix in your favorite cheese, like cheddar or feta, for added creaminess and flavor. This can really elevate the comfort factor of this classic dish!
Explore these variations to discover even more delicious ways to enjoy your chicken and bacon pie. And if you’re looking for other comforting options, don’t miss out on my Chicken Bacon Pie or the unique flavor of Firecracker Chicken Bliss!
How to Store and Freeze Chicken and Bacon Pie
Fridge: Store leftover chicken and bacon pie in an airtight container for up to 3 days. Reheat in the oven or air fryer to restore its crispness.
Freezer: You can freeze the pie for up to 3 months. Make sure it cools completely, then wrap it tightly in plastic wrap and foil before freezing.
Baking from Frozen: Bake directly from frozen at 180°C (350°F) for 60-75 minutes, covering with foil in the first half to prevent over-browning.
Make-Ahead: Prepare the chicken and bacon pie in advance and keep it in the fridge for 2-3 days before baking. This allows for a hearty meal ready to pop in the oven.
Expert Tips for Chicken and Bacon Pie
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Keep It Cold: Ensure all your pastry ingredients are cold to achieve an ultra-flaky crust. Cold butter and water are vital for the best chicken and bacon pie.
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Avoid Overworking: When mixing your pastry, handle it gently. Overworking can lead to a tough crust, which no one wants!
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Deglaze Wisely: After cooking the bacon and chicken, deglaze with apple cider properly to capture all those tasty bits without burning the fond.
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Monitor Baking: Keep an eye on your pie while baking. If the edges brown too quickly, cover them with foil to prevent burning while the center cooks.
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Reheat Right: To maintain crispiness, reheat leftovers in an air fryer or oven. This avoids a soggy crust, ensuring the chicken and bacon pie remains delightful!
Make Ahead Options
These Chicken and Bacon Pies are perfect for busy weeknights, allowing you to savor homemade comfort food without the last-minute rush! You can prepare the entire pie (from crust to filling) up to 3 days in advance. Simply assemble the pie, then wrap it tightly in plastic wrap and refrigerate until you’re ready to bake. To maintain the pie’s flaky crust and rich filling, it’s best to bake it right from the fridge; just add an extra 10-15 minutes to the baking time. When you’re ready to enjoy a delicious meal, simply pop the Chicken and Bacon Pie into a preheated oven, and in no time, you’ll have a warm, hearty dinner that tastes like it was made fresh just for you!
Chicken and Bacon Pie Recipe FAQs
What type of chicken works best for Chicken and Bacon Pie?
Diced boneless skinless chicken thighs are my favorite for this recipe due to their juicy texture. However, if you’re looking for a leaner option, chicken breast can also be used. Just be sure not to overcook it to keep the meat tender and flavorful!
How should I store leftovers of my Chicken and Bacon Pie?
Leftover Chicken and Bacon Pie can be stored in an airtight container in the fridge for up to 3 days. When reheating, the oven or air fryer works best to restore that lovely flaky crust. Just reheat it at a moderate temperature to warm through without losing crispiness.
Can I freeze Chicken and Bacon Pie?
Absolutely! Once the pie has cooled completely, wrap it tightly in plastic wrap and foil. It can be frozen for up to 3 months. When you’re ready to enjoy it, bake directly from frozen at 180°C (350°F) for 60-75 minutes, covering it with foil initially to avoid over-browning.
Any tips for making the pastry flakier?
Yes! Keeping your ingredients cold is key. Use cold butter and ice water in your pastry. Additionally, try to handle the dough as little as possible to prevent it from becoming tough. If you’re looking for extra flakiness, chilling the dough for an hour before rolling it out makes a big difference!
What should I do if my pie filling is too runny?
If you find your filling is too runny, you can thicken it by creating a slurry with some additional plain flour or cornstarch mixed with a little cold water, then stirring it into the simmering filling until it thickens. Let it cook for a few more minutes to ensure the flour flavor is cooked out.
Are there any dietary considerations for the Chicken and Bacon Pie?
Definitely! You can make this pie gluten-free by using a gluten-free flour blend in both the pastry and filling. If you’re looking to make it dairy-free, substitute thickened cream with coconut cream. And for a lighter version, using turkey bacon is a great option. Always remember to check for allergies in your ingredients!
Comforting Chicken and Bacon Pie That Tastes Like Home
Ingredients
Equipment
Method
- Prepare the Pastry: In a food processor, combine plain flour and salted butter, pulsing until the mixture resembles fine breadcrumbs. Add a large egg and cold water gradually, mixing until the dough forms clumps. Turn the dough onto a lightly floured surface, shape it into a disc, wrap in cling film, and chill in the fridge for at least 1 hour.
- Cook the Filling: In a large skillet over medium heat, cook diced bacon until crispy, about 5-7 minutes, then transfer to a bowl. In the same skillet, add diced boneless skinless chicken thighs, browning them for about 5 minutes. Remove the chicken and deglaze with apple cider, then sauté chopped brown onion, carrots, celery, and fresh thyme for 5-6 minutes until tender.
- Thicken the Filling: Return the chicken and bacon to the skillet, adding a sprinkle of plain flour, chicken stock, thickened cream, and Dijon mustard. Stir well, bringing the mixture to a simmer for about 3-4 minutes until it thickens. Remove the skillet from heat and allow the filling to cool slightly.
- Assemble the Pie: Preheat your oven to 200°C (400°F). Roll out the chilled pastry to fit your pie dish. Lay the pastry in the dish, filling it with the cooled chicken and bacon mixture. Roll out a second layer of pastry for the top, crimp the edges to seal, and brush with a beaten egg for a golden finish. Poke vent holes for steam to escape.
- Bake the Pie: Transfer the Chicken and Bacon Pie to the preheated oven and bake for 50-60 minutes, or until the pastry is golden brown and flaky. Let the pie rest for 10 minutes before slicing.
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