As I stood in my cozy kitchen, the aroma of sizzling bacon filled the air, transporting me to a Sunday family gathering where laughter mingled with the enticing scent of homemade meals. That’s when I decided to whip up a Chicken and Bacon Pie, the ultimate comfort food that never fails to warm hearts and bellies. This delightful pie, featuring succulent chicken, crispy bacon, and rich, creamy gravy, is encased in a buttery, flaky crust that beckons for a slice. Not only is it a fantastic family dinner option, but it’s also a freezer-friendly recipe that can save you on busy nights. Are you ready to bring a little comfort into your week? Let’s dive into this heartwarming recipe!
Why is this Chicken and Bacon Pie special?
Comforting Delight: This Chicken and Bacon Pie becomes the centerpiece of any meal, delivering warmth and satisfaction with every bite.
Versatile Ingredients: Customize the filling by adding seasonal veggies or swapping proteins, making it suitable for every palate.
Effortless Make-Ahead: You can prepare it ahead of time or freeze for later, ensuring comfort food is always at your fingertips.
Crowd-Pleasing Flavor: It’s a guaranteed hit for family gatherings or cozy dinners, rivaling any takeout option you might consider.
Easy Instructions: Despite its impressive look, the recipe is straightforward, making it accessible for cooks of all skill levels. Dive in, and you won’t be disappointed!
Chicken and Bacon Pie Ingredients
• Perfect for a comforting meal!
For the Pie Crust
- Plain Flour (450g) – Provides the structure for the pie crust; can substitute with gluten-free flour if needed.
- Salted Butter (225g) – Adds richness and flavor to the crust; unsalted butter can be used for a milder taste.
- Large Egg (1) – Binds the pastry and adds richness; a vegan egg replacer works for dairy-free pies.
- Cold Water (⅔ cup) – Hydrates the flour to form the pastry; using ice water helps achieve the best texture.
For the Filling
- Bacon (250g) – Adds savory depth to the filling; consider ham or turkey bacon as alternatives.
- Boneless Skinless Chicken Thighs (700g) – The main protein, juicy and flavorful; chicken breast can replace it if you prefer.
- Brown Onion (1, medium) – Provides sweetness and aroma; feel free to use yellow or white onions interchangeably.
- Carrots (2, medium) – Contribute sweetness and texture; you can add frozen peas or corn for variety.
- Celery Sticks (2) – Adds to the savory base; replace with leeks for a different flavor or omit if desired.
- Fresh Thyme Leaves (2 tsp) – Introduces herbal notes; use dried thyme in smaller amounts if needed.
- Apple Cider (⅓ cup) – Enhances the flavor depth; cider vinegar is a good substitute in a pinch but reduce the amount.
- Plain Flour (2 Tbsp) – Thickens the filling to prevent runniness; cornstarch can work as a thickener in its place.
- Chicken Stock (1¾ cups) – Provides a rich base for the filling; vegetable stock is a suitable alternative for a vegetarian option.
- Thickened Cream (½ cup) – Adds creaminess; coconut cream can be used for a dairy-free option.
- Dijon Mustard (1 Tbsp) – Adds tang and depth to the gravy; any mustard will work but will change the flavor slightly.
Ready to bring some warmth to your dinner table with this Chicken and Bacon Pie recipe? Let’s get cooking!
Step‑by‑Step Instructions for Chicken and Bacon Pie
Step 1: Make the Pastry
In a food processor, combine 450g of plain flour and 225g of cubed salted butter. Pulse until the mixture resembles coarse crumbs. Add one large egg and gradually pour in ⅔ cup of ice-cold water, pulsing until the dough starts to clump together. Form the dough into a disk, wrap it in plastic, and chill in the refrigerator for at least 1 hour to ensure a flaky crust.
Step 2: Cook the Filling
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add 250g of chopped bacon and 700g of diced boneless skinless chicken thighs, cooking until the bacon is crispy and the chicken is golden. Remove the meat and deglaze the pan with a splash of water, scraping up flavorful bits left behind, before adding 1 medium chopped brown onion, 2 chopped carrots, and 2 chopped celery sticks. Cook for about 5 minutes until the vegetables are softened.
Step 3: Build the Flavor
Stir in ⅓ cup of apple cider and cook for another minute, allowing it to reduce slightly. Next, add 2 tablespoons of plain flour to the vegetable mixture and cook for 1 minute, stirring continuously to prevent clumping. Slowly pour in 1¾ cups of chicken stock and ½ cup of thickened cream, along with 1 tablespoon of Dijon mustard. Simmer for about 5 minutes until the mixture thickens, coating the back of a spoon.
Step 4: Combine Chicken and Bacon
Return the cooked chicken and bacon to the skillet, stirring until everything is well combined. Add 2 teaspoons of fresh thyme leaves and season with salt and pepper to taste. Remove the filling from heat and allow it to cool to room temperature, or if desired, chill it in the fridge to set.
Step 5: Assemble the Pie
Preheat your oven to 200°C (400°F). On a floured surface, roll out the chilled pastry into two equal rounds, each large enough to fit your pie dish. Line the pie dish with one round, then spoon the cooled chicken and bacon filling into the crust, distributing it evenly.
Step 6: Seal and Vent
Cover the filled pie with the second rolled-out pastry round. Crimp the edges together to seal the pie securely. Brush the top with an egg wash (beaten egg) for a beautiful golden color, and using a sharp knife, make several vent holes in the top to allow steam to escape while baking.
Step 7: Bake to Perfection
Place the pie in the preheated oven and bake for 50–60 minutes or until the crust is golden brown and beautifully flaky. Keep an eye on it—the pie should be bubbling slightly at the edges when done. Once cooked, let it sit for about 10 minutes before slicing and serving your delightful Chicken and Bacon Pie.
Expert Tips for Chicken and Bacon Pie
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Chill the Dough: Always chill the pastry dough for at least an hour. This ensures a flaky crust that’s light and tender when baked.
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Prevent Sogginess: Make sure to vent the pie properly to allow steam to escape. This prevents a soggy bottom and keeps the crust crispy.
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Deglaze for Flavor: When cooking the filling, don’t skip deglazing the skillet. Those flavorful bits stuck to the bottom are key to a rich and deep-tasting filling.
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Texture Matters: Let the chicken and bacon filling cool before assembling the pie. A hot filling could make the pastry soggy and affect the texture.
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Experiment with Fillings: Feel free to add a variety of vegetables or even swap the proteins in your Chicken and Bacon Pie. This adds depth and keeps the dish exciting!
How to Store and Freeze Chicken and Bacon Pie
Room Temperature: Let the pie cool completely before storing at room temperature. It can sit out for up to 2 hours but should be refrigerated after that.
Fridge: Store leftover Chicken and Bacon Pie in an airtight container in the fridge for up to 3 days. Reheat slices in the oven or microwave for best results.
Freezer: The unbaked pie can be frozen for up to 3 months. Wrap it tightly in plastic wrap and foil. Bake directly from frozen, adding 15-20 minutes to the baking time.
Reheating: For reheating, place in a preheated oven at 180°C (350°F) until warmed through, about 25-30 minutes. Enjoy that comforting taste of homemade Chicken and Bacon Pie!
Make Ahead Options
These Chicken and Bacon Pies are a fantastic option for meal prep enthusiasts, saving you time during busy weeknights! You can make the filling up to 3 days in advance; simply cook the filling (as described) and let it cool before refrigerating in an airtight container. For even more convenience, you can prepare the pastry up to 24 hours in advance, keeping it well-wrapped in the fridge to preserve its flakiness. When you’re ready to serve, roll out the pastry, assemble the pie with your chilled filling, and bake as directed, ensuring a delightful, freshly baked Chicken and Bacon Pie that feels just as warm and comforting as if made on the same day!
Chicken and Bacon Pie Variations
Looking to put your own spin on this delightful Chicken and Bacon Pie? Here are some fun and tempting ideas to inspire your culinary creativity!
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Dairy-Free: Swap thickened cream with coconut cream or a dairy-free cream alternative for a rich, creamy consistency. This is perfect for those who follow a dairy-free lifestyle yet still crave comfort food.
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Vegetarian Delight: Replace chicken and bacon entirely with a mix of mushrooms, spinach, and artichokes for a hearty vegetarian option. You’ll still enjoy a satisfying filling without any meat, adding depth with delightful earthiness.
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Gluten-Free: Use a high-quality gluten-free flour blend to ensure a buttery, flaky crust. Combine with the right fats and hydration to maintain that classic texture while keeping it gluten-free!
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Spicy Twist: Add crushed red pepper flakes or diced jalapeños to the filling for an exciting kick of heat. It’ll elevate the flavor profile, appealing to those who enjoy some spice in their comfort food.
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Herb Garden: Experiment with fresh herbs like rosemary or parsley to replace thyme or simply enhance the filling’s aroma. Fresh herbs add a garden-fresh taste that can transform the pie into something special.
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Savory Add-Ins: Consider adding diced bell peppers or zucchini to the mix, boosting the nutritional content while adding vibrant colors and flavors that make every bite exciting.
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Mustard Variations: Try using whole grain mustard or honey mustard instead of Dijon for a unique flavor profile. Each type brings its own distinct character to the traditional gravy.
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Savory Cheese: Add shredded cheese like cheddar or Gruyère into the filling for a rich, cheesy consistency that melts beautifully with every bite. Just imagine that gooey goodness mingled with the savory meats!
These variations are an excellent way to personalize your Chicken and Bacon Pie experience. Whichever idea you choose, you’re bound to create something delicious! If you’re feeling adventurous, try pairing it with one of our delightful sides, such as Onion Potato Hand or even serve it alongside our irresistible Firecracker Chicken Bliss. Happy cooking!
What to Serve with Chicken and Bacon Pie
Picture the warmth of home as you create the perfect meal to complement this comforting pie.
- Creamy Mashed Potatoes: Their buttery richness perfectly balances the flaky crust and savory filling, adding a delightful creaminess.
- Fresh Steamed Broccoli: The tender green crunch adds color and a wholesome touch, enhancing the meal’s overall freshness.
- Garlic Bread: This crispy accompaniment allows for savoring every last drop of the rich gravy, making it a favorite at the table.
- Garden Salad: A light, refreshing salad with vinaigrette cuts through the dish’s richness, bringing a burst of joy with each bite.
- Herbed Rice Pilaf: Fluffy rice infused with herbs complements the flavors of the pie while adding a textural contrast.
- Savory Coleslaw: Crisp and tangy, this slaw adds a zesty dimension that brightens the comfort of the Chicken and Bacon Pie.
- Apple Cider: Pair with a chilled glass of apple cider for a refreshing drink that echoes the pie’s subtle apple flavors in the filling.
- Chocolate Cake: For dessert, a moist chocolate cake offers the perfect sweet finale to a comforting meal that’ll leave everyone smiling.
Chicken and Bacon Pie Recipe FAQs
What is the best way to select ripe ingredients for my Chicken and Bacon Pie?
Absolutely! When choosing your ingredients, especially chicken and vegetables, look for vibrant colors and firm textures. For chicken, select pieces that are pink without any dark spots; for vegetables like carrots and celery, ensure they are crisp and fresh. If you’re opting for bacon, choose slices with a good balance of meat and fat for optimal flavor!
How should I store my Chicken and Bacon Pie, and how long will it last?
Once your pie has cooled completely, it can be stored in the fridge in an airtight container for up to 3 days. If storing at room temperature, it should not sit out for more than 2 hours to avoid spoilage. Always reheat slices in an oven for the best results; about 15-20 minutes at 180°C (350°F) should do the trick!
Can I freeze Chicken and Bacon Pie, and if so, what’s the process?
Yes, you can freeze your Chicken and Bacon Pie! If you freeze it unbaked, wrap it tightly in plastic wrap and foil to prevent freezer burn. It can be stored for up to 3 months. When you’re ready to bake, simply preheat your oven to 200°C (400°F) and bake from frozen, adding an additional 15-20 minutes to the cooking time to ensure it’s heated through.
What should I do if the filling is too runny?
No worries! If your filling is too runny, it’s important to ensure you incorporate enough thickening agent, like the 2 tablespoons of flour in the recipe. In case it looks loose while cooking, you can mix a little cornstarch with cold water separately, then stir it into the filling to help it thicken up as it simmers. Simmering for a little longer may also help!
Are there any dietary considerations for the ingredients in the Chicken and Bacon Pie?
Very! If you have allergies or dietary restrictions, make sure to substitute wisely. For a gluten-free version, use gluten-free flour for the pastry and ensure your stock is also gluten-free. To avoid dairy, replace the cream with coconut cream, and for a vegetarian option, swap the chicken and bacon with hearty mushrooms or lentils and use vegetable stock. Just get creative and cater it to your needs!
Irresistible Chicken and Bacon Pie for Ultimate Comfort Meals
Ingredients
Equipment
Method
- In a food processor, combine 450g of plain flour and 225g of cubed salted butter. Pulse until the mixture resembles coarse crumbs. Add one large egg and gradually pour in ⅔ cup of ice-cold water, pulsing until the dough starts to clump together. Form the dough into a disk, wrap it in plastic, and chill in the refrigerator for at least 1 hour to ensure a flaky crust.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add 250g of chopped bacon and 700g of diced boneless skinless chicken thighs, cooking until the bacon is crispy and the chicken is golden. Remove the meat and deglaze the pan with a splash of water, scraping up flavorful bits left behind, before adding 1 medium chopped brown onion, 2 chopped carrots, and 2 chopped celery sticks. Cook for about 5 minutes until the vegetables are softened.
- Stir in ⅓ cup of apple cider and cook for another minute, allowing it to reduce slightly. Next, add 2 tablespoons of plain flour to the vegetable mixture and cook for 1 minute, stirring continuously to prevent clumping. Slowly pour in 1¾ cups of chicken stock and ½ cup of thickened cream, along with 1 tablespoon of Dijon mustard. Simmer for about 5 minutes until the mixture thickens, coating the back of a spoon.
- Return the cooked chicken and bacon to the skillet, stirring until everything is well combined. Add 2 teaspoons of fresh thyme leaves and season with salt and pepper to taste. Remove the filling from heat and allow it to cool to room temperature, or if desired, chill it in the fridge to set.
- Preheat your oven to 200°C (400°F). On a floured surface, roll out the chilled pastry into two equal rounds, each large enough to fit your pie dish. Line the pie dish with one round, then spoon the cooled chicken and bacon filling into the crust, distributing it evenly.
- Cover the filled pie with the second rolled-out pastry round. Crimp the edges together to seal the pie securely. Brush the top with an egg wash (beaten egg) for a beautiful golden color, and using a sharp knife, make several vent holes in the top to allow steam to escape while baking.
- Place the pie in the preheated oven and bake for 50–60 minutes or until the crust is golden brown and beautifully flaky. Keep an eye on it—the pie should be bubbling slightly at the edges when done. Once cooked, let it sit for about 10 minutes before slicing and serving your delightful Chicken and Bacon Pie.
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