Tender chicken, smoky bacon and mushrooms in a creamy herb sauce beneath a crisp golden puff-pastry lid.
Chicken, Mushroom & Bacon Pot Pie
Description
Tender chicken, smoky bacon and mushrooms in a creamy herb sauce beneath a crisp golden puff-pastry lid.
Ingredients
Filling
Pastry
Instructions
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Heat the oven to 200°C fan.
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Fry the bacon until lightly crisp, then add the chicken and brown. Remove to a plate.
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Cook the onion and mushrooms in the same pan for 6-8 minutes, then add the garlic.
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Stir in the butter and flour, then gradually add the stock. Simmer until thickened.
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Return the chicken and bacon, add the cream, mustard and thyme, season and simmer for 5 minutes.
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Transfer to a pie dish and allow to cool for 10 minutes.
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Lay the puff pastry over the dish, trim and crimp the edge, cut a small steam hole and brush with egg.
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Bake for 25-30 minutes until the pastry is puffed and deeply golden.
Note
Cooling the filling slightly before adding the pastry helps the lid stay crisp and rise well.
chicken pot pie, chicken mushroom bacon pie, puff pastry pie
