Mary Berry Chicken And Bacon Pie Recipe

This Mary Berry Chicken And Bacon Pie Recipe is a creamy and hearty recipe, which is made with leeks and mushrooms. It’s the ultimate comfort food recipe, ready in about 1 hour 40 minutes.

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Mary Berry Chicken And Bacon Pie Ingredients

2 tbsp Olive Oil
1.5 lbs boneless, skinless chicken thighs (or breasts), cut into chunks
6 oz bacon lardons (or chopped streaky bacon)
2 leeks, washed and sliced
8 oz cremini mushrooms, sliced
¼ cup unsalted butter
¼ cup all-purpose flour
2 cups chicken stock
½ cup double cream (or heavy cream)
1 tbsp fresh thyme (or 1 tsp dried)
1 tbsp Dijon mustard
Salt and freshly ground black pepper
1 sheet (approx. 14 oz) all-butter puff pastry, thawed
1 large egg, beaten (for egg wash)

How To Make Mary Berry Chicken And Bacon Pie

Cook the Chicken: Heat 1 tbsp of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Season the chicken chunks with salt and pepper. Brown the chicken in batches, then set aside on a plate.
Cook Aromatics: Add the remaining 1 tbsp of oil to the pan. Add the bacon lardons and cook for 3-4 minutes until they start to crisp. Add the sliced leeks and mushrooms. Sauté for 8-10 minutes, until the vegetables are soft.
Make the Roux: Add the ¼ cup of butter and let it melt. Stir in the ¼ cup of flour and cook, stirring constantly, for 2 minutes. This is your roux.
Create the Sauce: Gradually whisk in the 2 cups of chicken stock, a little at a time, ensuring it’s smooth before adding more. Once all the stock is in, let it bubble and thicken.
Finish the Filling: Stir in the ½ cup of double cream, 1 tbsp of Dijon mustard, and the 1 tbsp of fresh thyme. Return the cooked chicken (and any juices) to the pot. Stir to combine and let it simmer gently for 5 minutes. Season with salt and pepper to taste.
Assemble the Pie: Pour the hot filling into a 9-inch pie dish (or a 2-quart baking dish). Let the filling cool for at least 20 minutes.
Top with Pastry: Preheat your oven to 400°F (200°C). Roll out your puff pastry sheet so it’s slightly larger than your pie dish. Lay the pastry over the filling, pressing it down onto the rim of the dish.
Crimp and Vent: Trim the excess pastry and crimp the edges with a fork or your fingers. Brush the entire top with the beaten egg. Cut 2-3 small slits in the center of the pastry to allow steam to escape.
Bake the Pie: Bake for 30-40 minutes, or until the pastry is golden brown, puffed up, and the filling is bubbling hot. Let it rest for 10 minutes before serving.

Recipe Tips

Why do I need to cool the filling? This is the secret to a crisp pastry lid! If you put puff pastry on a piping hot filling, the butter in the pastry will melt immediately, and it will turn soggy instead of puffing up. A lukewarm filling is perfect.
How do I get a golden, shiny crust? An egg wash is key. Beating one egg and brushing it all over the pastry (but not the cut edges) before baking will give you a beautiful, glossy, golden-brown finish.
Can I use chicken breasts instead of thighs? Yes, you can. However, chicken thighs have more flavor and will stay more tender during the simmering process. If using breasts, be careful not to overcook them in the first step.
Can I use shortcrust pastry instead? Absolutely. Puff pastry gives a light, flaky lid, but a shortcrust pastry lid will result in a more classic, sturdy pie. The baking time will be similar.

What To Serve With Chicken And Bacon Pie

This rich pie is best served with simple, fresh sides to cut through the creaminess.

Steamed Green Beans or Asparagus
Buttered Peas and Carrots
Creamy Mashed Potatoes
A simple green salad with a vinaigrette

How To Store Chicken And Bacon Pie

Refrigerate: Store leftovers covered in foil or in an airtight container in the refrigerator for up to 3 days.
Freeze: You can freeze the unbaked pie. Assemble it completely (but don’t add the egg wash), cover tightly with plastic wrap and foil, and freeze for up to 3 months. Bake from frozen, adding 20-30 minutes to the baking time (and adding the egg wash before it goes in).
Reheat: Reheat slices in a 350°F (175°C) oven for 15-20 minutes, or until warmed through. This will crisp the pastry up again. Avoid the microwave, as it will make the pastry soggy.

Mary Berry Chicken And Bacon Pie Nutrition Facts

(Per serving, assuming 6 servings)

Calories: ~720 kcal
Total Fat: 45g
Saturated Fat: 22g
Cholesterol: 160mg
Sodium: 980mg
Total Carbohydrate: 40g
Dietary Fiber: 4g
Sugars: 5g
Protein: 38g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this pie ahead of time?

Yes. You can make the entire filling one day in advance and store it in the pie dish, covered, in the fridge. When ready to bake, simply top with the pastry, brush with egg wash, and bake as directed.

What if I don’t have double cream?

You can substitute with heavy cream (whipping cream) at a 1:1 ratio. You could also use crème fraîche, which will add a slight, pleasant tang to the sauce.

Why is my pie filling too runny?

Your sauce may not have thickened enough. Make sure you let the flour-and-butter (roux) cook for at least 1-2 minutes, and then let the sauce (after adding the stock) bubble and simmer for a few minutes to fully thicken before you add the cream.

Try More Recipes:

Mary Berry Chicken Veronique Recipe Recipe
Mary Berry Chicken And Broccoli Bake Recipe
Mary Berry Spanish Chicken Recipe