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Recipes

Chicken & Bacon Pot Pie

Crack through that golden, flaky pastry lid and you'll be met with the kind of creamy filling that makes a cold evening feel like the best night of the week.

Juicy chunks of our chicken thighs paired with smoky streaky bacon in a velvety herb sauce.

It's the sort of pie that earns you serious bragging rights at the dinner table. And the best part? It's a lot easier to pull off than it looks.

Prep Time:

25 mins

Cook Time:

45 mins

Servings:

4-5

Tags:

Ingredients

700g Chicken Thighs, boneless, skinless cut into chunks
200g Gourmet Streaky Bacon or Shoulder Bacon, roughly chopped
1 sheet frozen puff pastry, thawed
1 large onion, diced
2 cloves garlic, minced
2 stalks celery, sliced
1 cup frozen peas
1 cup chicken stock
1 cup cream
2 tbsp plain flour
2 tbsp butter
1 tsp fresh thyme leaves
1 egg, beaten (for egg wash)
Salt and pepper to season

Cooking Instructions

Preheat your oven to 200°C. Season the chicken thigh chunks with salt and pepper.
In a large ovenproof pan or pot, cook the bacon over medium-high heat until lightly golden. Remove and set aside, leaving the fat in the pan.
Add the chicken to the same pan and brown for 3-4 minutes per side. Remove and set aside with the bacon.
Reduce heat to medium. Add butter, onion, celery, and garlic to the pan and cook for 4-5 minutes until softened.
Sprinkle over the flour and stir to combine. Cook for 1 minute.
Gradually pour in the chicken stock and cream, stirring constantly to avoid lumps. Bring to a gentle simmer.
Return the chicken and bacon to the pan. Add frozen peas and thyme. Stir to combine and simmer for 5 minutes. Taste and season.
Pour the filling into a deep baking dish. Allow to cool slightly.
Lay the puff pastry sheet over the top, pressing gently around the edges to seal. Score a small cross in the centre to allow steam to escape. Brush with beaten egg.
Bake for 25-30 minutes until the pastry is puffed and deep golden. Serve immediately.