Creamy Chicken & Bacon Pie

How to make a Creamy Chicken and Bacon Pie.

Ingredients: Serves 4-6

For the Pie filling:

  • 450 g chicken, chopped
  • 4 bacon rashers
  • 1 onion, chopped
  • 350 ml chicken stock
  • 200 ml creme fraiche
  • 1 tbsp cornflour, mixed with a little water

For the Pastry topping:

  • 1 ready rolled puff pastry
  • 1 egg for glazing


  1. Sautee onion then add bacon and cook for 2 minutes.
  2. Add the chicken until fully cooked.
  3. Add the chicken stock, crème fraiche, corn flour with water and pepper.
  4. Simmer until sauce has thickened.
  5. Pour into your pie tray/ceramic dish and leave to cool for 10 -15 minutes.
  6. Place the puff pastry over the top, pushing the sides down.
  7. Glaze the top of the pastry with your beaten egg to make it nice and golden brown.
  8. Pierce a few air holes on the top of the pastry to allow it to breathe.
  9. Bake in the over 190C-200C for 20-25 minutes until the pastry is golden brown.
  10. Serve and enjoy!
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