..where teens can learn to cook restaurant quality meals for the family
Creamy Chicken Pie
A deliciously creamy pie filled with tender chicken, crispy bacon, and sautéed mushrooms, all encased in a golden, flaky pastry. Perfect for a cosy family meal.
ADJUST SERVINGS
Most of our recipes are for 4 people. You can check and adjust the serving size by clicking on the red number above.
BEFORE YOU START
This pie is best served with a side of steamed vegetables or a fresh green salad. For an added twist, try adding a splash of white wine to the sauce before thickening it with flour.
GET SHOPPING!
This is a reminder to check what ingredients you need to buy and add them to your shopping list. It’s good to do your own food shopping, but at the very least, you’re head chef, so send a family member out to the shops for you!
GET ORGANISED
Remember ‘Skill 2’ of the Big 5: Become super-organised.:
Add your own private notes:
Equipment
- Large frying pan
- Ovenproof pie dish
- Rolling Pin
- wooden spoon
- Sharp knife
- Cutting board
- Whisk
- Pastry brush
Ingredients
- 1 tbsp vegetable oil
- 200 g smoked bacon lardons
- 500 g chicken breast diced
- 250 g chestnut mushrooms
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 50 g butter
- 2 tbsp plain flour
- 300 ml chicken stock
- 150 ml double cream
- 1 tbsp Dijon mustard
- 1 tbsp fresh thyme leaves
- Salt and pepper to taste
- 500 g ready-rolled puff pastry
- 1 egg beaten (for egg wash)
Instructions
Prep in Advance
- Gather all ingredients and equipment.
- Preheat your oven to 200°C (180°C fan, 400°F).
Let’s Cook!
- Heat the oil in a large frying pan over medium heat.
- Add the bacon lardons and cook until crispy, about 5 minutes.
- Remove the bacon with a slotted spoon and set aside.
- In the same pan, add the diced chicken and cook until browned all over, about 7 minutes. Remove and set aside with the bacon.
- Add the butter to the pan and let it melt.
- Stir in the onions and cook until softened, about 5 minutes.
- Add the minced garlic and cook for an additional 1 minute.
- Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
- Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for 1 minute to remove the raw flour taste.
- Gradually pour in the chicken stock while whisking continuously to avoid lumps.
- Stir in the double cream and Dijon mustard.
- Add the thyme leaves, and season with salt and pepper to taste.
- Let the sauce simmer for 5 minutes until thickened.
- Return the chicken and bacon to the pan, stirring to coat everything in the creamy sauce. Remove from heat.
- Roll out the puff pastry on a lightly floured surface to fit your pie dish, ensuring there is enough to cover the top.
- Pour the chicken, bacon, and mushroom filling into the pie dish.
- Cover with the puff pastry, trimming any excess.
- Seal the edges by pressing down with a fork, and make a few small slits in the top to allow steam to escape.
- Brush the pastry with the beaten egg for a golden finish.
- Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and puffed.
- Let the pie rest for 5 minutes before serving.
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