Chicken & Bacon Pie

A luscious combination of poultry & swine in a rich sauce.

A farm favourite!

Farm Favourite

This was always one of my favourites as a child. Mum would make up a huge batch of these pies in individual portion size. They never lasted long.

Melt a generous blob of butter in a large frypan & sauté off a finely diced onion. Add in half a dozen diced bacon rashers & 500g worth of diced chicken thigh.

Next, simply bung in 4 tablespoons of plain flour & make sure everything gets a nice coating. Cook long enough to get rid of that flour taste.

Remove the pan from the heat & pour in 2 cups of chicken stock. Give it a jolly good stir before returning to the heat. Bring it up to a simmer for about 5 minutes then set it aside to cool.

Pour the filling into a pie dish then cover with a sheet of puff pastry. Cut a few slits in the top of the pie lid & whack in a 180c oven for half an hour.


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