In a cozy kitchen filled with the tempting aroma of baked goods, I found myself on a mission: to create a Chicken and Bacon Pie that would evoke warmth and satisfaction in every bite. This savory delight combines tender chicken and crispy bacon with a colorful medley of vegetables, all nestled within a flaky, homemade pie crust. What makes this recipe truly special is not only its rich, creamy gravy that binds everything together but also the comforting vibe it brings to family dinners. Plus, this dish is incredibly versatile—whether you prefer crafting the crust from scratch or opting for a store-bought version, I’ve covered all the bases. Ready to dive into a heartwarming, homemade meal that’s sure to please everyone at the table? Let’s get cooking!
Why is Chicken and Bacon Pie Special?
Comforting and satisfying, this Chicken and Bacon Pie is a hug in a dish that brings everyone together. Versatility is key: choose between a homemade crust for that rustic feel or a store-bought alternative for convenience. Layers of flavor come from tender chicken, crispy bacon, and fresh veggies, all enveloped in a rich, creamy gravy. Time-saving elements allow for meal prep—make it ahead and freeze for busy days, ensuring you always have something special on hand. Whether you serve it with steaming mashed potatoes or alongside fresh green vegetables, this dish is sure to be a family favorite, reminiscent of cozy nights in.
Chicken and Bacon Pie Ingredients
For the Pie Crust
• Plain Flour (450g / 1 lb) – Provides structure to the pie crust; can be replaced with gluten-free flour.
• Salted Butter (225g / 8oz) – Adds richness and flakiness to the pastry; use unsalted butter if preferred, adjusting salt accordingly.
• Large Egg (1) – Binds the pastry; can substitute with a flax egg for a vegan option.
• Cold Water (⅔ cup) – Hydrates the pastry; ensure it’s very cold to maintain flakiness.
For the Filling
• Vegetable Oil (1 tbsp) – For frying the filling; can substitute with olive oil.
• Bacon (250g / 8 ¾ oz, diced) – Provides savory flavor and fat for the filling; Canadian bacon or pancetta can be substituted.
• Boneless Skinless Chicken Thighs (700g / 1 ½ lb, diced) – Main protein source; breast can be used, but thighs give better moisture.
• Medium Brown Onion (1, diced) – Adds sweetness to the filling; shallots can be used for a milder flavor.
• Medium Carrots (2, finely diced) – Adds sweetness and color; peas or corn could also be good additions.
• Celery Sticks (2, finely diced) – Provides crunch and flavor; leeks could serve as a substitute.
• Fresh Thyme Leaves (2 tsp) – Enhances the savory notes; dried thyme can be used in less quantity.
• Apple Cider (⅓ cup / 80ml) – Adds acidity and depth; substitute with white wine or chicken stock if necessary.
For the Gravy
• Plain Flour (2 tbsp) – For thickening the gravy; cornstarch can be used as a gluten-free thickener.
• Chicken Stock (1 ¾ cups / 430ml) – Base liquid for gravy; homemade stock is best; low-sodium versions work well.
• Thickened Cream (½ cup / 125ml) – Creates a rich gravy; can substitute with heavy coconut milk for a dairy-free version.
• Dijon Mustard (1 tbsp) – Adds a tangy depth to the filling; spicy brown mustard can also be used.
Step‑by‑Step Instructions for Chicken and Bacon Pie
Step 1: Make the Pie Crust
In a food processor, combine 450g of plain flour and 225g of cold, diced salted butter. Pulse until the mixture resembles pea-sized crumbs. Add one large egg and then gradually pour in ⅔ cup of very cold water. Pulse until the dough starts to clump together. Wrap in plastic, refrigerate for at least 1 hour to let it chill and firm up.
Step 2: Cook the Filling
In a large skillet over medium-high heat, warm 1 tablespoon of vegetable oil. Add 250g of diced bacon and cook until golden and crispy, about 5-7 minutes. Then, add 700g of diced boneless, skinless chicken thighs and cook until evenly browned, approximately 6-8 minutes, stirring occasionally. Remove from heat, set aside, and deglaze the pan with a splash of water to loosen any flavorful bits.
Step 3: Sauté Vegetables
In the same skillet, toss in 1 diced medium brown onion, 2 finely diced medium carrots, and 2 finely diced celery sticks. Stir in 2 teaspoons of fresh thyme leaves for extra flavor. Sauté the mixture over medium heat for about 5 minutes until the vegetables are softened and fragrant, creating a colorful base for your Chicken and Bacon Pie filling.
Step 4: Create Gravy
To the softened vegetables, stir in ⅓ cup of apple cider, scraping up any remaining bits from the pan. Next, sprinkle in 2 tablespoons of flour, stirring continuously for about a minute before adding 1 ¾ cups of chicken stock and ½ cup of thickened cream. Mix in 1 tablespoon of Dijon mustard, then let the gravy simmer for around 5-10 minutes until it thickens, stirring occasionally. Finally, fold in the cooked bacon and chicken, then allow the filling to cool.
Step 5: Assemble the Pie
Preheat your oven to 200°C (400°F). On a floured surface, roll out half of your chilled pie crust to fit a pie dish. Carefully line the bottom of the dish with the rolled crust. Spoon the cooled chicken and bacon filling into the crust, spreading it evenly. Roll out the second half of the crust to cover the filling, crimping the edges to seal, and create vents for steam.
Step 6: Bake
Brush the top crust with a beaten egg to achieve a golden finish. Place the Chicken and Bacon Pie into the preheated oven and bake for 50-60 minutes, or until the crust is golden brown and crisp. Once done, let it rest for about 10 minutes before slicing and serving, allowing the filling to set slightly for perfect serving.
Storage Tips for Chicken and Bacon Pie
Fridge: Store leftover Chicken and Bacon Pie in an airtight container for up to 3 days. This keeps the pie moist while preventing it from absorbing other fridge odors.
Freezer: If you want to save it for later, freeze the pie for up to 3 months. Wrap it tightly in plastic wrap, then in foil, to prevent freezer burn.
Reheating: When ready to enjoy, reheat slices in the oven at 180°C (350°F) for about 20-25 minutes, or until heated through. This method maintains the pie’s crispy crust.
Make-Ahead Tips: You can prepare the pie one to two days before serving, making it a great option for busy schedules. Just ensure to refrigerate it until you bake!
Make Ahead Options
These Chicken and Bacon Pies are perfect for busy weeknights and meal prep enthusiasts! You can prepare the filling up to three days in advance by cooking it as instructed and refrigerating it in an airtight container. Additionally, you can make the pie crust and freeze it for up to 3 months—just ensure it’s well-wrapped to prevent freezer burn. When you’re ready to assemble, roll out the chilled crust, fill it with the cooled filling, and top with the remaining crust. Bake straight from the fridge, adding about 5-10 extra minutes to the cooking time if using cold ingredients. This way, you’ll enjoy a comforting, homemade Chicken and Bacon Pie that’s just as delicious without the last-minute rush!
Chicken and Bacon Pie Variations
Feel free to add your personal touch to this comforting chicken and bacon pie, making it truly your own!
- Gluten-Free: Use a gluten-free flour blend for the crust and thickening to enjoy the pie without gluten.
- Dairy-Free: Substitute butter and cream with coconut oil and coconut milk for a deliciously creamy and dairy-free option. The subtle coconut flavor is a delightful twist!
- Cheesy Delight: Mix in shredded cheese, like cheddar or Gruyère, in the filling before baking for a rich, cheesy experience. Imagine each bite oozing with melty goodness!
- Vegetable Boost: Add in seasonal veggies like zucchini or spinach to the filling for a colorful, nutrient-packed variation. This not only enhances the dish’s taste but adds lovely textural contrast.
- Herb Infusion: Experiment with different herbs like rosemary or parsley for a fresh twist that elevates the flavor profile of the pie. Herby notes can truly transform your filling.
- Spicy Kick: Incorporate diced jalapeños or a dash of chili flakes into the filling for those who enjoy a spicy twist. Feel the warmth radiating through each slice!
- Puff Pastry Twist: Swap the pie crust for ready-made puff pastry for a light, flaky twist that’s sure to impress. The golden layers create a beautiful visual and textural delight.
- Smoky Flavor: Use smoked bacon or add a touch of smoked paprika to the filling for an intriguing depth of flavor. This little addition can elevate the entire dish, giving it a barbecue-like essence.
Try out these variations, and don’t forget to pair your pie with a fresh salad or serve alongside a Cheesy Chicken Cordon for a delightful meal experience! Whether you’re craving comfort or seeking something new, this dish has room for exploration!
Expert Tips for Chicken and Bacon Pie
- Chill the Butter: Make sure your butter is super cold when making the pastry to achieve maximum flakiness in your Chicken and Bacon Pie crust.
- Don’t Overwork Dough: Handle the dough gently; overworking can lead to a tough crust. Aim for just enough mixing to combine ingredients.
- Cool the Filling: Always cool your filling before adding it to the crust. This prevents a soggy bottom and ensures even cooking.
- Egg Wash: For a beautifully golden crust, brush the top with a beaten egg before baking. It adds an appealing shine to your Chicken and Bacon Pie.
- Use a Thermometer: For perfect doneness, check the internal temperature of the filling; it should reach 165°F (74°C) for safe eating.
What to Serve with Chicken and Bacon Pie
This delightful savory creation shines brightest when paired with complimentary side dishes that enhance its comforting essence.
Creamy Mashed Potatoes: The smooth, buttery richness beautifully contrasts the flaky crust, soaking up any delicious gravy that spills out—pure comfort on a plate.
Steamed Green Beans: Bright and crisp, these fresh veggies add a pop of color and crunch, balancing the pie’s richness with a refreshing bite.
Garlicky Sautéed Spinach: Earthy and tender, the garlic-infused greens offer a vibrant, savory note that complements the flavors of the chicken and bacon perfectly.
Cauliflower Cheese: A luxurious twist! The creamy cheese sauce enveloping soft, roasted cauliflower mirrors the creamy gravy, creating a cozy, indulgent experience.
Buttery Corn on the Cob: Sweet, juicy kernels bring a playful crunch and delightful sweetness that perfectly contrasts the savory pie’s hearty flavors.
Apple Cider Mulled Wine: A warm glass of mulled wine, flavored with spices and apple, adds a cozy, aromatic touch to your meal and brings a lovely seasonal flair.
Fresh Garden Salad: Crisp greens tossed with a light vinaigrette provide a refreshing balance to the rich filling, ensuring your meal is well-rounded and satisfying.
Homemade Lemon Tart: For dessert, the tartness of a lemon tart offers a zesty end to your meal, cleansing the palate after the savory indulgence.
Chicken and Bacon Pie Recipe FAQs
What type of flour works best for the pie crust?
I recommend using plain flour for a classic flaky texture. If you or someone you are serving has gluten sensitivities, you can easily substitute it with a gluten-free flour blend, ensuring a delightful pie without the gluten.
How should I store leftover Chicken and Bacon Pie?
Store any leftovers in an airtight container in the fridge for up to 3 days. This keeps the pie fresh and prevents it from taking on any unwanted odors. If you want to keep it longer, freezing is a great option!
Can Chicken and Bacon Pie be frozen?
Absolutely! Cool the pie completely, then wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. To reheat, simply thaw it in the fridge overnight and bake at 180°C (350°F) until heated through.
What if my pie crust is tough after baking?
The crust can become tough if overworked during preparation. It’s important to mix the dough just until combined and to keep the butter cold. If this happens, don’t fret; serve the pie with a scoop of mashed potatoes or a creamy gravy to soften the experience!
Can I make Chicken and Bacon Pie ahead of time?
Yes, you can! Prepare the pie one to two days in advance by assembling it completely and refrigerating. Just remember to bake it fresh before serving, which allows the flavors to meld beautifully and gives you that fresh-baked aroma.
Are there any dietary considerations for this recipe?
If you have dietary restrictions, don’t hesitate to make adjustments! Use unsalted butter for less sodium, substitute the chicken with a plant-based protein for a vegetarian option, and try using coconut cream instead of thickened cream for a dairy-free version. Always keep in mind food allergies and preferences when preparing for guests!
Savory Chicken and Bacon Pie for Ultimate Comfort Food Bliss
Ingredients
Equipment
Method
- In a food processor, combine 450g of plain flour and 225g of cold, diced salted butter. Pulse until the mixture resembles pea-sized crumbs. Add one large egg and then gradually pour in ⅔ cup of very cold water. Pulse until the dough starts to clump together. Wrap in plastic, refrigerate for at least 1 hour to let it chill and firm up.
- In a large skillet over medium-high heat, warm 1 tablespoon of vegetable oil. Add 250g of diced bacon and cook until golden and crispy, about 5-7 minutes. Then, add 700g of diced boneless, skinless chicken thighs and cook until evenly browned, approximately 6-8 minutes, stirring occasionally. Remove from heat, set aside, and deglaze the pan with a splash of water to loosen any flavorful bits.
- In the same skillet, toss in 1 diced medium brown onion, 2 finely diced medium carrots, and 2 finely diced celery sticks. Stir in 2 teaspoons of fresh thyme leaves for extra flavor. Sauté the mixture over medium heat for about 5 minutes until the vegetables are softened and fragrant.
- To the softened vegetables, stir in ⅓ cup of apple cider, scrapping up any remaining bits from the pan. Next, sprinkle in 2 tablespoons of flour, stirring continuously for about a minute before adding 1 ¾ cups of chicken stock and ½ cup of thickened cream. Mix in 1 tablespoon of Dijon mustard, then let the gravy simmer for around 5-10 minutes until it thickens, stirring occasionally. Fold in the cooked bacon and chicken, then allow to cool.
- Preheat your oven to 200°C (400°F). On a floured surface, roll out half of your chilled pie crust to fit a pie dish. Carefully line the bottom of the dish with the rolled crust. Spoon the cooled chicken and bacon filling into the crust, spreading it evenly. Roll out the second half of the crust to cover the filling, crimping the edges to seal, and create vents for steam.
- Brush the top crust with a beaten egg to achieve a golden finish. Place the Chicken and Bacon Pie into the preheated oven and bake for 50-60 minutes, or until the crust is golden brown and crisp. Once done, let it rest for about 10 minutes before slicing and serving.
