Mary Berry Recipes

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There's something utterly heartwarming about a beautifully baked pie, wouldn't you agree? And this Hearty Chicken and Bacon Pie is no exception. It's the kind of dish that brings everyone to the table with eager anticipation, a true testament to the simple joys of home cooking. The combination of tender chicken and smoky bacon, enveloped in a rich, creamy sauce, all tucked beneath a golden, flaky pastry, is simply irresistible.

I’ve always found that a good pie holds a special place in our hearts. It’s comforting, it’s substantial, and it’s wonderfully versatile. This particular recipe is a real family favourite in my own home, a dish I've made countless times over the years. It’s designed to be straightforward, allowing even novice bakers to achieve a truly professional-looking and tasting result. The secret, my dears, is in the careful layering of flavours and the love you put into it.

Whether you're preparing it for a bustling weeknight supper or a more leisurely weekend gathering, this Chicken and Bacon Pie is sure to be a triumph. It’s a dish that nourishes both body and soul, leaving everyone feeling utterly content. So, roll up your sleeves, gather your ingredients, and let’s create something truly delicious together. You'll find it’s wonderfully simple to achieve sheer perfection!

Why You'll Love This Recipe

A wonderfully satisfying meal for the whole family, guaranteed to please.
Combines tender chicken and smoky bacon for a delightful, well-rounded flavour profile.
Features a rich, creamy sauce that's both comforting and utterly delicious.
The golden, flaky pastry offers a delightful contrast in texture and a beautiful finish.
Can be prepared ahead of time, making it perfect for busy days or entertaining.

Ingredients

2 tbsp olive oil
2 large chicken breasts (about 400g), diced
6 rashers smoked streaky bacon, chopped
1 large onion, finely chopped
2 carrots, finely diced
2 celery sticks, finely diced
2 tbsp plain flour
500ml chicken stock
150ml double cream
1 tsp fresh thyme leaves, chopped
Salt and freshly ground black pepper to taste
1 tbsp fresh parsley, chopped (to stir in at the end)
For the Pastry (or 500g ready-made shortcrust pastry):
250g plain flour, plus extra for dusting
125g cold butter, cubed
Pinch of salt
2-3 tbsp cold water
For the Glaze:
1 egg, beaten

Equipment Needed

Large frying pan or casserole dish • Large mixing bowl (if making pastry) • Rolling pin • 20-22cm ovenproof pie dish • Measuring spoons and cups • Sharp knife • Chopping board • Pastry brush

Step-by-Step Instructions

**Prepare the Pastry (if making from scratch):** Sift the plain flour into a large bowl, add the cold butter cubes and a pinch of salt. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Gradually add the cold water, mixing with a knife until the dough starts to come together. Bring the dough together gently, wrap it in cling film, and chill in the fridge for at least 30 minutes.
**Start the Filling:** Heat the olive oil in a large, deep frying pan or casserole dish over medium heat. Add the chopped bacon and cook until it's lovely and crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
**Cook Chicken and Vegetables:** Add the diced chicken to the pan and cook until it's beautifully browned on all sides. Remove and set aside with the bacon. Now, add the chopped onion, carrots, and celery to the pan. Sauté gently for 8-10 minutes until they are softened but not browned.
**Make the Sauce:** Sprinkle the plain flour over the softened vegetables and stir well, cooking for just 1 minute to cook out the raw flour taste. Gradually pour in the chicken stock, stirring constantly to ensure there are no lumps. Bring the mixture to a gentle simmer, then stir in the double cream and fresh thyme. Return the chicken and bacon to the pan. Season generously with salt and freshly ground black pepper.
**Simmer and Cool:** Reduce the heat and gently simmer the filling for 5-7 minutes, allowing the sauce to thicken beautifully. Stir in the fresh parsley. Remove the filling from the heat and allow it to cool slightly. This step is rather important to prevent a soggy bottom!
**Preheat Oven & Assemble:** Preheat your oven to 190°C (170°C fan/Gas Mark 5). Spoon the cooled filling into an ovenproof pie dish (approximately 20-22cm diameter, 5cm deep).
**Roll out Pastry:** On a lightly floured surface, roll out the chilled pastry to a circle slightly larger than your pie dish.
**Top the Pie:** Dampen the rim of the pie dish with a little water. Carefully lift the pastry and place it over the filling. Press the edges firmly to seal, then trim any excess pastry. You might like to use the trimmings to decorate the top, perhaps with a leaf or two. Cut a small steam vent in the centre of the pastry.
**Glaze and Bake:** Brush the top of the pastry generously with the beaten egg for a beautiful golden finish. Bake for 30-35 minutes, or until the pastry is wonderfully golden brown and puffed, and the filling is bubbling hot.
**Serve:** Allow the pie to rest for 5-10 minutes before serving. This allows the filling to settle and makes for easier, neater slicing. Serve immediately and enjoy!

Perfect Substitutions

**Chicken Thighs**: Can be used instead of chicken breast for an even richer flavour; simply adjust cooking time slightly to ensure they are cooked through.
**Ready-made Pastry**: For convenience, a 500g block of ready-made shortcrust pastry (or puff pastry for a lighter top) works beautifully and saves a little time.
**Vegetables**: Leeks, mushrooms, or even a handful of frozen peas can be added or substituted for carrots and celery, adapting to what you have on hand.
**Cream**: Full-fat milk or crème fraîche can be used for a slightly lighter sauce, though double cream provides the best richness and body.
**Herbs**: Dried mixed herbs can replace fresh thyme; use about 1/2 tsp for the same amount of flavour.

Serving Suggestions

This hearty pie is wonderfully satisfying on its own, but it truly sings when accompanied by some lovely steamed green vegetables, such as tender broccoli or vibrant green beans. A simple green salad with a light vinaigrette also provides a lovely fresh counterpoint to the richness of the pie. For an extra comforting touch, creamy mashed potatoes are always a classic and welcome pairing. If you enjoyed this, you might also love our Classic Creamy Fish Pie with a Golden Potato Topping and Classic Homity Pie.

How to Store \u0026 Reheat

**Storage**: Once completely cooled, cover the pie tightly with cling film or foil and store it in the refrigerator for up to 2-3 days. **Freezing**: This pie freezes beautifully! Once completely cooled, you can wrap the entire pie (or individual slices) in several layers of cling film and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. **Reheating**: To reheat from chilled, place the pie in a preheated oven at 180°C (160°C fan/Gas Mark 4) for about 20-25 minutes, or until heated through and the pastry is crisp again. If reheating from frozen (thawed), it might take slightly longer, around 30-40 minutes. Always ensure the filling is piping hot before serving. Covering loosely with foil can prevent the pastry from over-browning.

Mary's Secrets to Success

My dears, for a truly magnificent pie, remember these little secrets. Firstly, don't rush the cooling of the filling – it's crucial for that perfectly crisp pastry. Secondly, a lovely even thickness of pastry makes all the difference for baking evenly. And finally, a generous brush of egg wash isn't just for colour; it adds a wonderful sheen and a satisfying crunch. Enjoy every comforting mouthful!

Frequently Asked Questions

What kind of pastry is best for this pie?

I find a classic shortcrust pastry provides the perfect sturdy base and a lovely crumbly top, which is what I've used here. However, puff pastry makes for a lighter, flakier lid, which is also simply delicious. Use whichever you prefer or have on hand – both will be wonderful!

How do I prevent a soggy bottom?

Ah, the dreaded soggy bottom! My top tip is to ensure your filling is cooled completely before adding the pastry. A hot filling will steam the pastry from underneath, making it soft. Also, a good, firm press around the edges of the pie dish helps to seal it well, keeping the moisture in the filling.

Can I add other vegetables to the filling?

Indeed, you can! This pie is wonderfully adaptable. Leeks, mushrooms, or even a handful of frozen peas added towards the end of the filling's cooking time would be delightful. Just be sure not to overload the pie dish, as you want the pastry to sit nicely atop the filling.

Is there a vegetarian alternative for this recipe?

While this recipe is built around chicken and bacon, you could certainly create a delicious vegetarian version. Substitute the chicken and bacon with a mix of hearty mushrooms (like cremini or portobello), leeks, and perhaps some cooked butter beans or chickpeas for substance. Remember to use vegetable stock instead of chicken stock.