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NIGELLA EXPRESS

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CHICKEN, MUSHROOM AND BACON PIE

Even the word pie is comforting. But then, it would be hard to deny the very real lure of pastry, especially when, as here, you know you're going to dunk it in gravied juices till its luscious lightness has become deliciously, soggily heavy. I concede, however, that making and rolling out your own pastry is not necessarily the speediest option, so I use bought, all-butter ready-rolled puff pastry and feel fine about it.

I make the pie even easier, by browning the chicken and making the sauce all in one go. And gold-crusted, welcoming pies for two people in half an hour is not bad going.

Recipe posted by

Ingredients

  • Express Recipe
  • Nigella Recipe
  • 3 rashers streaky bacon, cut or scissored into 2.5cm strips
  • 1 teaspoon garlic oil
  • 125g chestnut mushrooms, sliced into 5mm pieces
  • 250g chicken thigh fillets cut into 2.5cm pieces
  • 25g flour 1/2 teaspoon dried thyme
  • 1 x 15ml tablespoon butter
  • 300ml hot chicken stock
  • 1 x 15ml tablespoon Marsala
  • 1 x 375g (23 x 40cm) sheet all-butter ready-rolled puff pastry

Method

Serves: 2

  1. Preheat the oven to 220°C/gas mark 7. In a heavy-based frying pan, fry the bacon strips in the oil until beginning to crisp, then add the sliced mushrooms and soften them in the pan with the bacon.
  2. Turn the chicken strips in the flour and thyme (you could toss them about in a freezer bag), and then melt the butter in the bacon-and-mushroom pan before adding the floury chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to colour.
  3. Pour in the hot stock and Marsala, stirring to form a sauce, and let this bubble away for about 5 minutes.
  4. Take two 300ml pie-pots (if yours are deeper, don't worry, there will simply be more space between contents and puff pastry top) and make a pastry rim for each one - by this I mean an approx. 1cm strip curled around the top of each pot. Dampen the edges with a little water to make the pastry stick.
  5. Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two pots.
  6. Dampen the rim of the pastry again and then pop on the lid of each pie, sealing the edges with your fingers or the underneath of the prongs of a fork.
  7. Cook the pies for about 20 minutes turning them around halfway through cooking. Once cooked, they should have puffed up magnificently.

Comments

  • I couldn´t believe how easy it can be to prepare a delicious pie - even if you´ve never tried to cook some in your home ;-)

    Posted by Clahoe on 18th Jul 2011 at 12.22

  • Cant wait to try this, it lookes so yummy when you made it!!!

    Posted by Norma1973 on 21st Jul 2011 at 11.11

  • I made this over the weekend and it is really yummy! Serious comfort food! I used a drop of port instead of Marsala and made some homemade stock from the chicken thigh bones, some veg and herbs

    Posted by deniselauren on 2nd Aug 2011 at 21.16

  • I made this chicken bacon and mushroom pie a few days ago and can report that it was absolutely delicious and very easy to make. I used sherry instead of marsala wine. I will do it again and again and again because it looked so good and tasted even better. Thanks Nigella! Big Red Box PR

    Posted by BigRedBoxPR on 16th Sep 2011 at 9.29

  • I made these gorgeous pies this week and having 4 ridicously fussy sons was extremely pleased when ALL of them thoroughly enjoyed them. I will most definatly be making these again. thanks Nigella x x

    Posted by foodfanaticshell on 2nd Oct 2011 at 16.21

  • And think about using fish instead chicken. Made this with salmon, angler fish and prawns and added bit more veggies with mushrooms (such as zucchini, carrots and tomatoes). My son just loved it !!

    Posted by stephanie73 on 21st Oct 2011 at 11.56

  • This has become one of my staple stunners. My whole family loves it. I add peas and corn sometimes too x

    Posted by Erin-chan on 31st Oct 2011 at 9.09

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