youtube pinterest twitter facebook instagram vimeo whatsapp Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Email Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More Nigella recipes

Chicken, Mushroom and Bacon Pie

by . Featured in NIGELLA EXPRESS
Print me

Introduction

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.

For US cup measures, use the toggle at the top of the ingredients list.

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.

For US cup measures, use the toggle at the top of the ingredients list.

Chicken, Mushroom and Bacon Pie
Photo by Lis Parsons

Ingredients

Serves: 2

Metric Cups
  • 3 rashers streaky bacon (cut or scissored into 2.5cm / 1 inch strips)
  • 1 teaspoon garlic infused olive oil
  • 125 grams chestnut mushrooms (sliced into 5mm/eighth inch pieces)
  • 250 grams chicken thigh fillets (cut into 2.5cm/1 inch pieces)
  • 25 grams plain flour
  • ½ teaspoon dried thyme
  • 1 tablespoon butter
  • 300 millilitres hot chicken stock
  • 1 tablespoon marsala
  • 375 grams all-butter ready-rolled puff pastry sheet (23 x 40cm / 9 1/2 x 9½ inch)
  • 3 rashers bacon (cut or scissored into 2.5cm / 1 inch strips)
  • 1 teaspoon garlic flavored oil
  • 2 cups cremini mushrooms (sliced into 5mm/eighth inch pieces)
  • 8 ounces chicken thigh fillets (cut into 2.5cm/1 inch pieces)
  • 2½ tablespoons all-purpose flour
  • ½ teaspoon dried thyme
  • 1 tablespoon butter
  • 1¼ cups hot chicken broth
  • 1 tablespoon marsala
  • 8½ ounces all-butter ready-rolled puff pastry sheet (23 x 40cm / 9 1/2 x 9½ inch)

Method

  1. Preheat the oven to 220°C/200°C Fan/gas mark 7/425ºF. In a heavy-based frying pan, fry the streaky bacon strips in the oil until beginning to crisp, then add the sliced mushrooms and soften them in the pan with the streaky 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 streaky bacon-and-mushroom pan before adding the floury chicken and all the flour left in the bag. Stir around with the streaky 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 / 1¼ cup 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 / ½ inch 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.
  1. Preheat the oven to 220°C/200°C Fan/gas mark 7/425ºF. 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 / 1¼ cup 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 / ½ inch 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.

Tell us what you think

What 38 Others have said

  • One of the favourites here, eaten with lots of extra puff pastry to dip...yumm!

    Posted by Tinybear on 8th August 2020
  • I love this recipe. I’ve made it with and without the bacon, depending on what I have at the time. I add peas and carrots and top with potato slices or mashed potatoes, just depending on how I feel at the time. Definitely a family favourite!!!

    Posted by Snoozan61 on 28th January 2020
  • I make this quite frequently now as it's so good and tasty. However what I do is make a single pie. So I up the chicken to approx. 500gr of chicken thighs and 200gr brown mushrooms. Cook this as per Nigella's instructions. I line a 20cm pie dish with a sheet of puff pastry, put in the chicken and mushroom filling then top with another sheet of puff pastry. I find this will feed 4 hungry people easily.

    Posted by Pgmooney on 27th January 2020
  • Made this last night, added some peas and carrots, and omitted the bacon... delicious

    Posted by Zaza21 on 8th December 2017
  • Love it! Its perfect for an easy supper. And I like the mushrooms with the chicken and the creamy stock.

    Posted by NigellaFanSwitzerland on 6th November 2017
  • These are gorgeous. I don't have any proper soup pots, but now I have an excuse to get them!

    Posted by cocointhekitchen on 18th April 2016
  • I made this lovely pie but did it like a traditional pie with pastry on the bottom and top in a large round pirex dish it was absolutely gorgeous. Cooked it for my family everyone really enjoyed it. Thanx nigella, used a few of your recipes now, all brilliant xx

    Posted by Con amelia on 6th February 2015
  • I can't wait to try this recipe. Nigella's recipes are an easy way to get back into cooking after leaving it for so long!

    Posted by Bloomingrose on 12th March 2014
  • Love this recipe! Cooked it for my partner who only loves his mums food! But he is in love with this chicken pie! Thanks Nigella!

    Posted by Cian_Reardon on 25th January 2014
  • An easy recipe with a delicious flavour. Will certainly make these regularly from now on. Wilson

    Posted by wils on 29th November 2013
  • My kids aren't keen on mushrooms so I substituted diced carrots instead and it was gorgeous. A real winner and very easy.

    Posted by carob29 on 25th September 2013
  • Made this many times either as individual pies or one large one. I make a chicken version for hubby and a vegetarian version using quorn pieces, quorn bacon and vegetable stock for me and the children. Always goes down well.

    Posted by sandypandy77 on 30th August 2013
Show more comments