Chicken and Bacon pie
Reading this blog you’d probably think that all us Brits ever eat is pastry based foods and let’s be honest you’d not be far off but we couldn’t miss out the humble British pie.You know, everything in moderation and all that jazz.
We do love a good meat pie, be it pork, beef and ale, chicken and bacon or something more adventurous like a rabbit pie or game pie.
Our love of the pie can be dated back to medieval times when oven space was limited; the pies could easily be cooked on an open fire and would provide a nutritious easy to store meal. There has been reference to pies in England from the 14th century when they were named ‘pyes’ in Latin.
Shakespeare even coined a famous pie related saying which we still use today. In the play Henry VIII he wrote ‘No man’s pie is freed from his ambitious finger.’ This is a saying that has now been adopted as someone who has a finger in many pies. So pies are very much rooted in our history and it’s no wonder we have such a fondness towards them.
I went for a chicken and bacon pie with a puff pastry crust because I just love the way it flakes and puffs up rather than short crust which can sometimes be a little heavy.
Again you are welcome to make your own pastry but ‘ain’t nobody got time for that’ (you have to say that in an American accent – cue Amber)
You can also use a fancy pants pie dish but I just used a trusty Nandos dish, really it just needs to be deep enough for the filling and the pastry topping.
Another top tip is to put a small slit or hole in the top of your pie crust so that the steam can come out during cooking. This means your pastry won’t go all soggy and nobody wants a soggy pastry.
Let’s get cooking !
- 1 tbsp of Butter
- 1/2 Onion
- 4 Bacon rashers-chopped
- 1 Chicken breast or half a packet of mini fillets – chopped
- 100g frozen peas & 50g Sweetcorn tinned or frozen
- 3tbsp Half fat Creme Fraiche
- 225g ready made puff pastry
- 1 tbsp English mustard
- 1/2 tbsp of parsley either fresh or dried’s fine too
1) Pre-heat the oven to 200C/400F/Gas 6
2) Fry off the onions in a little butter until golden, then pop in the chopped chicken and bacon and allow to cook for about 5 minutes.
3)Add in the peas and sweetcorn, the Creme Fraiche, mustard and parsley. Stir. At this point you might want to add some salt ‘n’ pepper.
4) Roll out our old friend the ready made puff pastry so that its the same size as the chosen dish.
5) Pop the pie mix into a dish , I used a nandos dish but all it needs to be is deep enough and wide enough to hold your pie. Cover the filling with the pastry lid and cut a little steam hole.
6)Transfer into the oven and bake for about 15 minutes. You’ll notice the pastry will rise and turn a lovely golden brown.
7) Et Viola ! lift out the pie and serve alone or with a hearty pile of mash potato.