chicken and bacon pie recipe
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Chicken and Bacon Pie

This creamy Chicken and Bacon Pie will satisfy your whole families tummies. No one will leave the table hungry - it's a guaranteed win!
Course Main Course
Cuisine English
Keyword Bacon, Chicken, Pie
Author Skint Chef


Pie filling

  • 1 onion chopped
  • 450 g chicken chopped
  • 4 bacon rashers
  • 350 ml chicken stock
  • 200 ml creme fraiche
  • 1 tbsp cornflour, mixed with a little water

Pastry topping

  • 1 ready rolled puff pastry
  • 1 egg for glazing


  • Sautee onion then add bacon and cook for 2 minutes.
  • Add the chicken until fully cooked. Add the chicken stock, crème fraiche, corn flour with water and pepper.
  • Simmer until sauce has thickened.
  • Pour into your pie tray/ceramic dish and leave to cool for 10 -15 minutes
  • Place the puff pastry over the top, pushing the sides down. Glaze the top of the pastry with your beaten egg to make it nice and golden brown. Pierce a few air holes on the top of the pastry to allow it to breathe.
  • Bake in the over 190 - 200 c for 20-25 minutes until the pastry is golden brown.