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!
- 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
- 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.