Sophie's no dish chicken and bacon pie. Darren Baddick chef from the Williams Arms in Devon, talks us through this quick, simple and tasty pub classic dish of chicken and bacon pie. A chicken and bacon pie is the perfect comfort food, a warming meal ideal for family dinners and sure to be a crowd pleaser. If you don't have a pie dish at home you can.
You could add leeks and/or mushrooms; just fry them off with the bacon.
In a large frying pan on a medium heat, add the bacon to the pan and render out the fat, removing it with a Roll out the pastry to the thickness of a pound coin and line your pie dish.
The classic combination of chicken and bacon works in pies, risotto, stews, salads and bakes like our popular mustard-stuffed chicken wrapped in bacon.
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Darren Baddick chef from the Williams Arms in Devon, talks us through this quick, simple and tasty pub classic dish of chicken and bacon pie. A chicken and bacon pie is the perfect comfort food, a warming meal ideal for family dinners and sure to be a crowd pleaser. If you don't have a pie dish at home you can.
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Ingredients Sophie's no dish chicken and bacon pie:
- Prepare 1 for chicken breast, diced.
- Prepare 100 grams of chopped bacon.
- Require 100 ml white wine.
- Require 6 for spring onions, chopped..
- Provide 5 tbsp for creme fraiche.
- Need 1 tsp of garlic powder.
- Require 300 grams short crust pastry.
- Give 1 egg, beaten.
- Provide 1 of salt and pepper to taste.
Chicken casserole is even better when slow-cooked for hours so you have a delicious dish to come home to. And instead of a pie crust, you get Bacon Cheddar Biscuits. There is nothing wrong with a pie crust, (you all know how much I love pie!!), but cheesy biscuits? Stir in the reserved bacon and the chicken.
Sophie's no dish chicken and bacon pie instructions:
- Fry your bacon, chicken and spring onions in a own and cook through. You want your chicken to be sealed, bacon crispy and the spring onion begins to go translucent on the white parts..
- Pour the wine into your pan, add your garlic powder, and simmer for 5 minutes or until it has reduced by about a third..
- Remove from the heat and stir in your creme fraiche..
- Spoon half of your mixture into the middle of each circle, laying it evenly with a 1- 1½cm gap around the edge..
- Set to one side and begin rolling out the pastry - you want two circles approximately 6" across, and two about 5"..
- Place the two larger circles on a baking tray lined with grease proof..
- Preheat the oven to 180°C..
- Brush beaten egg on the border you left. Place the smaller circle on top of the filling..
- Go round the edge of the pie, lifting the bottom later and pinching it with the top on to join them. Continue around the pie until you've sealed it all. Brush the outside your pie with the beaten egg mixture and cut two small holes in the top to let it steam..
- Bake for 25-30 minutes, or until golden brown..
- Enjoy !.
Pour the mixture over the vegetables in the dish. Cover with foil while you make the biscuits. My sister makes a similar dish but with ground pork instead of chicken and with pate brisee instead of puff pastry. Marks & Spencer spark backlash from foodies with launch of new 'Sushi sandwich'. The 'sandwich' features traditional BLT ingredients: chicken, bacon and avocado.
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