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Chicken, Mushroom and Bacon Pies


Chicken, Mushroom and Bacon Pies

Prep Time ~ Cooking Time ~
Approx Cost ~ Difficulty ~ Easy
Freeze ~ Serves ~ 2

Tip ~


1 teaspoon olive oil

1 clove garlic, crushed

3 rashers streaky bacon, cut into 2.5cm strips

125g chestnut mushrooms, thinly sliced

250g chicken thigh fillets, cut into 2.5cm chunks

25g plain flour

½ teaspoon dried thyme

1 x 15ml tablespoon butter

300ml hot chicken stock

1 x 15ml tablespoon Marsala

1 x 375g sheet ready rolled puff pastry

Milk or egg to glaze


  • Preheat the oven to 220C / Gas mark 7.
  • In a heavy based frying pan, fry the bacon strips and garlic in the oil until beginning to crisp.
  • Then add the mushrooms and soften them with the bacon.
  • Turn the chicken strips in the flour and thyme, and then melt the butter in the bacon and mushroom pan before adding the floury chicken and all the flour left over.
  • Stir together until the chicken begins to colour.
  • Pour in the hot stock and Marsala, stirring to form a sauce, and let this bubble away for about 5 minutes.
  • Take two 300ml pie dishes; divide the filling between the dishes.
  • Make a pastry rim for each one, use the remaining pastry to make a top for each of the pies. Seal the edges of the pies with your fingers or a fork.
  • Glaze the top of the pies with either milk or egg wash.
  • Cook the pies for about 20 minutes turning them around half way through cooking. Once cooked the pastry should be puffed up and golden.