How to Make a Chicken Pie

by J X

A creamy chicken and bacon pie. One of my favourite meals by my mum. Totally delicious!!!


  • Olive oil & butter
  • 400g chicken
  • 6 rashers streaky bacon
  • Chicken stock
  • 1 red onion
  • 2 large garlic cloves
  • 200ml single cream
  • (Optional) herbs
  • (Optional) pepper
  • Short crust pastry
  • OR puff pastry
  • Instructions

    Step 1

    Dice up 6 rashers of unsmoked streaky bacon with a little bit of butter and 2 large (or 4 small) cloves of garlic on about medium heat (6/9)

    Step 2

    Dice up a red onion

    Step 3

    Add to mix

    Step 4

    Add 4 peppadew peppers for a bit of "punch" according to my mum

    Step 5

    Everything has been simmering on medium (6/9) heat for about 5-10mins

    Step 6

    Cut up about 400g of chicken breast and throw it into the deep pan

    Step 7

    Throw in the chicken and raise the temp to high (8/9)

    Step 8

    Mum says "wash the board and knife!"

    Step 9

    Either add your own stock or a stock pot. If using your own 2 or 3 large scoops is great, you want some nice chicken gravy forming.

    Step 10

    Mum says your own stock is a lot better!

    Step 11

    If not using your own stock; this is my mums recommend chicken stock, Knorr. If you use it. Don't add any salt later, the stock is pretty strong.

    Step 12

    Add a small tablespoon of salt. We add quite a lot because we are a salt family. I've got HBP and an early death to look forward too.

    Step 13

    Add a bit thyme. Dad says "herbs are dead expensive in shops. You can grow then very easily"

    Step 14

    Add a cut of parsley.

    Step 15

    We've added a bunch of thyme and parsley. You can add any other herbs you like. Mum recommends tarragon.

    Step 16

    Adding a bit of pepper after the salt and herbs.

    Step 17

    Let it simmer on med-high heat (7/9) for about 15 mins. It should sizzle in the stock. The chicken should already be cooked

    Step 18

    Take it off the heat. And let it simmer in its own heat. I need to go buy some single cream.

    Step 19

    Heating it back up briefly as I've just run to the supermarket for some cream

    Step 20

    I'm making a creamy pie with single cream. But you can make a gravy one with more stock and (optional) a glug of sherry or white wine.

    Step 21

    Adding by eye, 200ml of single cream

    Step 22

    Step 23

    Boil off water to thicken and "intensify" the sauce

    Step 24

    Done. Let it cool before you put it into your pie.

    Step 25

    Disclaimer : normally we'd make a massive pie. But mum is making nibbles for the 6 nations so they'll be mini pies!

    Step 26

    If you want a big pie: pour all the mix into a large ceramic pie dish. And then roll out some puff pastry over the top and heat for 20mins on 200C fan.

    Step 27

    Or you can put shortcrust on the bottom. Cook it blind for 5 mins then add the chicken and put another layer on top. Heat on 200C fan for 25mins.

    Step 28

    Here are the chicken cupcakes. They're basically pre heated shortcrust pastry cupcakes topped with chicken. Look at my quiche demo to see how to preheat shortcrust pastry.

    Step 29

    Semi-sealed with more shortcrust on top. Then painted with egg

    Step 30

    Step 31

    Put in the oven for 5-10mins to cook on 180C fan.

    Step 32

    This is a pasty. Cut a circle of uncooked shortcrust. Add a large scoop of chicken mix. Then seal by pinching the sides together.

    Step 33

    Like so

    Step 34

    Pierce slightly to allow air flow in the oven

    Step 35

    Paint with egg

    Step 36

    The real deal

    Step 37