Painless Chicken & Bacon Pie

Cosy & simple this pie can be either midweek or lazy weekend

Servings: 2

Author:

Prep Time
5 minutes

Cook Time
30 minutes

Total Time
35 minutes

Main Course

British

pie quick simple easy Lunch Dinner puff pastry Pot Pie Supper Midweek Weekend Pot

Instructions

1 Preheat the oven to 180° Fan or 200° Conventional.
2 In a saucepan drizzle in the Garlic Oil and add the Lardons (or Bacon) let it
sizzle and begin to crisp.
3 Chop the chicken into bite-sized chunks.
4 In a bowl mix the Flour, Thyme & Paprika, then add the chicken and toss to coat.
You could just as easily do this in a freezer bag.
5 Add the flour and chicken mix to the pan and stir into the bacon and oil until
the chicken takes a bit of colour.
6 Now add the wine allow to bubble for 30 seconds or so to get some alcohol off
then stir in the hot chicken stock to form a sauce.
7 Add the frozen peas and allow this sauce to bubble and it will thicken as the
cooking continues.
8 Now you have two options if you have individual pie sized pots then you are
welcome to divide the pie mixture between these then line the tops with the
pastry, brush with an egg wash or milk or even watered down honey and bake for
15-20 mins.
9 If, like many kitchens, you do not have individual pie pots then continue to let
the pie-filling cook until the chicken is cooked through and the sauce is as
thick as you like.Whilst this is happening cut the pastry into the desired
shape, give it a brush with egg or milk or watered down honey and bake for 10-15
mins depending on shape.