Chicken & Bacon Pie Recipe

Serves: 6-8 people

Preparation Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 15 minutes

What You’ll Need

For the Pastry:

• 2 sheets ready-made puff pastry (thawed if frozen)
• 1 egg, beaten (for egg wash)

For the Filling:

• 2 pounds boneless, skinless chicken breasts or thighs
• 8 strips thick-cut bacon, chopped
• 2 large onions, diced
• 3 medium carrots, diced
• 3 celery stalks, diced
• 8 ounces button mushrooms, sliced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken stock
• 1/2 cup heavy cream
• 1 cup frozen peas
• 2 tablespoons fresh thyme (or 2 teaspoons dried)
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
• 2 bay leaves
• Salt and black pepper to taste
• 2 tablespoons olive oil

Getting Started

Preheat your oven to 400 degrees Fahrenheit. This temperature will give you a beautifully golden pastry top while ensuring the filling is heated through completely.

Cut the chicken into bite-sized chunks, roughly 1-inch pieces. Season the chicken pieces generously with salt and pepper. The seasoning at this stage ensures the meat itself is flavorful, not just the sauce.

If your puff pastry is frozen, make sure it’s completely thawed but still cold. Cold pastry is easier to work with and will puff up better in the oven.

Building the Flavor Base

Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chopped bacon and cook for 5-6 minutes, stirring occasionally, until it’s crispy and golden brown. The bacon fat will render out, providing flavor for cooking the other ingredients.

Remove the cooked bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pan – this is liquid gold for flavor.

Add the seasoned chicken pieces to the same pan with the bacon fat. Cook for 6-8 minutes, turning occasionally, until the chicken is golden brown on all sides. The chicken doesn’t need to be completely cooked through at this stage since it will finish cooking in the oven.

Remove the chicken from the pan and set it aside with the bacon.

Creating the Vegetable Base

In the same pan, add the diced onions, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables start to soften and the onions become translucent. These vegetables form the foundation of your pie filling, so take time to cook them properly.

Add the sliced mushrooms and cook for another 4-5 minutes until they release their moisture and start to brown. Mushrooms add an earthy depth to the pie that complements both the chicken and bacon beautifully.

Stir in the minced garlic and cook for 1 minute until fragrant. Be careful not to let the garlic burn.

Making the Creamy Sauce

Sprinkle the flour over the vegetables and stir constantly for 2 minutes. This cooks out the raw flour taste and creates the base for your sauce. The flour will absorb the remaining bacon fat and vegetable juices.

Gradually pour in the chicken stock while stirring continuously. This prevents lumps from forming in your sauce. The mixture will seem thin at first but will thicken as it cooks.

Add the heavy cream, thyme, sage, and bay leaves. Bring the mixture to a gentle boil, then reduce the heat and simmer for 5-8 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.

Return the cooked chicken and bacon to the pan, along with the frozen peas. Stir everything together and let it simmer for 2-3 minutes. Taste and adjust the seasoning with salt and pepper as needed.

Remove the bay leaves and let the filling cool slightly while you prepare your pastry.

Assembling Your Pie

Transfer the chicken and bacon mixture to a 9×13-inch baking dish or a large, deep pie dish. Spread it evenly and let it cool for about 10 minutes. This cooling time prevents the pastry from melting when you place it on top.

Roll out one sheet of puff pastry to fit over your baking dish with about an inch of overhang on all sides. If needed, you can piece together pastry scraps to cover a large dish.

Carefully drape the pastry over the filling, pressing it gently against the sides of the dish. Trim any excess pastry, leaving about a half-inch overhang, then fold this under and crimp the edges with a fork to seal.

Cut several small slits in the top of the pastry to allow steam to escape during baking. This prevents the pastry from becoming soggy and helps it stay crispy.

Brush the entire surface of the pastry with the beaten egg. This egg wash will give your pie that beautiful, golden-brown finish that makes it so appealing.

Baking to Golden Perfection

Place the pie in the preheated oven and bake for 30-35 minutes, until the pastry is puffed up and golden brown. The filling should be bubbling around the edges.

If the pastry starts to brown too quickly, you can tent it loosely with aluminum foil for the last 10 minutes of baking.

Let the pie rest for 10-15 minutes before serving. This resting time allows the filling to set up slightly, making it easier to serve neat portions.

Serving Suggestions

Serve your chicken and bacon pie hot, with generous portions that show off both the golden pastry and the creamy filling underneath. The pie pairs beautifully with simple sides that don’t compete with its rich flavors.

Classic accompaniments include steamed green vegetables like broccoli or green beans, which provide a fresh contrast to the rich pie. Mashed potatoes are traditional, though the pie is hearty enough to serve on its own with just a simple salad.

A dollop of whole grain mustard on the side adds a sharp, tangy note that cuts through the richness beautifully.

Make-Ahead Tips

This pie is perfect for make-ahead cooking. You can prepare the entire pie up to 24 hours in advance and keep it covered in the refrigerator until ready to bake. Just add an extra 5-10 minutes to the baking time if starting from cold.

You can also prepare just the filling ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, simply reheat the filling gently, transfer to your baking dish, and top with pastry.

Storage and Reheating

Leftover pie will keep in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350-degree oven for 15-20 minutes until heated through. This method helps maintain the pastry’s texture better than microwaving.

Individual portions can be reheated in the microwave, though the pastry won’t be as crispy as when freshly baked.

Customizing Your Pie

Feel free to adapt this recipe to your family’s preferences. You can substitute the peas with corn, green beans, or diced potatoes. Some cooks like to add a splash of white wine to the sauce for extra depth, while others prefer a pinch of paprika for a subtle smoky flavor.

For a lighter version, you can use half-and-half instead of heavy cream, though the sauce won’t be quite as rich.

Why This Recipe Delivers

This chicken and bacon pie succeeds because it balances rich, comforting flavors with proper cooking techniques. By browning the chicken and bacon first, you build layers of flavor that make the finished pie much more satisfying than simply mixing raw ingredients together. The creamy sauce brings everything together without being too heavy, while the vegetables add texture and freshness. Most importantly, the combination of tender filling and crispy pastry creates that perfect contrast that makes every bite interesting and satisfying.