Chicken Bacon And Mushroom Pie
This comforting chicken and bacon pie is the perfect combination of tender meat, savory bacon, and a creamy cheese sauce, all encased in a crispy pastry shell. The rich flavors from the sauce, mixed with the peas and topped with a golden crust, make this pie a hearty and satisfying meal for any occasion.
— Constant Cookbook
Ingredients
- 1 packet of readymade shortcrust pastry (Of course you can make your own)
- 1 generous knob of butter chopped
- 1 heaped tbsp of flour
- 1 pint of milk
- 100g of grated cheese sutible for melting
- 110g of mushrooms finely chopped
- 1 medium onion or 5 shallots finely chopped
- salt and pepper
- herbs
- a few splashes ofworcestershire sauce (optional)
- 1 egg beaten
- 3 chicken breasts chopped into bite size pieces
- 16 rashers of bacon or good quality ham chopped
- 100g of frozen petits pois
Instructions
- cook the chicken and bacon in a wok. to make the sauce melt the butter in a saucepan and soften the mushrooms and onion stir in the flour cook for two minutes then gradually pour in the milk stiring constantly bring to the boil then add the cheese worcestershire sauce and season with the herbs and salt and pepper
- mix the chicken and bacon into the sauce then add the peas
- roll out the pastry if needs be then cut out the shape for the pie lid. tip the sauce into a pie dish then top with the lid, make some holes in the top to let steam escape use a pastry brush to glaze the pie with the egg cook the pie for 10-20 minutes on 170c/fan 150c/gas or until lightly brown on top serve with veg and enjoy
Yield
Serves 6
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