Name: Chicken and Bacon Pie
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 1
Cuisine: British
Ingredients: 1 tsp olive oil; 1 rasher of British bacon or equivalent streaky/American bacon, cut into strips (around 25g / 0.88oz); 1 small chicken breast (around 120g / 4.2oz); 1 clove garlic, finely chopped; 1/4 large brown onion, diced (around 50g / 1.75oz); 100g mushrooms, sliced; 1 tbsp flour (around 10g), plus extra for rolling the pastry; 30ml / 2 tbsp white wine (optional); 85ml / 1/3 cup chicken stock; 1/2 tsp fresh thyme, leaves stripped from the stems); 50g / 1.75oz frozen peas; 30ml / 2 tbsp whipping, cooking or single cream; 1 tbsp wholegrain mustard; 100g puff pastry sheets; 1 egg, beaten; Casserole dish – for 2 portions I used this one which is 9×5 inches; Baking paper or foil; Baking beans such as these – or you can use uncooked rice; Pastry brush

Question 1

Can you line the bottom of a pie with puff pastry?

Accepted Answer

For starters, a pie is technically a filling which is fully encased with pastry. Online one day I actually found a person who was so adamant about that fact that they had submitted a petition to the UK parliament about this very definition, which I found a little amusing. 

So, yes, technically a pie should have a bottom and a top. But is puff pastry a good option for the bottom of a pie? Obviously, it won't be so puffy when it's been compacted down by all that filling, but it does work well. For best results, you should blind bake the bottom first (see instructions below).

Question 2

How do I make my bottom pie crust crispy?

Accepted Answer

Any pie fillings that are particularly saucy can add extra moisture to the bottom layer of pastry, making it limp and soft. The creamy chicken and bacon mixture in this pie is no exception. However, you can avoid a 'soggy bottom' through a technique called blind baking. 

Blind baking might sound a little strange, but it's actually very straightforward. It simply involves baking the pastry a little (around 15 minutes for puff pastry) before you add the filling and then return to the oven to fully bake it.

There are a few things that are needed for this method to be successful. Firstly make sure that you have lined the pie dish as closely as possible with the pastry. Press the pastry in carefully around the edges and corners. Secondly line the pastry inside the dish with some baking/parchment paper. Then you need to add some weight to the bottom of the dish which will stop the pastry from rising. You can buy ready-made baking beads which are actually made for exactly this purpose, or you can use some uncooked rice instead (but you'll need to throw it away after so it is a little wasteful).

Question 3

Can you make it in advance?

Accepted Answer

This pie is perfect for making in advance, and even for freezing. For best results, you want to do this before you bake the pie. Follow the instructions up until you are about to apply the egg wash to the pie. Make sure everything is fully cooled and then place in the fridge for up to two days before brushing on the egg and then placing in the oven. 

You can also freeze the pie at the same stage. To take up less room in the freezer you can use these foil pie trays - which are also perfect for making single-serve pies. Great for days when you need something quick and easy for dinner without planning ahead. After freezing, remove the pies from the freezer and place in the fridge 6 hours before you are going to cook. Then follow the oven instructions as below.

Chicken and Bacon Pie

Description

Ingredients

Instructions

Notes

Nutrition