Who doesn’t love a good chicken pie, i know i do. This hearty chicken and bacon pie combines tender rotisserie chicken, crispy bacon, and seasonal vegetables in a rich cream sauce, all topped with golden, flaky puff pastry. Perfect for busy weeknights or when you’re craving classic comfort food, this recipe transforms simple ingredients into a memorable family meal.

Why You’ll Love This Recipe

This recipe has been tested multiple times in my home kitchen to achieve the perfect balance of flavors and textures. The combination of pre-cooked rotisserie chicken and store-bought puff pastry makes it both convenient and delicious, while the bacon adds a wonderful depth of flavor to the creamy filling. When life gets a little hectic, you can always rely this simple recipe to bring you comfort!

Key Ingredients and Substitutions

1. Rotisserie Chicken: Using pre-cooked rotisserie chicken not only saves time but adds an extra layer of flavor thanks to its seasoning. You can also use any leftover roasted chicken you have on hand.
2. Bacon: While optional, the bacon adds a smoky depth and its rendered fat becomes the base for sautéing vegetables. For a pork-free version, you can omit it and use butter or olive oil instead.
3. Veggie: The classic combination of celery, carrots, onions, and potatoes creates a hearty filling, but feel free to customize based on what you have. This recipe is great to clear up any leftover you have.
4. Puff pastry: i don’t know about you but for me store bought puff pastry is king. It’s all about the convenience for me, especially if I’m making this for a midweek dinner, no one has the time to make puff pastry from scratch. Store-bought puff pastry is a reliable time-saver that delivers consistent results. Look for all-butter puff pastry for the best flavor and texture.
5. White Wine: Adds acidity and depth. If you cannot consume alcohol, you can leave this out completely.
6. Chicken Stock: Forms the base of the sauce. Vegetable stock works too, or use bouillon cubes dissolved in water
7. Heavy Cream: Creates richness. Half-and-half or whole milk can work, though sauce will be thinner. For dairy-free options, try full-fat coconut cream or cashew cream
8. Flour: Thickens the sauce. Use cornstarch (half the amount) for gluten-free, or arrowroot powder

Pro Tips

• Let the pie rest for 10-15 minutes before serving to allow the filling to set
• For extra flavor, add 1/2 cup of grated Parmesan to the filling
• Ensure your puff pastry is cold but pliable when you place it on top to ensure a puffed up, flaky pastry top.
• If your skillet isn’t oven-safe, transfer the filling to a 9×13 inch baking dish

Storage and Reheating

Store leftovers covered in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until heated through, about 15-20 minutes.

Ingredients

2-3 celery stalks, diced
1 large (or 2 small) carrots, diced
1 onion, diced
3 garlic cloves, minced
1 potato, diced
Chilli flakes, to taste
1 tbsp onion powder
1/2 tbsp smoked paprika powder
1/4 cup plain flour
1/2 cup white wine
1 + 1/2 cup chicken stock
1/2 cup heavy cream
1 sprig rosemary, minced
2-3 rashers bacon, diced
3 cups chicken, shredded
Parsley, chopped
1 sheet puff pastry
1 egg, beaten

Method

1. Preheat your oven to 200C/ 400F.
2. In a pot over medium heat with no oil, add in the bacon. Render the fat and wait for it to be crispy and golden brown. Remove the bacon and set aside.
3. Into the bacon fat, add in your celery, carrot, onion and garlic. Saute until the veggies are softened. Add in your potatoes, white wine onion powder, chilli flakes and smoked paprika powder, and saute until the alcohol has cooked off.
4. Add in the flour, saute and cook out the flour taste for 2 minutes. Add in the chicken stock, cover and cook until the potatoes are softened, stir occassionally.
5. Add in the heavy cream, chicken, bacon and parsley. Stir and season to taste
6. Transfer the filling mixture over to a skillet and top with a sheet of puff pastry. Brush with egg wash and make a few slits for the air to go out. Bake for around 25-30 minutes or until the puff pastry is golden brown.