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Chicken & Bacon Pie

Rustic chicken skillet pie
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Prep Time:20 minutes
Cook Time:40 minutes
Course: Main Course, Pie
Cuisine: American
Keyword: Chicken Pie, pie
Servings: 3

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
  • 1/2 cup white wine
  • 1/4 cups plain flour
  • 1 + 1/2 cups chicken stock
  • 1/2 cup heavy cream
  • 1 sprig rosemary, minced
  • 2-3 rashers bacon, diced
  • 3 cups cooked chicken, shredded
  • Parsley, chopped
  • 1 sheet puff pastry
  • 1 egg, beaten

Instructions

  • Preheat your oven to 200C/ 400F.
  • 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.
  • 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 is cooked off.
  • 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.
  • Add in the heavy cream, chicken, bacon and parsley. Stir and season to taste
  • 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.