## Comfort Food Done Right: Mary’s Easy Chicken and Bacon Pie Recipe
There’s nothing quite as satisfying as sinking your teeth into a warm, homemade pie, especially when the weather turns chilly. It’s the ultimate comfort food, and the good news is, you don’t need to be a culinary expert to create a masterpiece. Mary’s chicken and bacon pie recipe proves that, relying on store-bought pastry for effortless convenience.
This recipe is perfect for a family gathering, a cozy Sunday lunch, or any occasion where you’re looking for a heartwarming and flavorful meal. As Mary herself says, “This chicken and bacon pie would make a wonderful centrepiece for a family meal.” Her granddaughters Abby and Grace even helped her make it for a TV show, so you know it’s a winner!
What You’ll Need:
* Six chicken legs
* Four celery sticks, diced
* Four bay leaves, roughly sliced
* 200ml white wine
* 300ml chicken stock
* 250g smoked bacon, cut into small pieces
* One large onion, roughly chopped
* 50g butter
* 60g plain flour
* Two tablespoons crème fraîche
* One tablespoon of grainy mustard
* Two 375g packets of ready-rolled puff pastry
* One egg, beaten
* Salt and pepper
Let’s Get Cooking!
1.
Preheat your oven to 160C or 140C Fan.
Place the chicken legs, celery, and bay leaves in an ovenproof saucepan. Pour in the wine and stock, seasoning generously with salt and pepper. Bring to a boil over medium heat, cover with a lid, and transfer to the oven for 30-40 minutes, or until the chicken is cooked through.2.
While the chicken is cooking, prepare the bacon and onion.
Fry the bacon until crisp, then add the chopped onion and cover the pan for 10 minutes until softened.3.
Create a rich sauce.
Add the butter to the bacon and onion mixture, stirring until melted. Sprinkle in the flour to make a roux. Gradually whisk in the reserved chicken stock (you should have about 750ml – add more stock or white wine if necessary) until the sauce thickens.4.
Prepare the chicken filling.
Once the chicken is cooked, let it cool slightly. Remove the meat from the bones (save those bones for making stock later!), and break it into bite-sized pieces. Add the chicken to a bowl. Strain the stock, reserving the celery and discarding the bay leaves. Season the celery with salt and pepper, and add the crème fraîche and mustard to the chicken mixture.5.
Assemble the pie.
Spoon the chicken mixture into your pie dish and level the top. Let it cool completely, then chill for 30 minutes.6.
Get those pastry ribbons ready!
Roll out each sheet of pastry to about 3mm thick. Cut each piece into long, thick ribbons, making sure you have enough to cover the pie. Weave the ribbons together on a piece of baking paper, creating a beautiful lattice effect. Chill for 15 minutes (or freeze if you have time).7.
Time for the grand finale!
Brush the edges of the pie dish with beaten egg. Carefully lift the pastry lattice onto the filling, trimming any excess. Increase the oven temperature to 200C or 180C Fan. Brush the top of the pastry with the remaining egg and bake for 30 minutes.8.
Serve and enjoy!
Your delicious chicken and bacon pie is ready to devour! Pair it with some mashed potatoes and your favorite vegetables for a truly satisfying meal.Tips for Success:
* Don’t be afraid to adjust the seasoning to your liking.
* If you have time, make your own chicken stock for extra depth of flavor.
* For a vegetarian version, substitute the chicken with your favorite vegetables like mushrooms, carrots, or potatoes.
This recipe is a true testament to the fact that comfort food doesn’t have to be complicated. With simple ingredients and a few easy steps, you can create a dish that will bring warmth and happiness to any table. So gather your loved ones, grab a fork, and enjoy the deliciousness!