Indulge in the comforting warmth of Mary Berry’s exquisite chicken and bacon pie, a culinary masterpiece that embodies the essence of classic British comfort food. This recipe is a testament to the power of simple, wholesome ingredients harmoniously woven together to create a truly unforgettable dining experience.
Mary Berry’s chicken and bacon pie is a symphony of flavors that will tantalize your taste buds. It’s a dish that speaks to the heart, offering a comforting embrace on a chilly evening or a celebratory centerpiece for a special gathering. The secret to its success lies in its meticulous preparation, where each element is carefully crafted to achieve culinary perfection.
Let’s embark on a culinary adventure as we unravel the secrets of Mary Berry’s chicken and bacon pie. This recipe is surprisingly easy to execute, requiring just 45 minutes of preparation followed by a 30-minute stint in the oven. The end result is a culinary triumph that will leave your guests craving more.
Ingredients:
* Six skinless chicken legs (thighs and drumsticks)
* Four celery sticks, diced
* Four bay leaves, roughly sliced
* 200ml dry white wine
* 300ml chicken stock
* 250g smoked back bacon (about seven rashers), cut into small pieces
* One large onion, roughly chopped
* 50g butter
* 60g plain flour, plus extra for dusting
* Two tablespoons crème fraîche
* One tablespoon grainy mustard
* Two 375g packets of ready-rolled, all-butter puff pastry
* One egg, beaten
* Salt and pepper
Method:
1. Preheat your oven to 160°C/140°C Fan/Gas 3. In a large ovenproof saucepan, combine the chicken legs, celery, and bay leaves. Pour over the white wine and chicken stock, generously season with salt and freshly ground black pepper, and bring to a boil on medium-high heat. Cover with a lid and transfer to the oven for 30 minutes, or until the chicken legs are cooked through and tender. Set aside to cool.
2. Once the chicken has cooled, remove the meat from the bones and break it into bite-sized pieces. Transfer the chicken meat to a bowl. Strain the stock, reserving the celery and discarding the bay leaves. Measure out the stock – you should have approximately 750ml. If not, adjust by adding a little extra stock or white wine.
3. Heat a large frying pan over medium-high heat and fry the bacon pieces for three minutes. Add the onion, cover with a lid, and continue frying for another 10 minutes, or until the onion has softened. Stir in the butter until melted, then sprinkle in the flour to create a roux. Gradually pour the reserved stock into the roux, whisking continuously as you add it. Cook over high heat, stirring until the mixture thickens into a smooth sauce consistency. Season with salt and pepper, add the reserved celery, crème fraîche, and mustard. Mix well to combine, then fold in the chicken pieces.
4. Spoon the filling into your 1.75-liter shallow, wide-based ovenproof dish and level the top. Allow the filling to cool completely, then chill in the refrigerator.
5. Prepare the pastry while the filling chills. On a lightly floured surface, roll out each sheet of pastry to approximately 3mm thick. Cut each piece into long, thick ribbons about 3cm wide. You’ll need enough ribbons to cover the top of the dish – about 16 in total. Weave the ribbons together on a piece of baking paper to create a pastry lattice that is large enough to cover your pie. Chill the pastry lattice in the fridge for 15 minutes to firm up, or if time allows, freeze until solid.
6. Remove the filling from the fridge and brush the edges of the ovenproof dish with a little beaten egg. Carefully slide the pastry lattice from the baking paper and lay it on top of the chilled filling. Trim any excess pastry around the rim and lightly press to seal. Increase the oven temperature to 200°C/180°C Fan/Gas 6.
7. Brush the pastry with the remaining beaten egg. Bake for 30 minutes, or until the pastry is golden brown and cooked through, and the chicken is bubbling. Let the pie rest for a few minutes before slicing and serving.
Mary Berry’s chicken and bacon pie is a testament to the art of home cooking. It’s a dish that brings families and friends together, creating memories that will last a lifetime. Enjoy!
