Homemade Chicken, Bacon and Mushroom Pie
There's nothing quite like it when you create a crowd-pleasing meal that gets gobbled up with gusto. Empty plates and happy faces all round. Even better if it takes under 30 minutes to prepare, costs around 15 euro and feeds 6. I prepared this for my family for Sunday dinner and my 4-year old told me "You are a great cooker Mummy. And this is sooooooo super-yummy!"
It's also classic comfort food that goes down particularly well as the temperatures outside are dropping.
- 600g chicken breast fillets
- 175g rindless unsmoked bacon rashers (I used half-fat healthy option), chopped up
- 250g mushrooms, sliced
- 250g half-fat creme fraiche
- 2-3 teaspoons of dijon mustard
- 2 teaspoons of dried oregano (If you have fresh, even better. And thyme is lovely too)
- 1 pack of frozen puff pastry
- 1 egg beaten
- 2 desert spoonfuls of extra virgin olive oil or sunflower oil
- Pre-heat the oven to 220 celsius.
- Chop up the chicken breasts into chunks (about 3 cm). Heat your oil in a large frying pan. Fry the chicken on a high heat for 3-4 minutes. Remove to a plate.
- Fry the mushrooms and bacon together on a lower heat, until the mushrooms get soft. Sprinkle the oregano on top and add the chicken.
- Add the creme fraiche and mustard and stir everything together.
- Divide the mixture into individual pie dishes or pour into one large dish.
- Cover the pie mixture with the sheets of puff pastry, making a lip around the edge of the dish. If you have breaks between pieces of the puff sheets, make sure you overlap well and press down. Otherwise the juices will bubble and ooze out and make your pastry soggy.
- Finally brush the top of your pie with plenty of the beaten egg. This will give it that glorious shiny, golden crust.
- Bake for about 15-20 minutes (it should have a lovely golden top) and, once ready, remove from the oven straight away.
- Serve with mashed or roast potatoes and some greens. And a glass or two of red wine for the grown-ups!