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Mary Berry’s Chicken and Bacon Pie
Introduction from Mary Berry
This pie would make a wonderful centrepiece for a family meal or other gathering. My granddaughters Abby and Grace helped me to make it for a TV programme. Using bought puff pastry is much easier and quicker than making your own.
Ingredients
Method
You will need a 2 litre (3½ pint) shallow, wide-based ovenproof dish with a lip, about 25 × 33 × 6cm (10 × 13 × 2¼in). Preheat the oven to 200°C/Fan 180°C/Gas 6.
Melt the butter in a frying pan. Add the onion, celery and bacon, and fry over a high heat for a few minutes. Cover, reduce the heat and cook for about 10 minutes until soft.
Add the mushrooms, increase the heat and fry for a few minutes. Sprinkle in the flour slowly and stir. Slowly pour in the wine and stock, stirring all the time, until smooth. Simmer for a few minutes and stir until thickened. Add the crème fraîche, mustard and chicken and season with salt and pepper. Spoon into the oven dish and leave to cool.
Unroll the pastry on to a floured work surface and roll to a little bigger than the dish. Sit a pie funnel in the centre of the dish and wet the lip of the dish. Place the pastry on the top of the dish, pushing the pie funnel through. Press the pastry firmly against the lip to secure and score the top in a diamond pattern. Brush with the beaten egg.
Bake in the oven for 30 minutes until the pastry is golden and cooked through, and the chicken is bubbling. Serve hot.
Mary's tips
The pie filling can be prepared up to a day ahead. The dish freezes well without the pastry. Defrost to room temperature, top with pastry and cook to serve.
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