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Lauren’s No.1 Chicken & Bacon Pie

Ingredients Serves 4

  • 3 x boneless chicken breasts (diced)
  • 3 x rashers streaky bacon (diced)
  • 50g butter
  • 2 tbs plain flour
  • 250ml chicken stock
  • 300ml milk
  • 2 x tbs oil
  • 1 x egg (beaten)
  • 500g fresh ready-made short crust pastry
  • Pinch of salt/pepper


Preheat oven to 220c/fan 200c Melt butter in a saucepan on a medium to high heat, then stir in the plain flour and cook for around three minutes, stirring until it has formed a thick, smooth paste.

Mix milk and stock together, add a pinch of salt and pepper, pour the liquid slowly into the flour mixture, whisking continuously until it is smooth. Simmer over a gentle heat whilst stirring until the sauce has thickened.

Heat oil in a frying pan on a medium to high heat and add the chicken. Once the chicken has turned white, add the bacon and continue frying until the chicken is cooked through. Add the chicken and bacon to the sauce, then put the filling in a pie dish. Roll out the pastry on a lightly floured surface until it is the thickness of a £1 coin.

Brush the edges of the pie dish with the beaten egg, lay the pastry on top of the mixture, press down the edges and trim excess off. Brush the lid of the pie with the rest of the beaten egg, use the leftover pastry to decorate the top of the pie, also add indentations around the edge of the pie with a fork.

Make a few slits on the lid of the pie to allow for any steam to escape. Finally, bake in the oven for approximately 20-25 minutes until the lid is golden brown.