Sophie's no dish chicken and bacon pie. Darren Baddick chef from the Williams Arms in Devon, talks us through this quick, simple and tasty pub classic dish of chicken and bacon pie. A chicken and bacon pie is the perfect comfort food, a warming meal ideal for family dinners and sure to be a crowd pleaser. This chicken and bacon pie would make a wonderful centrepiece for a family meal.

Use ready-made puff pastry to get it ready in no time. Mix chicken into the sauce and put the filling in the pie dish. And instead of a pie crust, you get Bacon Cheddar Biscuits. You can cook Sophie's no dish chicken and bacon pie using 9 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Sophie's no dish chicken and bacon pie

Prepare 1 of chicken breast, diced.
Prepare 100 grams of chopped bacon.
Prepare 100 ml of white wine.
You need 6 of spring onions, chopped..
Prepare 5 tbsp of creme fraiche.
Prepare 1 tsp of garlic powder.
Prepare 300 grams of short crust pastry.
You need 1 of egg, beaten.
You need 1 of salt and pepper to taste.

There is nothing wrong with a pie crust, (you all know how much I love pie!!), but cheesy biscuits? Stir in the reserved bacon and the chicken. Pour the mixture over the vegetables in the dish. Cover with foil while you make the biscuits.

Sophie's no dish chicken and bacon pie instructions

Fry your bacon, chicken and spring onions in a own and cook through. You want your chicken to be sealed, bacon crispy and the spring onion begins to go translucent on the white parts..
Pour the wine into your pan, add your garlic powder, and simmer for 5 minutes or until it has reduced by about a third..
Remove from the heat and stir in your creme fraiche..
Spoon half of your mixture into the middle of each circle, laying it evenly with a 1- 1½cm gap around the edge..
Set to one side and begin rolling out the pastry - you want two circles approximately 6" across, and two about 5"..
Place the two larger circles on a baking tray lined with grease proof..
Preheat the oven to 180°C..
Brush beaten egg on the border you left. Place the smaller circle on top of the filling..
Go round the edge of the pie, lifting the bottom later and pinching it with the top on to join them. Continue around the pie until you've sealed it all. Brush the outside your pie with the beaten egg mixture and cut two small holes in the top to let it steam..
Bake for 25-30 minutes, or until golden brown..
Enjoy !.

This savory pie recipe uses seasonal vegetables, roast chicken and smoked bacon, all topped with a puff pastry pie crust to create a hearty, filling main course. So why shouldn't you eat it for lunch or dinner? Chicken, bacon and leek pot pie recipe. Use a fork lightly to make straight, wavy or diagonal lines across the top of the mash before transferring the pie(s) to the oven. This is a recipe I came up with at college for an assignment, I'm sure there are many pies like this but my method is different!