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Chicken & Bacon Pie Recipe

A comforting chicken & bacon pie recipe for colder days, good company, and cooking ahead


There are few things more reassuring than a proper chicken and bacon pie. This recipe is one we come back to again and again at Yarrow: generous, unfussy and deeply comforting, whether you’re cooking quietly on your own or making an afternoon of it with friends.


It’s also a brilliant one to prepare ahead. The filling can be made in advance, the whole chicken and bacon pie freezes beautifully, and it reheats without losing its charm. Ideal for a rainy day spent pottering in the kitchen, or for stocking the freezer for nights when you want something dependable and good.


A small but important note before we begin: if making pastry from scratch feels like one step too far, buy the very best shortcrust pastry you can find and don’t feel bad about it. We do exactly the same at home. Good cooking is about judgement, not perfection.


Golden-crusted chicken and bacon pie baked in a ceramic dish, fresh from the oven.
Yarrow Chicken Pie

Serves 4

Fits a 18cm pie dish


Ingredients


For the filling

  • 250g skinless chicken thighs, cut into bite sized pieces

  • 75g smoked streaky bacon or lardons, chopped

  • ½ tbsp olive oil

  • 1 onion, finely chopped

  • 1 small leek, washed and finely sliced

  • 1 garlic clove, crushed

  • 1 tbsp plain flour

  • 75ml dry white wine (optional – use stock if you prefer)

  • 150ml chicken stock

  • 75ml double cream

  • ½ tsp Dijon mustard (optional)

  • A few sprigs of thyme, or ¼ tsp dried thyme

  • Salt and black pepper

  • Small handful of fresh parsley, chopped


For the shortcrust pastry

(or use good quality shop bought pastry)

  • 230g plain flour

  • 115g cold unsalted butter, diced

  • Pinch of salt

  • 1 egg yolk (optional, for richness)

  • 3–5 tbsp cold water

  • 1 egg, beaten (for glazing)



Method


1. Make the pastry

  1. In a large bowl, rub the butter into the flour and salt until it resembles fine breadcrumbs.

  2. Add the egg yolk if using, then add the cold water a tablespoon at a time until the dough just comes together.

  3. Shape into a disc, wrap and chill for at least 30 minutes.

(If using shop bought pastry, keep it chilled until ready to roll.)


2. Make the filling

  1. Heat the olive oil in a large pan. Add the bacon and cook until golden. Remove and set aside.

  2. In the same pan, add the chicken and brown lightly. Remove and set aside with the bacon.

  3. Add the onion and leek to the pan and cook gently for 8–10 minutes until soft. Add the garlic and cook for 1 minute more.

  4. Stir in the flour and cook for 1–2 minutes. Gradually add the wine (if using), then the stock, stirring constantly.

  5. Return the chicken and bacon to the pan. Add the thyme, mustard and seasoning.

  6. Simmer gently for 12–15 minutes, until thickened and the chicken is cooked through.

  7. Stir in the cream and parsley, adjust seasoning, then allow the filling to cool completely.

Cooling the filling is important — it keeps the pastry crisp and easy to handle.


3. Assemble and bake

  1. Preheat the oven to 180°C fan / 200°C conventional / Gas 6.

  2. Roll out two thirds of the pastry and line the pie dish, trimming the edges.

  3. Spoon in the cooled filling.

  4. Roll out the remaining pastry for the lid, lay it over the pie and crimp the edges to seal.

  5. Cut a small steam hole in the centre and brush with beaten egg.

  6. Bake for 30–35 minutes, until golden and bubbling.

Allow the pie to rest for 10 minutes before serving.


To serve

This pie is lovely with creamy mashed potatoes and honey roasted carrots, or simply with greens and a spoon of mustard on the side.


Freezing and making ahead

  • The assembled, unbaked pie freezes very well. Freeze until solid, then wrap well.

  • Bake from frozen, adding 10–15 minutes to the cooking time and covering loosely if the pastry browns too quickly.

  • Alternatively, freeze just the filling and assemble fresh when you’re ready.


A final note

This is the sort of recipe that suits many moods. Make it quietly on your own on a rainy afternoon, or invite a couple of friends round, pour a glass of wine, and make the pastry together. Either way, it’s the kind of cooking that feels grounding and generous, exactly how we like it. For more visit www.yarrowcookeryschool.com



 
 
 

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