Name: Vegetable, Chicken and Bacon Pie
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: British
Ingredients: 1/2 tablespoon oil; 150 grams smoked bacon lardons; 2 leeks, outer leaves and root removed then sliced; 2 turnips, peeled and diced; 1 parsnip, peeled and diced; 2 carrots, peeled and diced; 180 millilitres white wine; 500 millilitres chicken stock; 1 tablespoon Dijon mustard; 1 tablespoon wholegrain mustard; 2 tablespoons cornflour; 10 grams tarragon; 250 grams cooked chicken thigh, shredded; 1/2 teaspoon ground black pepper; Salt to taste; 1 egg; 1 sheet of Just Rol chilled puff pastry OR enough puff pastry to cover a 28cm pie dish; Steamed greens

When you think of comfort food you think of this Vegetable, Chicken and Bacon pie! 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.

A slice of Vegetable, Chicken and Bacon Pie on a white plate with a fork. The filling is spilling out from under the puff pastry pie crust. In the back ground there is the remaining pie in an enamel baking dish and a white bowl filled with cooked savoy cabbage.

When it comes to British food there’s lots of things you might think of. A Sunday roast, fish and chips, a full English and, I hope, a pie. I think when it comes to pies, savory pies in particular, us Brits do them pretty darn well. There’s so many different variations to choose from, but for me it always has to be a chicken pie ❤

In your average chicken pie, you will probably find lots of chicken, a thick creamy sauce and maybe a few extra veggies if you’re lucky. I wanted to change things up a little. In this pie recipe there’s lots of vegetables and no dairy (shock, horror!) but, of course, there is still a tonne of flavour. I think you will love it.

On overhead image of Vegetable, Chicken and Bacon Pie in an enamel baking dish. On a wooden tray to one side of the pie is a wooden tray filled with vegetables including a leek, a parsnip and turnips - all of which are included in the pie filling. Also to the left of the Vegetable, Chicken and Bacon Pie is a white bowl filled with cooked savoy cabbage.

What you will find in this Vegetable, Chicken and Bacon Pie

The filling:

I really wanted the vegetables to be as important as the meat in this recipe. I used leeks, parsnip, carrot and turnips, all of which add lots of flavour and make the pie super hearty.

There is also roast chicken. I roast the chicken myself and try to reserve any of the juices to add to the sauce. I also use thigh meat for added flavour and better texture, but you could use chicken breast if you would prefer, just brown it off before you start cooking the leeks.

For additional depth of flavour there’s come crispy smoked bacon lardons. You don’t need a lot for them to make a difference to this already deeeelicious pie!

The Sauce:

This is so simple! White wine is reduced with the vegetables, then we add chicken stock, mustard, tarragon and salt and pepper. It’s all mixed together and then a little cornstarch is used to thicken. Et voila!

The pastry:

To make this recipe I use Just Rol Chilled Puff Pastry Sheets. They use vegetable fats in place of butter, keeping this dish 100% dairy free. The pastry still tastes fab and has a great texture. And you don’t notice the lack of butter!

Why you will love this pie recipe

Lots of veggies! You will definitely be ticking off a few of your 5-a-day.
A creamy sauce that uses NO DAIRY while still being full of flavour.
It is the ultimate comfort food, full of meat and vegetables it’s warming, hearty and perfect for these cold Winter evenings.
All of those ingredients make it a meal in itself, but I tend to serve it with some steamed greens for good measure.

Vegetable, Chicken and Bacon Pie in an enamel baking dish. A slice has been removed and there is a silver servign spoon in the space.

You may need…

Elizabeth Chloe is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

A 28 centimeter pie dish

I used an Enamelware Pie dish, bought as part of a set of three. They are versatile, hard-wearing and perfect for cooking this pie recipe in. Plus they look great!

A pastry brush

The Oxo Good Grips Pastry and Basting Brush is made of silicon, meaning no bristles getting stuck in your pastry! This is one of those kitchen utensils it’s always useful to have in your draw and I use this one regularly.

Some other warming Winter recipes you might like…