Vegetable, Chicken and Bacon Pie

Name: Vegetable, Chicken and Bacon Pie
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
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

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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.

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

When it comes to British food there are 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, savoury pies, in particular, us Brits do them pretty darn well. There are 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!

Vegetable, Chicken and Bacon Pie F.A.Q

Which pastry to use?

For this pie, I used pre-made puff pastry which gives you a light, crisp pie top. You could also use shortcrust pastry which works just as well.

Alternatively, you could use a mashed potato top for different flavours and textures. Do whatever works best for you!

How to store this pie:

Leave the pie to cool to room temperature for no more than two hours. Add any leftover pie to a Tupperware container and store in the fridge for 2-3 days.

How to reheat pie:

To reheat the pie add it to a pie dish and cover tightly with tin foil. Put the pie in an oven, pre-heated to 160 degrees Celsius, and cook for 30-40 minutes. Ensure the filling is piping hot all the way through before serving.

Alternatively, you can reheat the pie in the microwave. Put the pie into a microwave safe container and cook on full power for 3-4 minutes (time may vary depending on your microwave). Ensure the pie filling is piping hot before serving, microwaving for a few minutes more if it is not. Reheating the pie this way will mean the pie crust is likely to become a little soggy instead of being crisp.

What to serve with this Vegetable, Chicken and Bacon pie?

Steamed greens, such as broccoli, green beans or spring greens go really well with this pie. However, you could serve any veggie, such as carrots, corn or potatoes alongside it.

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.

Some other warming Winter recipes you might like…

On overhead picture of Vegetable, Chicken and Bacon Pie in an enamel baking dish. One slice has been removed and sits on a white plate with a fork. A bowl of cooked savoy cabbage is placed next to the plate.

Vegetable, Chicken and Bacon Pie Recipe

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Vegetable, Chicken and Bacon Pie

★★★★★ 5 from 10 reviews

Author: Elizabeth Chloe
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Baking
Cuisine: British

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Description

This savoury pie recipe is filled with seasonal vegetables, roast chicken and smoked bacon. It also uses puff pastry for a flaky, crisp crust! The perfect Winter comfort food.

Ingredients

Scale

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

To serve (optional)

Steamed greens

Instructions

Pre-heat your oven to 200 degrees Celcius.
In a large saucepan or casserole pan heat the oil to a medium heat. Add in the bacon lardons and fry until golden brown and crispy, about 5 minutes.
Turn the heat down slightly and add in the leeks. Saute for 3-4 minutes until softened. Add the turnips, parsnip and carrots and saute for 2 minutes.
Pour in the white wine and cook for 3-5 minutes until the liquid has reduced by half. Then add the chicken stock and mustards. Stir to combine everything.
Add the cornflour to a separate bowl with a tablespoon of water. Stir the mixture until a smooth paste forms. Pour this into the pie filling saucepan while you stir until everything has mixed together. Doing this prevents the cornstarch lumping together. Simmer for 5 minutes or until the sauce has thickened to your desired consistency. If the sauce is too thick add a little more water or chicken stock. If it is too thin, add another tablespoon of cornflour and water.
Mix in the tarragon, chicken and pepper. Taste and add salt as required. Turn off the heat and transfer the pie filling to your pie dish. Leave the mixture to cool here for 10 minutes.
Remove your pastry from the fridge and allow it to come up to room temperature for 10 minutes also.
In a bowl crack the egg and whisk until the white and yolk are fully combined. Using a pastry brush dab a little of the egg onto the edge of your pie dish.
Unroll the sheet of pastry and carefully transfer it on top of the pie dish. Using a knife, cut off any excess pastry. Use this excess to create any desired patterns, such as leaves or letters and apply them to the top of the pastry.
Create a seal around the edge of the pie dish by using a fork to gently press all around the edge of the pastry. Create a small hole in the top of the pastry, using a knife, to allow steam to escape while the pie cooks.
Brush the pastry with a thin layer of the remaining egg wash.
Transfer the pie to a baking tray and then pop into the oven for 25-30 minutes. The pie is done when the pastry is golden brown and crisp.
Serve a slice of the pie alongside steamed greens and enjoy!

Keywords: Vegetable, Chicken and Bacon Pie, Puff Pastry Pie, Pie Recipe

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Originally Published: January 22, 2019
Last Updated: April 5, 2019
Update Information: New affiliate links and F.A.Q