When you think of comfort food you think of this Vegetable, Chicken and Bacon pie! This
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.
What you will find in this Vegetable, Chicken and Bacon Pie
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!
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!
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.
You may need…
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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…
- Moroccan Vegetable Tagine
- Spiced Squash, Celeriac and Apple Soup
- Mushroom and Lentil Spaghetti Bolognese
- Winter Vegetable Soup with Barley and Parmesan
- Butternut Squash Tadka Dal
Vegetable, Chicken and Bacon Pie Recipe
If you make this recipe please let me know what you think by leaving a rating and a comment!Print
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.
- 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
- 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