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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.

Vegetable, Chicken and Bacon Pie

  • 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


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 



  1. Pre-heat your oven to 200 degrees Celcius. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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. 
  6. 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.
  7. Remove your pastry from the fridge and allow it to come up to room temperature for 10 minutes also. 
  8. 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.
  9. 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.
  10. 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. 
  11. Brush the pastry with a thin layer of the remaining egg wash.
  12. 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. 
  13. 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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