Chicken, mushroom and bacon pie recipe

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  • Serves 4
  • 10 mins to prepare and 30 mins to cook
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Customer recipe by Michelle Anderson
Added 66 months ago

Preheat the oven to 180°C.

Fry the bacon strips in the oil until beginning to crisp, then add the onion, garlic and sliced mushrooms and soften in the pan with the bacon.

Turn the chicken strips in the flour and thyme (you could toss them about in a freezer bag), and then melt the butter in the pan before adding the floury chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to color.

Lay the pastry over a pie dish (24cm approx). Blind bake one of the puff pastry sheets in the oven for 8 mins or so until browned.

Once browned remove from the oven, remove the pie weights. Add in the chicken mix. Top the pie with the additional sheet of pastry and gently press down on the edges of the pie so you seal in all the sauce.

Put in the over for 15 -20 mins or until the pastry top is browned.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 3 streaky bacon rashers, cut or scissored into 1-inch strips
  • 1tsp garlic infused olive oil
  • 2 cups sliced chestnut mushrooms
  • 500g chicken thigh fillets
  • 3tbsp plain flour
  • 1tbsp butter
  • 2tbsp dried thyme or the leaves from a few sprigs of fresh thyme
  • 1¼ cup hot chicken stock
  • 2 sheets all-butter ready-rolled puff pastry
  • 1 brown onion
  • 4 garlic cloves
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