Chicken and bacon pie recipe

  • Serves 2
  • 20 mins to prepare and 15 mins to cook
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Customer recipe by Charlotte Swift
Added 87 months ago

Heat oven to Gas 4, 180°C, fan 160°C.
Bring stock to the boil and add thyme and shallots and simmer for 5 minutes.
Remove shallots, add chicken and cook for a further 5 minutes.
When the chicken is cooked through, strain and reserve the liquid. Throw the herbs out.
In a separate pan, fry the bacon. Remove and add the mushrooms to the pan and cook until soft and golden brown. Remove the mushrooms and add to the chicken.
Add sherry to the frying pan, then, after a couple of minutes, add the cream and stock.
Reduce by a third then add chicken and mushrooms.
Roll out puff pastry and cut into 2 leaf shapes or any shape you like. Brush with egg yolk or milk and put in the oven for about 10 minutes or until a nice golden colour.
When chicken is warmed through, turn off the heat.
Spoon chicken mixture onto a plate and place the puff pastry on top.

The bacon is optional. Serve with a green salad or green vegetables.

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.

  • 250ml (8fl oz) - chicken stock
  • 1 bunch - thyme
  • 100g (3½ oz) - shallots, peeled
  • chicken breasts
  • 1 tbsp - olive oil
  • 100g (3½ oz) - bacon, cut into strips or small pieces
  • 75g (3oz) - mushrooms
  • 75ml (3fl oz) - sherry
  • 100ml (3½ fl oz) - double cream
  • 175g (6oz) - puff pastry
  • egg
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