Chicken & Bacon Broth Pie

This chicken and bacon pie recipe has been made using all natural ingredients. We also chose to have a naked roof-top for the pie. Purely personal preference of not wanting too much pastry, but if you’d like to cover the pie with a pastry top then simply double the pastry recipe of use puff pastry.

Chicken and Bacon Broth Pie

INGREDIENTS:

Pastry

225g plain flour

100g butter cubes

2/3 tbsp of water

Pie-filling:

50g butter

50g plain flour

350ml Boil and Broth chicken bone broth

350g chicken breast

75g bacon

1 chicken stock cube

1 tsp pepper

2 tsp herbs

Optional:

Chicken giblets

10g butter

METHOD:

  1. Make the pastry first by sieving the flour into a bowl.
  2. Add the butter cubes and then lightly mix butter and flour to make breadcrumbs.
  3. Add the water and knead together the mixture to make a dough. Cover in clingfilm and keep in the fridge until ready to use.
  4. In a saucepan, heat the butter (careful not to burn), reduce the heat.
  5. Add the flour and with a wooden spoon cook off the butter, by constantly turning the flour into the butter. Do this for about 2 minutes. Careful not to let the mix burn.
  6. Slowly add the chicken broth. Constantly stir as you are adding the broth. This will help to reduce the lumps. Increase the heat slightly if needed.
  7. Add in the chicken stock and continue to stir. If the mix is too thick for your liking, then add more broth.
  8. Remove the chicken gravy mix from the heat. (Optional – heat the 10g of butter in a separate pan. Add the giblets and cook for 5 minutes. Add the giblets to the gravy mix and put back on the heat for a further 5 minutes. Then remove the giblets from the gravy).
  9. Finally, add the chicken breast, bacon, pepper and herbs. Continue to stir on a low heat. After 5-minutes turn off the heat and cover.
  10. Turn on the oven to 180 degrees. On the kitchen side, pour out a little flour on the side bench. Take the pastry from the fridge and roll out the pastry using a rolling pin.
  11. Using an 8-inch round baking tin, grease the tin with butter.
  12. Go back to the rolled-out dough and cut out around the tray leaving about an inch from the tin sides. This is important, because it will give your pie sides.
  13. Pick up the pastry and place it into the baking tin. Press the pastry into the sides and bottom of the tin. Prick the pastry using a knife. Bake in the oven for 10 minutes.
  14. Remove the pastry from the oven. Add the chicken and bacon pie mix to the pastry base. Bake in the oven for 20-minutes.

Serve with vegetables.

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