Chicken, bacon and Gorgonzola pie

Recipe from: 21 June 2011

Ingredients 13
Servings 1
Minutes 10:00


Serving Change
  • 3-4
    chicken breasts, chopped and cooked (or any left-over roast chicken)
  • 200
    double cream
  • 1
  • handful or so of grilled mixed peppers
  • 4-5
    strips of bacon, chopped and fried
  • 1
    clove garlic, diced
  • 1/2
    onion, cut into half-moons
  • 1
    chilli chopped
  • 1
  • 2
    Gorgonzola or any blue cheese
  • couple of cherry tomatoes, skinned or 1 over-ripe whole tomato skinned and diced
  • handful chopped rocket
  • shortcrust pastry (store-bought) or if preferred puff pastry


Preheat oven to 200°C.
Fry the onion, garlic, chilli and oreganum until sweet and slightly coloured.
Add the flour to the onions and cook for about 2 minutes.
Add the cream, and season.
Add the Gorgonzola and allow cream to boil and thicken.
Add the the precooked chicken, bacon and grilled peppers.
Take off the heat and fold in the skinned, cherry tomatoes or diced whole tomato.
Add seasoning if needed. Allow to cool.
Roll out pasty.
Fill pie dish(es )with pie filling and top with a layer of pastry.
Prick a pie hole on the top of each pie and brush with egg yolk.
Alternatively, make small whole pies: cut rounds of pastry into about 15cm in diameter.
Fill half with your pie filling, then flop the other half over so to create a stuffed half-moon shape (like a Cornish pastie) .
Bake at 200°C for 20mins or until pastry is golden.
Serve with a green salad.

Reprinted with permission of Foodmonger.
To visit Foodmonger's blog, click here.


Read more on: bake  |  chicken

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