Chicken pie with bacon, cider and mustard

Recipe from: June 2012

Ingredients 13
Servings 1
Minutes 00:10


Serving Change
  • 2
    olive oil
  • 2
    skinless, de-boned chicken thighs (or breasts), roughly cubed
  • 1/2
    red onion, chopped
  • 4
    rashers bacon, roughly chopped
  • 1
    garlic clove, chopped
  • 1/2
    dried thyme
  • 100
    cider (or white wine)
  • Salt
  • Pepper
  • 1
    roll puff pastry, thawed
  • 2
    grated parmesan
  • 2 ramekins; or 1 small, shallow oven-proof dish
  • 2
    Dijon mustard


Pre-heat oven to 180°C. On the stove top in a small pot, heat the olive oil and fry the chicken pieces for 4-5 minutes, until golden. Remove and set aside on a small plate.

Add in the red onion, bacon and garlic and fry for 3-4 minutes; add in the thyme, cider and cooked chicken pieces. Season with salt and pepper, simmer for 2-3 minutes and remove from the heat.

Pour contents into your ramekins; cut out a rough puff pastry ‘lid’ that’s larger than the ramekin; use a fork to make a few holes in the pastry to allow steam to escape during cooking; place atop ramekin; trim the edges with kitchen scissors; use a fork to press down the edges and brush lightly with lightly beaten egg yolk, or milk (adds extra glossiness when cooking). Sprinkle over the grated parmesan and a generous grinding of black pepper before placing in the oven.

Place on the middle rack of the oven and bake at 180°C for 12-15 minutes or until the pastry is golden.

Chef's notes:

These can be made a day or two in advance and refrigerated, without the last step of baking. Then  bake at 180°C as per instructions just before serving.

I would serve these with mashed sweet potato or fluffy regular mash with a heaped tsp of pesto mixed through, and probably good old cheerful green peas!

View the step by step guide here.

Reprinted with permission of Sarah Graham. To see more recipes, click here.



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