This warming chicken and bacon pie is the ultimate comfort food, perfect for cold autumn and winter days or breezy summer evenings. With its rich yet mild flavour, cheesy, crunchy top, and hearty filling, it’s a dish that appeals to everyone, from picky eaters to food enthusiasts. This versatile pie is ideal for the whole family, including small children.
Easy Comfort Food for Any Season
Not only is this recipe easy to make, but it can also be prepared ahead of time and reheated in the oven, retaining its delicious flavour and texture. It freezes beautifully, so consider making a double batch to save time on busy days. Additionally, this pie is fantastic for making portion-sized pieces, perfect for picnics, casual gatherings, or even a cosy date night.
Designed to serve a family of 4, this recipe pairs wonderfully with a crisp salad or roasted vegetables. Whether you’re enjoying it fresh or reheated, this dish is sure to become a household favourite.
Ingredients for Chicken and Bacon Pie
For the Filling:
220-250 grams of chicken breast
4 medium-sized eggs
180 grams of diced bacon
1 medium-sized onion
1 garlic clove, minced
250 grams of red bell pepper
200 ml of creme fraiche
1 teaspoon of lemon juice
2 teaspoons of tomato paste or puree
1/2-1 teaspoon of salt (adjust based on the saltiness of the bacon)
2 good pinches of black pepper, or to taste
1/2 teaspoon of smoked paprika powder
70 grams of grated parmesan cheese
70 grams of grated gouda, emmental, or mozzarella cheese
Fresh herbs (oregano, basil, parsley, or chives), roughly chopped
For the Pie Crust:
4 tablespoons of ice-cold water
1/2 tablespoon of salt
152 grams of cold butter
300 ml of flour
How to Make Chicken and Bacon Pie
Preheat the oven to 200°C.
In a bowl, combine the flour, salt, and ice-cold water.
Cut the butter into small pieces and quickly work it into the dough using a knife.
Flatten the dough, wrap it, and refrigerate for at least 30 minutes.
Roll out the rested dough and place it into a 28 cm pie dish.
Prick holes throughout the dough and refrigerate it for another 30 minutes.
Blind bake the crust for 12 minutes in the oven’s lower section until slightly golden.
Making the Filling:
Chop the chicken, bacon, bell pepper, and onion into bite-size pieces.
In a large pan, fry the chopped ingredients until the chicken and bacon are golden brown. Season with a pinch of salt and black pepper while frying. Add the garlic during the last minute and stir well.
Set the filling aside to cool slightly.
In a separate bowl, mix the eggs, creme fraiche, salt, black pepper, paprika powder, lemon juice, and tomato paste until smooth.
Stir the grated cheese and fresh herbs into the mixture.
Pour the chicken and bacon filling into the prebaked pie crust. Top with the egg, cheese, and creme fraiche mixture.
Bake for 30 minutes or until the pie is set and golden on top.
Serve warm with a fresh salad on the side.
FAQs: Chicken and Bacon Pie Recipe
Can I make pie crust in advance?
Yes, the pie crust can be made a day ahead and stored in the refrigerator or frozen for longer storage.
What can I serve with chicken and bacon pie?
A fresh green salad, steamed vegetables, or roasted potatoes pair perfectly with this hearty pie.
How do I freeze the chicken and bacon pie?
Wrap the baked pie tightly in foil and place it in an airtight container before freezing. Thaw overnight in the refrigerator and reheat in the oven.
Can I use other types of cheese in a chicken and bacon pie?
Absolutely! Cheddar, gruyere, or even a spicy pepper jack cheese can add a unique twist to the recipe.
How long does this pie last in the fridge?
The pie can be refrigerated for up to 3 days in an airtight container.
Is this pie suitable for meal prep?
Yes, this pie is great for meal prep. Prepare it in advance, refrigerate or freeze, and reheat as needed.
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