I can’t deny that the photos for this Creamy Chicken and Bacon Pie don’t quite match the instructions shown below, but with good reason. When I was planning this recipe I envisaged a deliciously creamy chicken filling topped with parmesan mashed potatoes that were baked until golden brown.
Unfortunately, when it came to actually cooking it I was not feeling very well and my husband was suffering from full-blown ‘flu symptoms. As a result the idea of spending longer in the kitchen than absolutely necessary was not popular with either of us. We still managed to avoid the urge to order in though, which is something I’m rather proud of. When I’m not feeling well I’m often torn between cooking something that I know will bring me happiness and calling my local take away to save me having to do anything too exertive. And let’s face it, on some occasions lifting the phone to make a call or open the JustEat App feels like too much effort…
Anyway, on this occasion I wasn’t totally bedridden and more than capable enough of standing near the cooker for 20 minutes. I just didn’t have the patience to assemble everything into a pie and then wait another 20-25 minutes for it to bake in the oven. As much as I love a crispy, golden crust on a pie there are days when time and energy are not on your side.
The good news, for us at least, is that the lack of crunch doesn’t take away from the flavour. Both of us managed to clear our plates – not bad with a surpressed appetite – and the rich, salty creamy sauce went down a treat. I joked at the time that it could probably be considered a variation on the traditional Chicken Soup that so many people swear on as a cold remedy. I think I’d rather have a big bowl of this pie filling than soup too – it really is like a hug in a bowl.
Just what you need when you’re done with Winter and are starting to get impatient for Spring to eventually arrive…
Rich, creamy, salty and satisfying - this creamy Chicken, Bacon and Sundried Tomato pie is like a hug in a bowl. Perfect for those cold winter evenings.
- 1 tbsp Olive Oil
- 75 g Pancetta Cubes or Bacon Lardons
- 1 Onion peeled and finely sliced
- 1 clove Garlic crushed
- 2 Chicken Breasts cut into 2cm cubes
- 150 g Chestnut Mushrooms sliced
- 50 g Sundried Tomatoes chopped
- 250 ml Good Quality Chicken Stock
- 150 g Crème Fraîche
- 500 g Potatoes
- 2 tbsp Milk
- 20 g Parmesan Cheese
Pre-heat the oven to 180°C
Heat the olive oil in a large frying pan or saute pan. Add the pancetta cubes and fry over a medium heat for 5 minutes until starting to crisp on the edges. Then add the onions and cook for a further 10 minutes until tender.
Add in the chicken and garlic and stir well. Cook for a further 5 minutes until the chicken is browned and sealed all over.
Add the mushrooms and sundried tomatoes to the pan and stir to combine. Pour over the chicken stock, cover and simmer for 10 minutes until the chicken is cooked through.
Remove the pan from the heat and stir through the crème fraîche to give you a rich creamy sauce. You shouldn't need to add any additional seasonings as the stock, bacon and sundried tomatoes will all bring saltiness.
Meanwhile, boil the potatoes until tender. Drain and then mash until smooth, mixing in the milk and grated parmesan cheese as you go.
Put the chicken mixture into the bottom of an oven proof dish. Spoon over the mashed potato and smooth it out. Put into the oven and bake for 20-25 minutes until the top is golden and the filling bubbling hot.
Remove from the oven and allow to cool for a few minutes before serving.