A Classic Family Pie Worth Making
Mary Berry Chicken And Bacon Pie Recipe is a wonderful choice when you want a warm and satisfying meal. Mary Berry, Mary Berry’s Chicken and Bacon Pie, and this Chicken And Bacon Pie combine tender chicken, smoky bacon, and a creamy filling with a rich savoury sauce inside a puff pastry pie. The pastry lattice, lattice topping, or even a simple pastry sheet creates a golden pastry, golden crust, crisp pastry, and flaky buttery pastry that makes this classic pie, homemade pie, British pie, and baked pie a true comfort food. I have found that serving it straight from an oven-baked ovenproof dish, whether it is a shallow dish or wide-based dish, always makes it feel like the centrepiece of a family-friendly special family meal.
Although it looks impressive, it is still a beginner-friendly and straightforward recipe with a balanced flavour, rich flavour, and satisfying texture. The creamy filling stays juicy under the crisp topping and flaky pastry topping, making every slice enjoyable. A 1.75 litre, 3 pint, 25cm, 10in diameter dish works well, and the whole recipe takes about 1 hour and 20 minutes, making it practical enough for a relaxed weekend chicken pie or bacon pie that everyone at the table will enjoy.
IngredientsÂ
| Ingredient | Details / Options / Quantity |
| Chicken | skinless chicken legs, chicken legs, thigh, drumstick, cooked chicken breasts, diced chicken, chicken |
| Bacon | smoked back bacon, smoked bacon, bacon, bacon rashers, 7 rashers, small pieces |
| Vegetables | large onion, onion, finely chopped, roughly chopped, garlic cloves, crushed garlic, celery sticks, diced celery, chopped celery, bay leaves, roughly sliced, mushrooms, sliced mushrooms |
| Cooking Fat | olive oil, butter |
| Thickener | plain flour, extra flour, dusting |
| Liquid Base | chicken stock, stock, dry white wine, white wine |
| Cream & Seasoning | double cream, full-fat crème fraiche, crème fraiche, Dijon mustard, grainy mustard, fresh parsley, chopped parsley, salt, freshly ground black pepper, black pepper |
| Pastry | ready-rolled puff pastry, all-butter puff pastry, puff pastry, pastry |
| Finish | egg, beaten egg, glazing |
| Measurements | 2 tbsp, 1 tbsp, 200ml, 7fl oz, 300ml, 10fl oz, 250g, 9oz, 50g, 1¾oz, 60g, 2¼oz, 375g, 2 packets |
How to Make Mary Berry Chicken And Bacon Pie
Start by prepare oven and preheat oven to 160C, 140C Fan, Gas 3, or 200°C and 180°C fan if your recipe version calls for it. Place the oven shelf on the middle shelf. In a large pan or ovenproof saucepan, heat olive oil over medium-high heat. Add the onion, garlic, bacon, and bacon pieces, then fry bacon until you have crisp bacon and a softened onion. Add the chicken legs or cooked chicken with the sliced mushrooms, celery, and bay leaves, then boil gently with a lid before you transfer to oven. After cooking, remove meat from the chicken bones, keep the reserved bones for stock, discard bay leaves, keep the reserved celery, cut the meat into bite-sized pieces, place it in a bowl, strain stock, measure liquid to 750ml, 1 pint, 6fl oz, and add extra stock or white wine if needed. In a frying pan, melt butter, add plain flour to make a roux, pour in the reserved liquid, continue whisking, stirring constantly, and stir well until you have a thickened sauce with a smooth sauce and perfect smooth sauce consistency.
Next, stir in cream, double cream, or crème fraiche with Dijon mustard, grainy mustard, seasoning, salt, pepper, and chopped parsley, then combine everything into the filling. Spoon filling into an ovenproof dish, level top, remove from heat, cool slightly, let it cool, then chill, keep it covered in the fridge for 30 minutes. To prepare pastry, use a lightly floured work surface, place the pastry sheets, roll out to 3mm or ⅛in, cut long ribbons about 3cm or 1¼in wide, and make 16 ribbons. Lay them on baking paper, weave a pastry top, cover pie or cover dish, then firm up in the freezer until solid if needed. Place the chilled filling inside, brush edges with beaten egg, add the pastry lattice, trim edges, trim excess pastry around the rim, press to seal, and seal well with the remaining beaten egg. Increase the heat to 200C, 180C Fan, Gas 6, then bake for 30–35 minutes or 30 minutes until the golden pastry is crisp pastry and cooked through with bubbling chicken. Let the filling settle, stand for 5–10 minutes before serve hot for the best serving experience.
Tips
To get a pastry crisp finish, never place pastry over a hot filling because the trapped steam can create soggy pastry. I often use leftover chicken or leftover roast chicken to add extra flavour and save time on busy days. If you need to thicken filling, let it simmer gently and stir continuously until you get a creamy consistency. You can also prepare ahead, make the filling a day in advance, assemble pie later, and keep it chilled and covered for up to 2 days ahead before baking.
For longer storage, place the uncooked pie in a freezer-proof container because it freezes well. I usually choose bought puff pastry because it is easier and faster than making homemade pastry. To create a neat lattice with an impressive topping, draw a circle on baking paper about 5cm or 2in wider diameter than your dish, then slide pastry into place. Keep a tight lattice, make sure the pie lid is sealed firmly with egg wash so no filling escapes. If using chicken legs, they are cheap and easy to find, but you may need to remove skin. A piece of kitchen paper or a tea towel gives better grip when you tug the skin over the bony end. It becomes a quick process, an easy process, once you get the knack.
Serving Suggestions
I like to serve this pie with buttery mashed potatoes because they soak up the creamy sauce beautifully. For a fresh balance, pair it with steamed green beans, sweet peas, or a crisp green salad. If you want even more flavour, add a little light gravy over the top without overpowering the pie.
This meal is easy to adjust for any season. On colder days, I usually serve it with warm vegetables, while in warmer weather I pair it with a crisp green salad for a lighter plate. However you choose to serve it, the goal is to create good balance so everyone can enjoy every bite.
Storage
After baking, let the pie cool slightly before storing it. You can leave it at room temperature for up to 2 hours if it is kept covered. For longer storage, place it in the refrigerator or fridge inside an airtight container, where it will stay fresh for up to 3 days. Before serving, always reheat thoroughly until the filling is piping hot.
For longer storage, freezing is a great option. I usually freeze the baked pie because it keeps its texture well for up to 2 months. When you are ready to eat it, thaw overnight in the fridge, then warm it in the oven until it is fully hot before serving.
Nutrition
Each serving of this pie provides about 520 kcal, making it a filling meal for lunch or dinner. It contains around 32g of carbohydrates, 28g of protein, and 32g of fat, including about 14g of saturated fat. The sodium content is approximately 780mg, although this can change depending on the products you use.
From my experience, these nutritional values should be treated as estimates because different brands and fresh ingredients can slightly change the final numbers. If you adjust the recipe by using lighter ingredients or different pastry, the calories and other nutrition values may vary as well.
Mary Berry Chicken And Bacon Pie Recipe (FAQs)
Can I use shortcrust pastry instead of puff pastry?
Yes. Shortcrust pastry makes a great traditional pie base and pie topping if you prefer a firmer texture than puff pastry.
Can I add vegetables to the filling?
Absolutely. You can mix vegetables like carrots, peas, and leeks into the filling for extra flavour and texture.
How do I know when the pie is fully cooked?
The pastry should be golden brown and crisp, and you should see the bubbling filling around the edges.
Can I use milk instead of cream?
Yes. You can replace cream with milk for a lighter version of the pie. The sauce will be less rich, but it will still taste delicious. This is an easy way to substitute cream.
Why do I see a Humanizer or Surfer Plan message?
If you see Humanizer or Surfer plan messages, they are related to your writing software and not to the Mary Berry Chicken And Bacon Pie Recipe itself.
Try More Recipes
Mary Berry Chicken Korma RecipeÂ
Mary berry chicken tikka masala recipe
Mary Berry Chicken Taleggio Recipe
Mary Berry Chicken and Bacon Pie Recipe
Ingredients
Equipment
Method
- Preheat the oven to 160°C (140°C Fan/Gas 3).
- Cook the chicken with celery, bay leaves, wine, and stock until tender. Remove the meat and strain the cooking liquid.
- Fry the bacon, onion, garlic, and mushrooms until softened.
- Add butter and flour to make a roux, then gradually whisk in the reserved stock until thick.
- Stir in cream, mustard, parsley, seasoning, and chicken.
- Spoon the filling into a greased pie dish and cool completely.
- Cover with puff pastry or create a lattice top. Brush with beaten egg.
- Bake at 200°C (180°C Fan/Gas 6) for 30–35 minutes, until golden brown and bubbling.
- Rest for 5–10 minutes before serving.
Notes
- Leftover roast chicken works perfectly.
- Do not add pastry over hot filling.
- Chill the filling before baking for crisp pastry.
- Freeze before or after baking for up to 2 months.
