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Mary Berry Chicken And Bacon Pie Recipe
Saim Thour

Mary Berry Chicken and Bacon Pie Recipe

This Mary Berry Chicken and Bacon Pie Recipe is a classic British comfort dish featuring tender chicken, smoky bacon, mushrooms, and a creamy mustard sauce baked beneath a golden puff pastry lattice. It's ideal for family dinners, can be prepared ahead of time, and is easy enough for confident beginners while still looking impressive on the table.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 6 People
Course: Main Course
Cuisine: british
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 6 skinless chicken legs or 2 cooked chicken breasts, cooked and shredded
  • 200 g smoked back bacon chopped
  • 1 large onion chopped
  • 2 garlic cloves crushed
  • 4 celery sticks diced
  • 150 g mushrooms sliced
  • 4 bay leaves
  • 2 tbsp olive oil
  • 50 g butter
  • 60 g plain flour
  • 300 ml chicken stock
  • 200 ml dry white wine
  • 150 ml double cream or 2 tbsp crème fraîche
  • 1 tbsp Dijon or grainy mustard
  • 2 tbsp fresh parsley chopped
  • Salt and freshly ground black pepper
For the Pastry
  • 2 sheets ready-rolled all-butter puff pastry
  • 1 beaten egg for glazing

Equipment

  • Large Frying Pan
  • Ovenproof saucepan
  • Mixing spoon
  • Whisk
  • Measuring Jug
  • Chopping Board
  • Sharp Knife
  • Pie dish (about 25cm / 10-inch)
  • Pastry Brush
  • Rolling pin (if needed)

Method
 

  1. Preheat the oven to 160°C (140°C Fan/Gas 3).
  2. Cook the chicken with celery, bay leaves, wine, and stock until tender. Remove the meat and strain the cooking liquid.
  3. Fry the bacon, onion, garlic, and mushrooms until softened.
  4. Add butter and flour to make a roux, then gradually whisk in the reserved stock until thick.
  5. Stir in cream, mustard, parsley, seasoning, and chicken.
  6. Spoon the filling into a greased pie dish and cool completely.
  7. Cover with puff pastry or create a lattice top. Brush with beaten egg.
  8. Bake at 200°C (180°C Fan/Gas 6) for 30–35 minutes, until golden brown and bubbling.
  9. 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.