← Back to Search Results
baking
Chicken, Mushroom, and Bacon Pie

Photo by: Joseph De Leo
Comments: 2
 

Recipe

Even the word pie is comforting. But then, it would be hard to deny the very real lure of pastry, especially when — as here — you know you’re going to dunk it in gravied juices till its gorgeous lightness is deliciously, soggily heavy. I concede, however, that making and rolling out your own pastry is not necessarily the speediest option, so I use bought, all-butter ready-rolled frozen puff pastry and feel fine about it.

I make the pie even easier, by browning the chicken and making the sauce all in one go. And a gold-crusted, welcoming pie for two in half an hour is not bad going.

Yield: Serves 2

Ingredients

  • 3 slices bacon, cut or scissored into 1-inch strips
  • 1 teaspoon garlic-infused oil
  • 2 cups cremini mushrooms, sliced into ¼-inch pieces
  • 2 boneless, skinless chicken thighs, each cut into 2- or 3-inch pieces
  • 2½ tablespoons flour
  • ½ teaspoon dried thyme
  • 1 tablespoon butter
  • 1¼ cups hot chicken stock
  • 1 tablespoon Marsala wine
  • Half a 17.2 oz package (one 9½ x 9½-inch sheet) thawed all butter ready-rolled frozen puff pastry

Directions

Preheat the oven to 425°F. Fry the bacon strips in the oil until they begin to crisp, then add the sliced mushrooms and soften them in the pan with the bacon.

Turn the chicken strips in the flour and thyme (you could toss them about in a freezer bag), and then melt the butter in the pan before adding the floury chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to color, about 25 minutes.

Pour in the hot stock and Marsala, stirring to form a sauce, and let this bubble away for about 5 minutes.

Take two 1¼ cup pie-pots (if yours are deeper, don’t worry, there will simply be more space between contents and puff pastry top) and make a pastry rim for each one – by this I mean an approx. ½-inch strip curled around the top of each pot. Dampen the edges with a little water to make the pastry stick.

Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two.

Dampen the edges again and then pop on the top of each pie, sealing the edges with your fingers or the underneath of the prongs of a fork.

Cook the pies for about 20 minutes, turning them around halfway through cooking. Once cooked, they should puff up magnificently.


© 2007 Nigella Lawson
 

Nutritional Information

Nutrients per serving (% daily value)

1012kcal (51%)
746mg (31%)
71g
3g
68g (105%)
0g
20g (100%)
35g
9g
69mg (23%)
5g
27g
48mg
617mg
61mcg RAE (2%)
2mg (3%)
33mg (3%)
5mg (28%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • Alheckert

    12.10.12 Flag comment

    The recipe should have read "2 boneless, skinless chicken thighs." Sorry for any confusion.

  • sameaton

    03.08.12 Flag comment

    12 chicken thighs?

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
martin-yans-china Martin Yan's China
by Martin Yan
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
baked-explorations Baked Explorations
by Matt Lewis
mexican-everyday Mexican Everyday
by Rick Bayless
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
desserts-4-today Desserts 4 Today
by Abby Dodge
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?