Chicken, Bacon and Mushroom Winter Warmer Pie
What Kate Baked
What Kate Baked
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  • 1 tbsp oil
  • 4 skinless chicken breasts
  • 8 rashers
  • 1 onion
  • 225 g leeks
  • 250 g pack
  • baby button mushrooms
  • 2 tbsp cornflour
  • 2 tbsp water
  • 400 ml chicken stock
  • 200 ml milk
  • 225 g carrots
  • 1 heaped tbsp
  • 500 g puff pastry
  • 1. Heat the oil in a large, non
  • 2. Fry the chicken on a medium heat until golden brown, turning occasionally. Lift the chicken onto a plate and set aside. Tip the bacon into the pan. Fry for 5 mins until crisp. Add the onion, leeks mushrooms and fry on a high heat for another few minutes until the onions start to colour.
  • 3. Add the flour mixture to the pan and cook, stirring, for 1 min With the pan off the heat, gradually whisk in the stock, followed by the milk, then add the chicken back to the pan. Add in the carrots and parsley
  • 6. Heat the oven to 220C
  • 7. On a floured surface, roll the pastry to the thickness of two



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