Individual Creamy Chicken and Bacon Pie Recipe
These delicious homemade chicken and bacon pies feature a wonderful homemade shortcrust pastry and a creamy filling made from crème fraîche, garlic, thyme and chives.
Servings 2 Servings
Calories 1520kcal
Ingredients
For the Shortcrust Pastry:
- 200 g Plain Flour 1½-1⅔ Cups (All-purpose flour in the US)
- 50 g Lard 3 tablespoon + 1 teaspoon
- 50 g Butter 3 tablespoon + 1 teaspoon
- Pinch Salt
- 1 teaspoon Malt Vinegar
- 3-4 tablespoon Water This will vary a lot so start with 1 tablespoon and go from there.
- 1 Medium Egg To egg wash the pie
For the Pie Filling:
- 175 g Bacon Lardons 6oz
- 1 tablespoon Cooking Oil
- 1 Small Echalion or Banana shallot 35g
- 2 Garlic Cloves
- 250 g Chicken Thighs 9oz
- 125 ml Crème Fraîche ½ Cup
- 125 ml Chicken Stock ½ Cup
- 2 Sprigs Fresh Thyme
- 1 Pinch Salt
- 10 g Fresh Chives 3-4 tablespoon
Instructions
- Cut the butter and lard into a 1cm (½") dice and place them in a food processor.
- Add the flour and salt, then pulse until you get a "breadcrumb" texture.
- Add the vinegar and pour in the water whilst you pulse the dough until a ball forms. Wrap in foil and then chill for at least 1 hour.
- Heat a 30cm or 12" frying pan over a medium heat and add the cooking oil, and when it is hot, toss in the bacon lardons and cook for 7-8 minutes until it is golden and starting to crisp up. Stir this every few minutes
- Whilst the bacon is cooking, cut the shallot in half, peel it and then dice it as finely as you can.
- Peel the garlic and dice it as finely as you can.
- Cut the chicken into bite-sized pieces.
- Add the shallots and cook for 2-3 minutes or until they become translucent, stirring occasionally.
- Add the chicken and cook for 5 minutes, stirring occasionally.
- Throw in the garlic and cook for a minute.
- Pick the leaves from the sprigs of thyme.
- Pour in the chicken stock, add the crème fraîche, thyme leaves and season with salt, give it a stir and simmer for 5 minutes.
- Snip the chives, remove the pan from the heat and stir the chives through the pie filling and allow the filling to cool for 15 minutes whilst you prepare the pie.
- Roll out the pastry until it is 3-4mm (⅛") thick, cut it in half, then cut a piece off large enough to form the lid of each pie.
- Grease and flour two small pie dishes. I use oval pie dishes that hold around 250ml (1 cup) of liquid that are 15cm x 11cm x 3cm (6" x 4½" x 1¼").
- Line each pie tin with pastry leaving a generous overhang, and add half of the pie filling and add a little sauce.
- Beat the egg in a bowl and brush the edge of the pie. Add a piece of rolled-out pastry for the lid. Then crimp the edges of the pie and cut off the overhang
- Brush the top of the pie with more beaten egg and make a small hole in the centre, sprinkle with a little flaky salt.
- Pop the pies in a preheated oven with a heavy tray in it, cook the pies at 180°C or 350°F for 40-45 minutes.
Nutrition
Serving: 1 | Calories: 1520kcal | Carbohydrates: 68g | Protein: 72g | Fat: 107g | Saturated Fat: 47g | Polyunsaturated Fat: 53g | Trans Fat: 1g | Cholesterol: 394mg | Sodium: 2411mg | Fiber: 4g | Sugar: 26g
