Recipe
Rustic Chicken & Bacon Pot Pie with Peas & Potatoes
A golden, comforting chicken and bacon pie with tender potatoes, peas and a crisp pastry lid.
Ingredients
Method
20 mins prep45 mins cook65 mins total
Heat the oven to 190°C (375°F).
Cook the bacon in a large ovenproof pan until crisp, then lift it out and set aside.
Brown the chicken pieces in the bacon fat, turning until lightly coloured, then transfer them to the plate with the bacon.
Add the onion and potatoes to the pan and cook for 5 minutes, stirring until the onion softens and the potatoes begin to colour.
Return the chicken and bacon to the pan, stir in the peas and pour in the hot chicken stock. Simmer for 10 minutes until the chicken is cooked through and the potatoes are nearly tender.
Spoon the filling into a baking dish, cover with the pastry sheet and press the edges to seal. Cut a few vents in the top and brush with beaten egg.
Bake for 30–35 minutes until the pastry is deeply golden and the filling is bubbling. Rest for 10 minutes before serving.
Notes
Rest the pie for 10 minutes before serving so the filling settles and the pastry stays crisp.
About this recipe
This rustic chicken and bacon pot pie combines a savoury stock-based filling with tender potatoes, sweet peas and a crisp golden pastry lid. It is a straightforward British comfort dish for a family supper.
