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Easy, Comforting, Creamy Chicken And Bacon Pie

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Nothing says comfort food quite like a creamy chicken and bacon pie. It’s the perfect autumn comfort food!

As soon as fall hits, I want to be eating all of the comfort food. I want pies, stews, warming casseroles, heaps of creamy mashed potatoes or crispy skinned baked potatoes and crusty bread and butter with everything.

Making Chicken And Bacon Pie Is A Good Thing, Here’s Why! 

Easy to prepare – our chicken pie is really simple to prepare, and we used shop bought pie crust for speed.

Versatile – you can swap ingredients and add in any extra things you like, really make this chicken pie to suit you.

chicken and bacon pie served in a bowl

Chicken And Bacon Pie Recipe 

Serves – 4 people 

Prep Time – around 20 minutes (including part cooking the pie filling)

Cook Time – 30 minutes (in the oven)

Total Time – around an hour

Our Most Popular Alternative – Minced Beef Pie

Equipment Needed

  • Chopping board
  • Vegetable knife
  • Kitchen scissors
  • Tablespoon (tbsp)
  • Teaspoon (tsp)
  • Measuring jug
  • Saucepan with lid (or skillet pan)
  • Small cup
  • Fork

Chicken And Bacon Pie Ingredients

Everything you’ll need to make a delicious, creamy chicken pie

ingredients for chicken and bacon pie on a white table top - they include diced chicken breast, chopped bacon, frozen peas, diced carrots and onions, small saucer with herbs and spices, saucer of plain flour, pot of cream and sheet of puff pastry in a packet
  • Olive oil – you can swap this for rapeseed oil or sunflower oil if you prefer
  • Chicken breasts – my kids love pie made with chicken breast, but you can swap this for chopped chicken thighs fillets if you like.
  • Bacon rashers – we used smoked to add more depth of flavour
  • Onion – diced
  • Carrot – diced
  • Plain flour
  • Chicken stock pot – I like the Knorr stock pots but you can swap this for chicken broth
  • Double cream
  • Dijon mustard – feel free to swap this for wholegrain if yo uprefer
  • Garlic powder
  • 230g puff pastry sheet – we just use shop bought, life’s too short for making puff pastry from scratch.
  • Egg

How To Make Chicken And Bacon Pie

You’ll love how easy this creamy chicken and bacon pie is to make.

Step One – make the chicken pie filling

  • Add the olive oil to the skillet pan over a medium heat. Then tip in the onions, carrots and bacon and fry for 10 minutes, stirring often so they don’t stick.
  • Then add the diced chicken and fry with the vegetables and bacon until it turns from pink to white on the outside.
  • Scatter the flour into the pan and stir it into the chicken and vegetables. This will help the pie filling sauce mixture to thicken.
  • Next tip in the chicken stock pot, the Italian herbs, Dijon mustard and garlic powder. Pour over 200ml boiling water and stir everything together gently to dissolve the stock pot.
  • Then pour in the cream, tip in the frozen peas, and season with sea salt and black pepper. Simmer the chicken and vegetable pie filling for around 5-6 minutes.

Cooks Note! If you want to eat this as a chicken stew rather than make a pie, continue to cook the chicken and bacon for another 20 minutes, so that the vegetable soften and the chicken is cooked through properly.

Step Two – preheat the oven

Step Three – put the chicken and bacon pie together

  • Pour the chicken pie filling into the ovenproof pie dish.
creamy chicken and bacon pie filling tipped into a pie dish. Cup of beaten egg and sheet or rolled up puff pastry on counter top next to pie dish
  • Then unroll the pastry sheet and place over the top of the filling, trim the edges (if you have spare pastry, you can make little decorations to go on top)
chicken pie decorated with love hearts from pastry, waiting to cook in the oven
  • Make a few slits in the pie so the hot air can escape. Then use a fork to press the edges all around the pie. Finally brush with the beaten egg.

Step Four – bake the chicken and bacon pie

  • Bake the chicken pot pie in the oven for around 25-30 minutes or until the puff pastry is risen and golden, and the chicken pie filling heated and cooked through properly.
chicken and bacon pie fresh from the oven stood on wooden board next to a serving bowl with French fries

Get more delicious pie recipes here.

What To Serve With Chicken And Bacon Pie

When it comes to pie, I always, always add a side of mashed potatoes or chips, I’ve popped our favourite pie side dishes below for you to enjoy.

Get more puff pastry recipes here

Tasty Tips From Our Kitchen To Make Your Chicken And Bacon Pie Perfect Every Time !

Turn it into a stew – you can eat the pie filling as a stew if you like. Just be sure to cook the filling for longer, until the chicken is cooked through properly and the vegetables softened.

Make it ahead of time – you can make the pie in the morning to cook for dinner that night. If doing this, be sure to let the pie filling cool down completely before adding the pastry lid. Then keep in the fridge, covered tightly with foil until baking. The pie may take a little longer to cook through when cooking straight from the fridge.

Add different vegetables – fancy some extra veggies, throw some in, mushrooms or sweetcorn work well. Thinly sliced celery in with the onions at the beginning is delicious too.

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Check out our meal planning here – it’s filled with recipes, meal planning tips and pre-filled printable meal plans weekly or seasonally. We’ve got hundreds of the BEST family recipes and family meal ideas your whole family will LOVE!

chicken and bacon pie served in a bowl

Chicken And Bacon Pie

Yield: Serves 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Our creamy chicken and bacon pie is proper comfort food for autumn and winter.

Ingredients

  • 1 tbsp olive oil
  • 4 chicken breasts - diced into bitesized pieces
  • 1 onion - diced
  • 1 carrot - diced
  • 4 slices bacon - chopped
  • 1 tbsp plain flour
  • 1 chicken stock pot
  • 200ml boiling water
  • 100ml double cream
  • 1 tsp Dijon mustard
  • 1 tsp Italian herbs
  • 1/2tsp garlic powder
  • 230g puff pastry
  • 1 egg - beaten

Instructions

  1. Add the olive oil to the skillet pan over a medium heat. Then tip in the onions, carrots and bacon and fry for 10 minutes, stirring often so they don’t stick.diced carrots and onions being fried in a skillet pan stirred with a wooden spoon
  2. Then add the diced chicken and fry with the vegetables and bacon until it turns from pink to white on the outside.
  3. Scatter the flour into the pan and stir it into the chicken and vegetables. This will help the pie filling sauce to thicken.diced chicken breast being fried with vegetables in a skillet pan
  4. Next tip in the chicken stock pot, the Italian herbs, Dijon mustard and garlic powder. Pour over 200ml boiling water and stir everything together gently to dissolve the stock pot.
  5. Then pour in the cream, tip in the frozen peas, and season with sea salt and black pepper. Simmer the chicken and vegetable pie filling for around 5-6 minutes.creamy chicken and bacon pie filling simmering in a skillet pan
  6. Preheat the oven to 200C / 400F / 180C Fan / Gas Mark 6
  7. Pour the chicken pie filling into the ovenproof pie dish.
  8. Then unroll the pastry sheet and place over the top of the filling, trim the edges (if you have spare pastry, you can make little decorations to go on top)
  9. Make a few slits in the pie so the hot air can escape. Then use a fork to press the edges all around the pie. Finally brush with the beaten egg.
  10. Bake the chicken pie in the oven for around 25-30 minutes or until the puff pastry is risen and golden, and the chicken pie filling heated and cooked through properly.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 752Total Fat: 45gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 190mgSodium: 582mgCarbohydrates: 35gFiber: 2gSugar: 4gProtein: 50g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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