Best 2 Chicken Mushroom And Bacon Pie Recipes
Indulge in a culinary journey with our delectable Chicken, Mushroom, and Bacon Pie, a harmonious blend of savory flavors and textures. This hearty pie features succulent chicken, earthy mushrooms, and crispy bacon enveloped in a golden-brown, flaky crust. Its rich and creamy sauce, infused with herbs and spices, elevates this dish to a new level of satisfaction.
In addition to this classic recipe, we offer a delightful selection of alternative pie variations to tantalize your taste buds. Discover the vegetarian delight of our Spinach and Feta Pie, where savory spinach, creamy feta cheese, and aromatic herbs come together in a symphony of flavors. For a seafood lover's paradise, explore our Shrimp and Corn Pie, a medley of succulent shrimp, sweet corn, and a velvety sauce that will transport you to coastal bliss.
If you prefer a taste of the Mediterranean, our Greek Lamb and Potato Pie awaits you. Tender lamb, roasted potatoes, and a medley of Mediterranean spices create a flavorful explosion in every bite. And for a sweet and tangy twist, try our tangy Lemon Meringue Pie, a classic dessert that never fails to impress with its creamy filling and fluffy meringue topping.
No matter your preference, our collection of pie recipes has something for every palate. Embark on this culinary adventure and treat yourself to a homemade pie that will warm your heart and satisfy your soul.
CHICKEN, MUSHROOM AND BACON POT PIE
Make and share this Chicken, Mushroom and Bacon Pot Pie recipe from Food.com.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F. In a heavy-based frying pan, fry the bacon in the oil until beginning 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 and then melt the butter in the bacon and mushroom pan. Add the chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to color.
- Pour in the hot chicken stock and Marsala, stirring to form a sauce and let this bubble away for about 5 minutes.
- Take two deep oven-proof bowls and make a pastry rim for each one by placing a strip curled around the top of each bowl. Dampen the edges with a little water to make the pastry stick. Cut a circle bigger than the top of each pie for the lid, and then divide the chicken filling between the two bowls. Dampen the rim of the pastry again and then pop on the lid for each bowl, sealing the edges with your fingers or the underneath of the prongs of a fork. Cook the pot pies for about 20 minutes turning them around halfway through cooking. Once cooked, they should have puffed up magnificently.
Nutrition Facts : Calories 538.1, Fat 36.1, SaturatedFat 13.3, Cholesterol 148, Sodium 626.4, Carbohydrate 13.4, Fiber 1.2, Sugar 1.7, Protein 32.5
CHICKEN, MUSHROOM, AND BACON PIE
In 'Nigella Express' by Nigella Lawson; 12 chicken thighs seems like a lot for 2 servings; unless they are tiny thighs, you should use your judgment.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°.
- Fry bacon strips in the oil until they begin to crisp; add in sliced mushrooms; soften them in the pan with the bacon.
- Combine flour and thyme in a plastic freezer bag; add chicken thighs; toss to coat.
- Melt butter in the pan (with the bacon/mushrooms); add in chicken thighs and all the flour left in the bag; stir around with the bacon and mushrooms until chicken begins to color, about 25 minutes.
- Pour in the hot stock and Marsala, stirring to form a sauce; let this bubble for about 5 minutes.
- Take two 1 1/4 cup pie pots (if yours are deeper, don't worry, there will simply be more space between the contents and the puff pastry top) and make a pastry rim for each one; an approximate 1/2-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; 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.
Tips:
- Use a variety of mushrooms for a more flavorful filling. Try a mix of cremini, shiitake, and oyster mushrooms.
- If you don't have fresh mushrooms, you can use dried mushrooms. Just be sure to rehydrate them according to the package instructions before using.
- Cook the chicken and bacon until they are cooked through but not dry. This will help to keep the pie filling moist.
- Use a good quality pie crust. You can make your own or use a store-bought crust.
- Brush the edges of the pie crust with egg wash before baking. This will help to create a golden brown crust.
- Serve the pie warm with your favorite sides. Mashed potatoes, roasted vegetables, or a simple salad are all good options.
Conclusion:
Chicken mushroom and bacon pie is a delicious and hearty dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken and bacon. With a few simple tips, you can make a chicken mushroom and bacon pie that your whole family will love.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
