Mary Berry’s Chicken and Bacon Pie is a delightful main dish, rich in flavors and perfect for any gathering. Encased in a flaky pastry, this pie combines tender chicken and savory bacon in a creamy sauce, offering a heartwarming meal. Ideal for a comforting dinner, it serves 6-8 people and can be prepared in about 1 to 1.5 hours. In this guide, I’ll walk you through each step of preparing this classic dish, along with handy tips to enhance your cooking experience.
What is Mary Berry Chicken and Bacon Pie?
Mary Berry Chicken and Bacon Pie is a hearty, baked dish featuring succulent chicken pieces and crisp bacon encased in a golden pastry crust, often enriched with a creamy, savory sauce.
Other Pie Recipes
- Jamie Oliver Chicken and Mushroom Pie
- Jamie Oliver Leek and Potato Pie
- Mary Berry Cheese Leek And Potato Pie
Why You’ll Love This Recipe
- Flavorful Comfort Food: The combination of chicken, bacon, and a creamy sauce makes for a comforting and satisfying meal.
- Perfect for Any Occasion: Whether it’s a family dinner or a festive gathering, this pie fits right in.
- Customizable: Easy to adapt with your favorite vegetables or spices to make it your own.
Ingredients Needed to Make Mary Berry Chicken and Bacon Pie
- 6 skinless chicken legs (thigh and drumstick)
- 4 celery sticks, diced
- 4 bay leaves, roughly sliced
- 200ml (7fl oz) dry white wine
- 300ml (10fl oz) chicken stock
- 250g (9oz) smoked back bacon (about 7 rashers), cut into small pieces
- 1 large onion, roughly chopped
- 50g (1Âľoz) butter
- 60g (2ÂĽoz) plain flour, plus extra for dusting
- 2 tbsp full-fat crème fraîche
- 1 tbsp grainy mustard
- 2 x 375g packets of ready-rolled, all-butter puff pastry
- 1 egg, beaten
- Salt and freshly ground black pepper
Equipment
- Deep Pie Dish: Preferably about 9 inches in diameter
- Frying Pan
- Rolling Pin
- Pastry Brush
- Large Mixing Bowl
Instructions to Make Mary Berry Chicken and Bacon Pie
Step 1: Preheat the Oven
- Preheat your oven to 160°C (140°C Fan/Gas 3).
Step 2: Prepare the Chicken Filling
- In a large ovenproof saucepan, combine the following ingredients:
- 6 skinless chicken legs (thigh and drumstick)
- 4 diced celery sticks
- 4 roughly sliced bay leaves
- Pour over 200ml (7fl oz) of dry white wine and 300ml (10fl oz) of chicken stock.
- Season with salt and freshly ground black pepper.
- Bring the mixture to a boil on medium-high heat.
- Cover the saucepan with a lid and transfer it to the oven.
- Cook for 30–40 minutes, or until the chicken legs are tender and fully cooked.
Step 3: Prepare the Chicken Meat
- Once cool, remove the meat from the chicken bones.
- Reserve the bones for making stock later.
- Break the meat into bite-sized pieces and transfer them to a bowl.
Step 4: Strain the Stock
- Strain the stock, reserving the celery, and discarding the bay leaves.
- Measure out the liquid—you should have about 750ml (1-pint 6fl oz).
- Adjust with extra stock or white wine if needed.
Step 5: Prepare the Bacon and Onion
- Heat a large frying pan and fry the bacon pieces on medium-high heat for 3 minutes.
- Add the chopped onion, cover with a lid, and fry for an additional 10 minutes until the onion softens.
Step 6: Create the Sauce
- Add 50g (1¾oz) butter to the pan, and stir until melted.
- Sprinkle in 60g (2¼oz) plain flour to create a roux.
- Gradually pour in the reserved liquid, whisking as you add, until the mixture thickens into a smooth sauce consistency.
- Season with a little salt and pepper.
- Add the reserved celery, crème fraîche, and grainy mustard. Mix well before adding the chicken pieces.
Step 7: Assemble the Pie
- Spoon the filling into a shallow, wide-based ovenproof dish (about 25cm/10in in diameter) and level the top.
- Leave the filling to cool, then chill it in the fridge for 30 minutes.
Step 8: Prepare the Pastry
- On a lightly floured work surface, roll out each pastry sheet to about 3mm (⅛in) thick.
- Cut each piece into long, thick ribbons (about 3cm/1¼in wide). You’ll need enough ribbons to cover the top of the dish—approximately 16 in total.
- Weave the ribbons together on a piece of baking paper to create a pastry top large enough to cover your pie.
- Chill in the fridge for 15 minutes to firm up, or freeze until solid if time allows.
Step 9: Assemble and Bake
- Take the chilled filling out of the fridge and brush the edges of the dish with a little beaten egg.
- Carefully place the woven pastry top over the filling, ensuring it covers the entire dish.
- Brush the pastry with more beaten egg for a golden finish.
- Bake in the preheated oven for 30–40 minutes, or until the pastry is puffed up and beautifully golden.
Step 10: Serve and Enjoy
- Serve your Mary Berry Chicken and Bacon Pie hot, with a side of greens or a fresh salad.
- Enjoy this comforting and flavorful pie—the perfect centerpiece for a family meal!
What Do I Serve With Mary Berry Chicken and Bacon Pie?
- Green Salad: A simple green salad with a vinaigrette dressing complements the richness of the pie.
- Steamed Vegetables: Serve with a side of steamed broccoli or carrots for a balanced meal.
- Potato Dish: Creamy mashed potatoes or roasted potatoes make an excellent side.
- Cranberry Sauce: The tartness of cranberry sauce provides a pleasant contrast to the savory flavors of the pie.
- Bread Rolls: Freshly baked bread rolls are perfect for mopping up any creamy sauce left on the plate.
Expert Tips to Make Perfect Mary Berry Chicken and Bacon Pie
- Ensure a Crisp Base: Pre-bake the bottom crust slightly before adding the filling to avoid a soggy bottom.
- Richer Flavor: For a deeper flavor, consider sautéing a splash of white wine with the vegetables before adding the stock.
- Seal Well: Ensure the edges of your pastry are well sealed to prevent the filling from leaking.
- Use Quality Ingredients: Opt for high-quality, fresh ingredients to enhance the flavors of your pie.
- Keep Ingredients Cold: Keep the pastry and filling as cold as possible before baking to improve texture and flavor.
Variations of Mary Berry Chicken and Bacon Pie
- Vegetarian Option: Replace chicken and bacon with leeks, potatoes, and cheese for a vegetarian version.
- Spicy Kick: Add a teaspoon of mustard or a pinch of chili flakes to the sauce for a bit of heat.
- Different Meats: Try using turkey or ham instead of chicken for a different taste.
- Add Seafood: Incorporate prawns or scallops for a luxurious seafood twist.
- Cheesy Topping: Sprinkle grated cheese on top of the pie before baking for a golden, cheesy crust.
How Do I Store Mary Berry Chicken and Bacon Pie Leftovers?
- Cool Completely: Before storing, allow the pie to cool completely to room temperature to prevent condensation and sogginess.
- Refrigerate: Wrap the pie or any leftovers tightly in plastic wrap or place in an airtight container. Store in the refrigerator for up to 3 days.
- Freeze for Longer Storage: For longer storage, wrap the pie tightly in several layers of plastic wrap and then in foil. Freeze for up to 3 months.
How Do I Reheat Mary Berry Chicken and Bacon Pie Leftovers?
- From Refrigerated: Reheat in a preheated oven at 180°C (356°F) for about 15-20 minutes or until heated through.
- From Frozen: Thaw the pie overnight in the refrigerator before reheating. Once thawed, reheat as per the above instructions.
Nutrition Value (Per Serving):
- Calories: Approximately 620
- Total Fat: 38g
- Saturated Fat: 18g
- Cholesterol: 125mg
- Sodium: 900mg
- Total Carbohydrates: 45g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 27g
FAQs
What Can I Use Instead of Bacon in Mary Berry Chicken and Bacon Pie?
If you prefer not to use bacon, you can substitute it with diced ham or chorizo for a similar savory flavor. For a vegetarian version, smoked tofu or tempeh can offer a comparable texture and smokiness to the dish.
How Long Does Mary Berry Chicken and Bacon Pie Last in the Fridge?
Mary Berry Chicken and Bacon Pie can be stored in the refrigerator for up to 3 days. Ensure it is covered tightly with foil or plastic wrap or stored in an airtight container to maintain freshness and prevent drying out.
Can I Freeze Mary Berry Chicken and Bacon Pie Before Baking?
Yes, you can freeze the pie before baking. Assemble the pie completely, then wrap it tightly in plastic wrap and foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. When ready to bake, thaw it in the refrigerator overnight, then bake as directed.
Is Mary Berry Chicken and Bacon Pie Suitable for a Potluck?
Mary Berry Chicken and Bacon Pie is an excellent choice for a potluck. It’s a hearty, crowd-pleasing dish that can be prepared ahead of time, transported easily, and reheated at the event if necessary. Just be sure to keep it covered during transport to maintain its temperature and texture.
Final Words
Mary Berry’s Chicken and Bacon Pie is a comforting dish that combines tender chicken, smoky bacon, and a rich, creamy sauce—all encased in flaky puff pastry. It’s the perfect centerpiece for a family meal, and you can serve it hot with a side of greens or a fresh salad. Enjoy!
