Chicken, bacon and mushroom pie

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Chicken, bacon and mushroom pie

Main Serves 6 1h 5 min
This classic 'wet' pie only needs a top crust.


  • 300/500g diced chicken
  • 200g chestnut mushrooms, thickly sliced
  • 1 medium onion, finely chopped
  • 2-3 garlic cloves, finely chopped
  • 50g butter
  • 150g smoked bacon lardons
  • 500ml mix milk and cream, equal parts
  • 50g flour1 tsp tarragon, chopped


Prep time: 30 min
Cooking time: 35 min
  • Step 1

    Poach the chicken in boiling water for 10 minutes.
  • Step 2

    Sauté the mushrooms, onions and garlic in the butter and set aside. Repeat with the bacon until it begins to crisp, then stir in the milk, cream and flour.
  • Step 3

    Add the drained chicken, mushrooms mixture, and tarragon. Pour into your dish, top pastry and bake for about 35 minutes or until the pastry is golden brown.