Riverford Wicked Leeks
Chicken, bacon and mushroom pie recipe image

Print Chicken, bacon and mushroom pie

This classic ‘wet’ pie only needs a top crust.


Chicken recipes  


  • 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 & cream, equal parts
  • 50g flour1 tsp tarragon, chopped


  1. Poach the chicken in boiling water for 10 minutes.
  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.
  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.
want to cook with fresh ingredients? try one of our award winning veg boxes