Mary Berry's creamy chicken and bacon pie stands as a timeless comfort food classic, beloved for its rich flavours and crowd-pleasing appeal. This dish, however, need not be daunting or costly to prepare. With one straightforward and ingenious ingredient substitution, this hearty pie transforms into an unexpectedly budget-friendly and simplified option for home cooks.
Affordable Comfort for Family Meals
Whether serving a hungry family or indulging in a cozy weekend treat, this chicken and bacon pie recipe offers warmth and satisfaction without complexity. Mary Berry originally shared this recipe on BBC Food, noting its versatility. She remarked, "This creamy chicken and bacon pie topped with an impressive pastry lattice makes a wonderful centrepiece for a special family meal. If you want to keep things simple, just top with a sheet of puff pastry and trim."
Key Ingredient Swap for Savings and Ease
The secret to keeping this recipe both economical and accessible lies in two smart choices. First, Mary Berry opts for chicken legs instead of more expensive cuts like breast or whole chicken. Second, she uses ready-to-roll puff pastry, eliminating the fuss of homemade dough and streamlining the cooking process for everyday kitchens.
Complete Ingredient List
For the filling:
- Six skinless chicken legs (thigh and drumstick)
- Four celery sticks
- Four bay leaves
- 200ml of dry white wine
- 300ml of chicken stock
- 250g of smoked back bacon
- One large onion
- 50g of butter
- 60g of plain flour
- Two tablespoons of full-fat crème fraîche
- One tablespoon of grainy mustard
For the pastry:
- Two 375g packets of ready-rolled, all-butter puff pastry
- One egg
- Salt to taste
- Freshly ground black pepper to taste
Step-by-Step Method
Begin by preheating your oven to 160°C (or 140°C for fan-assisted ovens, Gas 3). Place the chicken legs, chopped celery, bay leaves, wine, and stock in a covered ovenproof pan. Cook for 30–40 minutes until the chicken is tender.
Once cooked, allow the mixture to cool. Remove and shred the chicken meat. Strain the cooking liquid, discarding the bay leaves but keeping the celery. Make up the liquid to 750ml if needed.
In a separate pan, fry the bacon for three minutes. Add the onion and cook covered for 10 minutes until softened. Stir in the butter, then add the flour to create a roux. Gradually whisk in the reserved liquid, cooking until the sauce thickens. Season with salt and pepper, then mix in the celery, crème fraîche, mustard, and shredded chicken.
Transfer the filling to a 1.75 litre shallow, wide-based ovenproof dish (approximately 25cm/10in in diameter). Cool and chill for 30 minutes.
Roll out the puff pastry to 3mm thickness. Cut into strips and weave them into a lattice pattern. Chill the pastry until firm. Increase the oven temperature to 200°C (180°C fan/Gas 6). Top the pie with the pastry lattice, seal the edges, brush with beaten egg, and bake for 30 minutes until golden brown and bubbling.
This method ensures a delicious, homemade pie that is both cost-effective and straightforward, perfect for any occasion.
