Mary Berry's Chicken and Bacon Pie: A Simple Family Feast
Mary Berry has shared countless recipes over her illustrious career, ranging from sweet desserts to savoury delights. As British Pie Week commences, her chicken and bacon pie stands out as a beloved favourite among home cooks, amassing over 20 five-star reviews on BBC Food. This dish combines creamy flavours with a visually stunning presentation, making it a wonderful centrepiece for any family gathering.
Recipe Overview and Preparation Tips
The recipe description highlights: "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." This pie serves six people and can be prepared up to two days in advance, offering flexibility for entertaining guests or busy weeknights.
Ingredients List
- Six skinless chicken legs (thigh and drumstick)
- Four celery sticks, chopped
- Four bay leaves, roughly sliced
- 200ml dry white wine
- 300ml chicken stock
- 250g smoked back bacon
- One large onion, roughly chopped
- 50g butter
- 60g plain flour
- Two tablespoons of full-fat creme fraiche
- One tablespoon of grainy mustard
- Two 375g packets of ready-rolled, all-butter puff pastry
- One egg, beaten
- Salt and freshly ground black pepper
Step-by-Step Method
Step 1: Preheat the oven to 160°C/140°C Fan. Place the chicken legs, celery, and bay leaves into a large ovenproof pan. Add the wine and stock, seasoning with salt and pepper. Bring to a boil over medium-high heat, cover with a lid, and bake in the oven for 30 to 40 minutes until the chicken is thoroughly cooked and tender. Allow to cool completely.
Step 2: Once cooled, strip the meat from the chicken bones, tearing it into bite-sized chunks. Reserve the bones for making stock later. Sieve the stock, keeping the celery and discarding the bay leaves. Measure the liquid, aiming for approximately 750ml; if needed, top up with additional stock or white wine.
Step 3: Heat a large frying pan and cook the bacon pieces over medium-high heat for three minutes. Add the onion, cover with a lid, and cook for a further 10 minutes until soft. Stir in the butter until melted, then dust in the flour to form a roux. Gradually pour the reserved liquid into the roux, whisking continuously over high heat until it thickens into a smooth sauce.
Step 4: Season the sauce with salt and pepper, then fold in the reserved celery, crème fraîche, and mustard. Combine thoroughly before stirring through the chicken pieces. Spoon the filling into an ovenproof dish and smooth the surface. Allow to cool completely, then cover and refrigerate for 30 minutes.
Step 5: Meanwhile, prepare the pastry. On a lightly dusted surface, roll out each pastry sheet to about 3mm thick. Slice into long strips, approximately 3cm wide, needing around 16 strips in total. Weave the strips together on baking paper to create a lattice topping large enough to cover the pie. Refrigerate for 15 minutes to firm up, or freeze until solid if time allows.
Step 6: Remove the filling from the fridge and brush the dish edges with beaten egg. Gently slide the pastry lattice onto the chilled filling, trimming any overhang and pressing lightly to seal. Increase the oven temperature to 200°C/180°C Fan. Coat the pastry with the remaining beaten egg and bake for 30 minutes until golden brown and bubbling.
Step 7: Serve immediately while piping hot, ensuring a delightful and comforting meal for the whole family.
