Sophie's no dish chicken and bacon pie
Sophie's no dish chicken and bacon pie

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, sophie's no dish chicken and bacon pie. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Darren Baddick chef from the Williams Arms in Devon, talks us through this quick, simple and tasty pub classic dish of chicken and bacon pie. A chicken and bacon pie is the perfect comfort food, a warming meal ideal for family dinners and sure to be a crowd pleaser. And instead of a pie crust, you get Bacon Cheddar Biscuits.

Sophie's no dish chicken and bacon pie is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Sophie's no dish chicken and bacon pie is something which I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have sophie's no dish chicken and bacon pie using 9 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Sophie's no dish chicken and bacon pie:
  1. Get 1 chicken breast, diced
  2. Take 100 grams chopped bacon
  3. Prepare 100 ml white wine
  4. Take 6 spring onions, chopped.
  5. Make ready 5 tbsp creme fraiche
  6. Prepare 1 tsp garlic powder
  7. Make ready 300 grams short crust pastry
  8. Prepare 1 egg, beaten
  9. Make ready 1 salt and pepper to taste

My granddaughters Abby and Grace helped me to make it for the TV programme. You could add leeks and/or mushrooms; just fry them off with the bacon. In a large frying pan on a medium heat, add the bacon to the pan and render out the fat, removing it with a Roll out the pastry to the thickness of a pound coin and line your pie dish. My chicken and mushroom pie is proper comfort food.

Instructions to make Sophie's no dish chicken and bacon pie:
  1. Fry your bacon, chicken and spring onions in a own and cook through. You want your chicken to be sealed, bacon crispy and the spring onion begins to go translucent on the white parts.
  2. Pour the wine into your pan, add your garlic powder, and simmer for 5 minutes or until it has reduced by about a third.
  3. Remove from the heat and stir in your creme fraiche.
  4. Spoon half of your mixture into the middle of each circle, laying it evenly with a 1- 1½cm gap around the edge.
  5. Set to one side and begin rolling out the pastry - you want two circles approximately 6" across, and two about 5".
  6. Place the two larger circles on a baking tray lined with grease proof.
  7. Preheat the oven to 180°C.
  8. Brush beaten egg on the border you left. Place the smaller circle on top of the filling.
  9. Go round the edge of the pie, lifting the bottom later and pinching it with the top on to join them. Continue around the pie until you've sealed it all. Brush the outside your pie with the beaten egg mixture and cut two small holes in the top to let it steam.
  10. Bake for 25-30 minutes, or until golden brown.
  11. Enjoy !

My chicken and mushroom pie is proper comfort food. Encased in buttery puff pastry, and made extra special with a sprinkling of bacon, it's a family mealtime favourite. Rectangles that are slightly too small for a regular pie dish. The classic combination of chicken and bacon works in pies, risotto, stews, salads and bakes like our popular mustard-stuffed chicken wrapped in bacon. Chicken casserole is even better when slow-cooked for hours so you have a delicious dish to come home to.

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