As I stood by the stove, the warm, inviting scent of sizzling bacon filled my kitchen, instantly lifting my spirits. This Ultimate Chicken and Bacon Pie is not just a meal; it’s a cozy hug on a plate that brings family and friends together around the dinner table. With its flaky, buttery crust encasing tender chicken, smoky bacon, and a creamy, savory filling, this dish is a comforting antidote to busy weeknights and fast-food fatigue. The beauty of this recipe lies in its simplicity; not only is it easy to prepare, but it also satisfies even the pickiest eaters—making it a true crowd-pleaser. Ready to roll up your sleeves and experience the joy of homemade comfort food? Let’s dive into creating this delightful Chicken and Bacon Pie together!
Why Make Chicken and Bacon Pie?
Unmatched Comfort: This Chicken and Bacon Pie is the ultimate comfort food, offering a delightful escape from fast food fatigue with its heavenly mixture of flavors.
Family-Friendly: Its creamy filling and flaky crust make it a hit with both kids and adults, bringing everyone together around the dinner table.
Simple Preparation: Crafted with easy-to-find ingredients, this recipe also offers shortcuts—like using rotisserie chicken for a quicker version, perfect for busy weeknights.
Versatile Options: Feel free to swap in your favorite vegetables or proteins, ensuring that you can tailor this dish to your family’s preferences.
Make-Ahead Friendly: While delectable fresh out of the oven, it holds up brilliantly in the fridge, making dinner planning a breeze. Looking for another easy and tasty chicken dish? Check out my Sweet Savory Chicken recipe for more inspiration!
Chicken and Bacon Pie Ingredients
For the Pastry
• Plain Flour – Structure for the pie crust. Substitute with gluten-free flour for a GF option.
• Salted Butter – Provides richness and flakiness. Use unsalted butter if watching sodium intake.
• Large Egg – Binds the pastry. No substitute, but can omit for dough if desired.
• Cold Water – Brings the pastry together. Use ice water for best results.
For the Filling
• Vegetable Oil – For frying the filling ingredients. Can substitute with olive oil.
• Bacon – Adds smokiness and flavor to the pie. Can substitute with turkey bacon for a leaner option.
• Boneless Skinless Chicken Thighs – Main protein source; flavorful and tender. Substitute with chicken breast if preferred.
• Brown Onion – Provides aromatics and sweetness. Any onion variety will work.
• Medium Carrots & Celery Sticks – Adds texture and flavor; essential for the filling mix. Substitute with any root vegetables.
• Fresh Thyme Leaves – Herbaceous note; dried thyme can be used in a pinch, but adjust quantity.
For the Gravy
• Apple Cider – For deglazing and adding a touch of sweetness; don’t confuse with vinegar. White wine can be an alternative.
• Plain Flour – Thickening agent for the gravy. Cornstarch can serve as a gluten-free alternative.
• Chicken Stock – Adds depth to the gravy; low-sodium options are available. Homemade stock for richer flavor.
• Thickened Cream (Heavy Cream) – Gives the filling its creamy texture. Substitute with coconut cream for a dairy-free alternative.
• Dijon Mustard – Enhances the flavor profile; omit if mustard is not preferred.
Step‑by‑Step Instructions for Chicken and Bacon Pie
Step 1: Prepare Pastry
In a food processor, pulse together plain flour and salted butter until the mixture resembles coarse crumbs, roughly 15–20 seconds. Gradually add the beaten egg and cold water, mixing until a crumbly dough forms. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour to ensure a flaky crust.
Step 2: Cook Filling
Heat a large skillet over medium heat and add vegetable oil. Fry the bacon until golden and crispy, about 5–7 minutes, then remove and set aside. In the same skillet, add boneless skinless chicken thighs, cooking until browned and fully cooked, roughly 8–10 minutes, then cut into bite-sized pieces and mix with the bacon.
Step 3: Sauté Vegetables
In the same pan, with the remaining bacon fat, add a splash of water if needed, then toss in diced brown onion, carrots, and celery sticks. Sauté these aromatic vegetables for about 5–7 minutes, or until they soften and the onion turns translucent, releasing delightful flavors that will enhance the Chicken and Bacon Pie filling.
Step 4: Deglaze and Thicken
After the vegetables have cooked down, pour in the apple cider to deglaze the pan, scraping up the tasty browned bits. Stir in plain flour to coat the vegetable mixture, then gradually pour in chicken stock and thickened cream, along with a dollop of Dijon mustard. Simmer for about 5–10 minutes until the gravy thickens, creating a rich filling for your pie.
Step 5: Assemble Pie
Take the chilled pastry dough and roll it out on a floured surface until it’s about 1/4 inch thick. Transfer the dough to a pie dish, then fill it with your cooled Chicken and Bacon mixture. Roll out another piece of dough for the top, cover the filling, crimp the edges, and cut a few slits into the top for steam to escape during baking.
Step 6: Bake
Brush the top of the pie with any leftover egg wash to achieve a beautiful golden crust. Place the assembled Chicken and Bacon Pie in a preheated oven at 400°F (200°C) and bake for 50–60 minutes, or until the crust is golden brown and crispy. Allow cooling slightly before serving to let the filling settle.
Expert Tips for the Best Chicken and Bacon Pie
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Chill Your Dough: Ensure the pie pastry is well-chilled before rolling to maintain its flakiness and prevent shrinkage during baking.
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Mind Your Filling: Chill the filling before assembling the pie to avoid a soggy bottom. A cool filling helps keep the crust crispy.
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Perfectly Browned Bacon: Cook bacon until golden and crispy for maximum flavor. Under-cooked bacon can leave your pie greasy rather than savory.
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Don’t Rush Deglazing: Take your time deglazing the pan after frying. It captures all those delicious browned bits, enhancing the flavor of your chicken and bacon pie.
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Use Egg Wash: Brush the top with egg wash for that beautiful golden crust. Skipping this step may result in a pale finish, robbing your pie of visual appeal.
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Serve Warm: Enjoy your Chicken and Bacon Pie slightly warm for the best texture and flavor experience. It’s the ultimate comfort food to share with loved ones!
Make Ahead Options
This Ultimate Chicken and Bacon Pie is perfect for busy weeknights when you want a comforting meal with minimal effort! You can prepare the filling up to 3 days in advance and keep it refrigerated. Simply cook the bacon, chicken, and vegetables as usual, then cool and store them in an airtight container in the fridge. To assemble the pie, roll out your chilled pastry, fill it with the cooled mixture, and cover it with the pastry top right before baking. For best results, remember to brush the top with egg wash just before popping it in the oven to ensure that golden crust you crave. Enjoy delicious homemade flavors with ease!
How to Store and Freeze Chicken and Bacon Pie
Fridge: Keep leftover Chicken and Bacon Pie in an airtight container for up to 3 days. This allows the flavors to meld further, making it even tastier the next day.
Freezer: For longer storage, you can freeze the assembled pie before baking. Wrap it tightly in plastic wrap and aluminum foil, where it will stay fresh for up to 3 months.
Reheating: To enjoy frozen pie, thaw it in the fridge overnight before baking at 400°F (200°C) for about 30-40 minutes, or until heated through and crispy.
Make-Ahead Tips: You can prepare the filling up to 2 days ahead and store it in the fridge, making assembly quick and easy on busy nights.
What to Serve with Chicken and Bacon Pie?
Indulging in a Chicken and Bacon Pie creates a comforting experience, and pairing it with the right sides elevates the meal to new heights.
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Creamy Mashed Potatoes: These smooth potatoes complement the rich filling, soaking up the savory gravy and adding a comforting texture to your plate.
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Steamed Green Beans: Their fresh, crisp bite offers a lovely contrast to the pie’s creamy filling. Lightly seasoned, they bring a splash of color and health.
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Garlic Bread: Golden, buttery slices of garlic bread add an irresistible crunch and flavor. Perfect for mopping up any leftover gravy, it’s a family favorite.
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Side Salad: A refreshing mix of mixed greens, cherry tomatoes, and a light vinaigrette brightens the meal, balancing the richness of the pie and providing a healthier touch.
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Coleslaw: Crisp and tangy, coleslaw introduces a delightful crunch while cooling down the flavors on your palate, making it a great accompaniment.
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Apple Cider: This subtly sweet drink enhances the flavors of our Chicken and Bacon Pie with its fruity notes, providing a comforting, cozy vibe, perfect for a family meal.
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Homemade Fruit Crumble: As a sweet finish, a warm fruit crumble pairs beautifully, offering a touch of sweetness that rounds off this comforting dinner experience.
Pair these delightful sides with your homemade Chicken and Bacon Pie for a truly satisfying dining experience.
Chicken and Bacon Pie Variations & Substitutions
Feel free to get creative with this Chicken and Bacon Pie recipe; customize it to suit your taste buds and dietary needs!
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Gluten-Free: Use a gluten-free flour blend for the pastry to enjoy all the comforting goodness without the gluten.
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Dairy-Free: Swap thickened cream for coconut cream to achieve a wonderfully creamy texture that’s dairy-free, perfect for those with lactose intolerance.
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Lean Protein: Substitute turkey bacon and lean chicken breast for a lighter option that still delivers juicy flavors.
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Vegetable Medley: Toss in some frozen peas or diced potatoes for extra color and nutrition, enhancing the filling and satisfying your craving for vibrant veggies.
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Herb Variation: Experiment with fresh rosemary or parsley in your filling for a fragrant twist that brightens up the traditional flavors.
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Seafood Delight: Ditch the chicken entirely and replace it with a medley of shrimp and crab for a luxurious take on this comfort food classic.
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Spicy Kick: Add a pinch of red pepper flakes or some diced jalapeños to the filling for a delightful heat that complements the savory flavors beautifully.
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Serve with Sides: Pair your pie with mashed potatoes or a fresh garden salad to round out your meal; or, if you’re after another chicken dish, consider the flavors in my Chicken Salad Dish for a lighter option!
Chicken and Bacon Pie Recipe FAQs
How do I choose the right chicken for my chicken and bacon pie?
Absolutely! For the best flavor, I recommend using boneless skinless chicken thighs. They’re juicy and tender. But if you prefer leaner meat, you can substitute with chicken breast instead.
What’s the best way to store leftover chicken and bacon pie?
Very! After your chicken and bacon pie has cooled, place it in an airtight container and refrigerate. It will stay fresh for up to 3 days. Trust me; the flavors will meld beautifully, making it even tastier the next day.
Can I freeze chicken and bacon pie?
Absolutely! You can freeze the assembled pie before baking. Just wrap it tightly in plastic wrap and then aluminum foil, which helps prevent freezer burn. It can stay fresh for up to 3 months.
How do I reheat frozen chicken and bacon pie?
Here’s a simple step-by-step for thawing and reheating:
- Thaw the pie in the fridge overnight.
- Preheat your oven to 400°F (200°C).
- Bake the pie for about 30-40 minutes or until it’s heated through and the crust is crispy.
This method ensures your chicken and bacon pie retains that delicious flaky crust and creamy filling!
What if my pie crust doesn’t turn out flaky?
If your crust turns out dense or soggy, it might be due to overworking the dough. Make sure you handle it gently and chill it properly before rolling. Also, ensure your filling is cool before assembling—it helps keep that crust flaky!
Are there any dietary considerations I should be aware of?
Certainly! This recipe contains gluten and dairy. You can make it gluten-free by using gluten-free flour for the crust and cornstarch for thickening. If you need a dairy-free option, replace the thickened cream with coconut cream. Enjoy your cooking adventure!
Savory Chicken and Bacon Pie for Ultimate Comfort Nights
Ingredients
Equipment
Method
- In a food processor, pulse together plain flour and salted butter until the mixture resembles coarse crumbs, roughly 15–20 seconds. Gradually add the beaten egg and cold water, mixing until a crumbly dough forms. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
- Heat a large skillet over medium heat and add vegetable oil. Fry the bacon until golden and crispy, about 5–7 minutes, then remove and set aside. In the same skillet, add boneless skinless chicken thighs, cooking until browned and fully cooked, roughly 8–10 minutes. Cut into bite-sized pieces and mix with the bacon.
- In the same pan, add a splash of water if needed, then toss in diced brown onion, carrots, and celery sticks. Sauté these aromatic vegetables for about 5–7 minutes until softened and translucent.
- After the vegetables have cooked down, pour in the apple cider to deglaze the pan, scraping up the browned bits. Stir in plain flour to coat the vegetable mixture, then gradually pour in chicken stock and thickened cream, along with a dollop of Dijon mustard. Simmer for about 5–10 minutes until the gravy thickens.
- Take the chilled pastry dough and roll it out on a floured surface until it's about 1/4 inch thick. Transfer the dough to a pie dish, fill it with your cooled Chicken and Bacon mixture. Roll out another piece of dough for the top, cover the filling, crimp the edges, and cut slits into the top for steam to escape.
- Brush the top of the pie with any leftover egg wash to achieve a golden crust. Place in a preheated oven at 400°F (200°C) and bake for 50–60 minutes until the crust is golden brown and crispy.