Chicken Bacon Pie Food

CHICKEN AND BACON PIE

Steps:

• Preheat the oven to 160C/140C Fan/Gas 3.
• Put the chicken legs, celery and bay leaves into a large ovenproof saucepan, pour over the wine and stock and season with salt and freshly ground black pepper. Bring to the boil on a medium-high heat, cover with a lid and transfer to the oven for 30-40 minutes, or until the chicken legs are cooked and tender. Set aside to cool.
• Once cool, remove the meat from the chicken bones. The bones can be reserved and used for a stock. Break the meat into bite-sized pieces before transferring to a bowl. Strain the stock, reserving the celery and discarding the bay leaves, and measure out the liquid. You should have about 750ml/1 pint 6fl oz; if not, make up to this amount with a little extra stock or white wine.
• Heat a large frying pan and fry the bacon pieces on a medium-high heat for 3 minutes. Add the onion, cover with a lid and fry for a further 10 minutes until the onion is softened. Add the butter, stir until melted, and then sprinkle in the flour to make a roux. Pour the reserved liquid into the roux a little at a time, whisking as you add, and stir over a high heat until thickened to a smooth sauce consistency.
• Add a little salt and pepper, the reserved celery, crème fraiche and mustard and mix to combine before adding the chicken pieces. Spoon the filling into the ovenproof dish and level the top. Leave until cool and then chill, covered, in the fridge for 30 minutes.
• Meanwhile, prepare the pastry for the pie. On a lightly floured work surface, roll out each of the pastry sheets to about 3mm/⅛in thick. Cut each piece into long, thick ribbons, about 3cm/1¼in wide. You will need to make enough to cover the top of the dish, about 16 in total. Weave the ribbons together on a piece of baking paper, until you have a pastry top that is large enough to cover your pie. Chill in the fridge for 15 minutes to firm up or, if time allows, freeze until solid.
• Take the filling out of the fridge and brush the edges of the dish with a little beaten egg. Carefully slide the pastry lattice from the baking paper and lay on top of the chilled filling. Trim the excess pastry around the rim and lightly press to seal.
• Increase the oven temperature to 200C/180C Fan/Gas 6. Brush the pastry with the remaining beaten egg and bake for 30 minutes until the pastry is golden and cooked through, and the chicken is bubbling. Serve hot.

CHICKEN & BACON POT PIE

Steps:

• Prepare dough for Foolproof PHILLY Pie Crust Recipe and refrigerate as directed.
• Cook and stir bacon in Dutch oven or large deep skillet on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 2 tsp. drippings from pan.
• Add vegetables and garlic to reserved drippings in pan; cook 5 min., stirring occasionally. Add flour; cook and stir 1 min. Gradually stir in broth. Bring to boil. Add cream cheese; cook and stir 1 min. or until cream cheese is completely melted and mixture is well blended. Remove from heat; stir in chicken. Spoon into 9-inch deep-dish pie plate sprayed with cooking spray; top with bacon.
• Heat oven to 400ºF. Roll out pie crust dough into 10-inch round between 2 sheets of waxed paper; place over chicken mixture. Flute edge, sealing crust to edge of pie plate. Cut several slits in crust to allow steam to escape. Place on baking sheet.
• Bake 40 min. or until golden brown, covering edge of crust with foil for the last 10 min. if necessary to prevent overbrowning.

CHICKEN BACON PIE

Steps:

• Remove one of the pie crusts from the pan and place on wax paper until soft.
• Cook chicken and cut into pieces.
• Heat butter and fry bacon in butter.
• Stir in flour and cook for 2-3 minutes over medium heat.
• Add milk and chicken stock. Cook until thickened.
• Add chicken and bacon to mix.
• Put into pie crust and cover with the other pie crust.
• Bake at 400 degrees for 20 minutes.

CHICKEN MUSHROOM AND BACON PIE

Steps:

• Preheat the oven to 425 degrees F. Fry the bacon strips in the oil until beginning to crisp, then add the sliced mushrooms and soften them in the pan with the bacon.
• Turn the chicken strips in the flour and thyme (you could toss them about in a freezer bag), and then melt the butter in the pan before adding the floury chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to color.
• Pour in the hot stock and Marsala, stirring to form a sauce and let this bubble away for about 5 minutes.
• Make a pastry rim for each of your pots for the pies, by this I mean an approximately 1/2-inch strip curled around the top of the pots. Dampen the edges to make them stick.
• Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two.
• Dampen the edges again and then pop on the top of each pie sealing the edges with your fingers or the underneath of the prongs of a fork.
• Cook the pies for about 20 minutes turning them around half way through cooking. Once cooked, they should puff up magnificently.

IMPOSSIBLE CHICKEN BACON RANCH PIE

Steps:

• Heat oven to 400 degrees.
• Spray a 9-inch pie plate with non-stick cooking spray.
• Place chicken, bacon and mixed vegetables in pie plate. Sprinkle with cheese.
• Combine remaining ingredients together until blended.
• Pour over top of meat, cheese and vegetables in pie plate.
• Bake 30-35 minutes or until knife inserted in center comes out clean.
• Cool 5 minutes.

CHICKEN, BACON AND LEEK POT PIE

Steps:

• Preheat oven to 180C.
• Chop the shallots and garlic.
• Heat olive oil in heavy base medium sized deep casserole on stove.
• Add shallots and garlic and fry gently til transparent.
• Chop bacon into small squares and fry.
• Discard green section of leeks 1 inch above white section.
• Clean leek stalks carefully.
• Chop leeks into disks and add to fry mixture.
• When leeks are soft, add sliced mushrooms.
• Fry til mushrooms are darker and soft.
• Add white wine and bring to boil.
• Simmer for 5 minutes.
• Add shredded bbq chicken pieces including skin pieces.
• Add chives and some salt and pepper.
• Add water and bring to simmer.
• Mix flour with a bit of water in a cup til it is a paste.
• Add flour/water paste slowly, simmering mixture, until desired thickness is achieved. (think about the inside of a pie, and make it a little runnier than that). Add more water if necessary.
• Add sour cream.
• Fit circle of puff pastry over casserole and puncture surface with fork.
• Bake in oven til pastry is golden.