Mary Berry Chicken And Bacon Pie Recipe

This Mary Berry chicken and bacon pie is a comforting, golden-topped classic packed with tender chicken, smoky bacon, and a creamy, savoury sauce. Wrapped in crisp, buttery pastry, it delivers a rich yet balanced flavour with a satisfying texture in every bite. It is a straightforward, family-friendly recipe suitable for confident beginners. From start to finish, it takes around 1 hour and 20 minutes.

Ingredients

For the Filling

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 200g smoked bacon, chopped
• 2 cooked chicken breasts, diced
• 150g mushrooms, sliced
• 2 tbsp plain flour
• 300ml chicken stock
• 150ml double cream
• 1 tsp Dijon mustard
• Salt and black pepper, to taste
• 2 tbsp fresh parsley, chopped

For the Pastry

• 1 sheet ready-rolled puff pastry
• 1 egg, beaten (for glazing)

For the Dish

• Butter, for greasing

How to Make Mary Berry Chicken And Bacon Pie

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pie cooks evenly and the topping colours nicely.
• Cook the filling: Heat olive oil in a large pan. Add the onion and cook for 5 minutes until softened. Stir in the garlic and bacon, cooking until the bacon begins to crisp.
• Add chicken and mushrooms: Stir in the cooked chicken and sliced mushrooms. Cook for another 5 minutes until the mushrooms soften.
• Make the sauce: Sprinkle in the flour and stir well. Gradually add the chicken stock, stirring constantly until the mixture thickens. Pour in the cream and add Dijon mustard. Season with salt and pepper.
• Finish the filling: Stir in the chopped parsley. Remove from heat and allow the mixture to cool slightly.
• Assemble the pie: Spoon the filling into a greased pie dish. Lay the puff pastry over the top, trimming the edges and pressing to seal. Brush with beaten egg.
• Bake the pie: Bake for 30–35 minutes until the pastry is golden and crisp.
• Cool slightly: Let the pie stand for 5–10 minutes before serving to allow the filling to settle.

Tips

How do I keep the pastry crisp?

Make sure the filling is not too hot when adding the pastry. Hot filling can cause steam, making the pastry soggy.

Can I use leftover chicken?

Yes, this recipe is perfect for leftover roast chicken. It adds extra flavour and saves time.

How do I thicken the filling properly?

Allow the sauce to simmer gently after adding the stock. Stir continuously until it reaches a creamy consistency.

Can I make it ahead?

You can prepare the filling a day in advance and assemble the pie just before baking.

Serving Suggestions

• Serve with buttery mashed potatoes
• Pair with steamed green beans or peas
• Add a crisp green salad for balance
• Enjoy with a light gravy if desired

Storage

Room Temperature

Keep covered for up to 2 hours after baking.

Refrigerator

Store in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze the baked pie for up to 2 months. Thaw overnight in the fridge and reheat in the oven until hot.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 32g
• Protein: 28g
• Fat: 32g
• Saturated Fat: 14g
• Sodium: 780mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

You have not enough Humanizer words left. Upgrade your Surfer plan.

Mary Berry Chicken And Bacon Pie Recipe

Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A comforting chicken and bacon pie with a creamy filling and golden puff pastry topping, perfect for a hearty family meal.

Ingredients

• 2 tbsp olive oil

• 1 onion, finely chopped

• 2 garlic cloves, crushed

• 200g smoked bacon, chopped

• 2 cooked chicken breasts, diced

• 150g mushrooms, sliced

• 2 tbsp plain flour

• 300ml chicken stock

• 150ml double cream

• 1 tsp Dijon mustard

• 1 sheet puff pastry

• 1 egg, beaten

• Fresh parsley, chopped

Directions

• Preheat oven to 200°C (180°C fan) and grease a pie dish.
• Cook onion, garlic and bacon in oil until softened and lightly crisp.
• Add chicken and mushrooms and cook for 5 minutes.
• Stir in flour, then gradually add stock and cream, stirring until thickened.
• Add mustard and parsley, season well, then cool slightly.
• Transfer filling to dish, cover with pastry and brush with egg.
• Bake for 30–35 minutes until golden and bubbling.
• Cool slightly before serving.

Notes

• Let the filling cool slightly before adding pastry to avoid sogginess.
• Use leftover roast chicken for extra flavour.
• Ensure pastry is well sealed to prevent leaks.