Chicken and bacon pies
Indulge in the deliciousness of these Chicken and Bacon Pies made with flaky puff pastry! This hearty recipe features tender chicken breasts, crispy bacon, and sharp cheddar cheese, all enveloped in a creamy tarragon-infused white wine sauce. Perfectly golden and savory, these pies are ideal for a cozy dinner or a special occasion. Easy to follow and incredibly satisfying, this recipe will quickly become a family favorite.
- 13 Jun 2024
- Cook time 25 min
- Prep time 30 min
- 4 Servings
- 13 Ingredients
Chicken and bacon pies are a delicious and comforting dish perfect for any occasion. Combining tender chicken, savory bacon, and a creamy filling enveloped in flaky puff pastry, this recipe will quickly become a favorite in your household. The following steps will guide you through the process of creating these delectable pies.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C).
- In a large skillet, heat 2 tablespoons of vegetable oil over medium heat.
- Add the finely chopped onion and cook until soft and translucent, about 5 minutes.
- Add the chopped bacon to the skillet, cooking until it starts to crisp, approximately 5-7 minutes.
- Add the diced chicken breasts to the skillet and cook until they are no longer pink, about 8-10 minutes.
- Stir in the minced garlic and dried tarragon, cooking for an additional 2 minutes. Remove the mixture from the heat and set aside.
- In a separate saucepan, melt the 1/4 cup of butter over medium heat.
- Once melted, add the 1/3 cup of flour and stir constantly for about 2 minutes to form a roux.
- Gradually whisk in the 1 cup of white wine and 1 cup of milk, continuing to whisk constantly to avoid lumps. Bring the mixture to a simmer and cook until it thickens, around 5-7 minutes.
- Stir the grated cheddar cheese into the sauce until melted and smooth.
- Add the cheese sauce to the skillet with the chicken, bacon, and onion mixture. Stir well to combine.
5. Prepare the pastry:
- Roll out the 3 sheets of puff pastry on a lightly floured surface.
- Cut the pastry into circles or squares large enough to fit into your pie molds, with a bit of overhang to seal the edges.
- Line the pie molds with the pastry, pressing gently to ensure it fits well.
- Fill each pie with the chicken and bacon mixture.
- Cut additional pastry pieces to make lids for the pies and place them on top. Use a fork to crimp the edges and seal the pies.
- Brush the top of each pie with the beaten egg to give them a golden finish.
- Place the pies in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and crisp.
- Remove the pies from the oven and allow them to cool slightly before serving.
Tips:
- Ensure the puff pastry is properly thawed before use to avoid tearing.
- Cook the chicken and bacon thoroughly before combining with other ingredients to enhance the flavor.
- Preheat your oven to the suggested temperature to ensure the pies bake evenly.
- Use chilled ingredients for the pastry to keep it flaky.
- Don't overfill the pies; leave a little room for the filling to expand while baking.
- Brush the tops of the pies with beaten egg for a golden finish.
By following these steps and tips, you'll be able to create scrumptious chicken and bacon pies that are golden on the outside and bursting with flavor on the inside. These pies are sure to impress your family and friends, leaving them longing for more. Enjoy your homemade, tasty pies!
| Nutrition Facts | |
|---|---|
| Serving Size | 510 grams |
| Energy | |
| Calories 1620kcal | 65% |
| Protein | |
| Protein 50g | 33% |
| Carbohydrates | |
| Carbohydrates 100g | 30% |
| Fiber 3.92g | 10% |
| Sugar 7g | 7% |
| Fat | |
| Fat 110g | 134% |
| Saturated 27g | 89% |
| Cholesterol 190mg | - |
| Vitamins | |
| Vitamin A 250ug | 28% |
| Choline 150mg | 28% |
| Vitamin B1 0.94mg | 79% |
| Vitamin B2 0.93mg | 71% |
| Vitamin B3 16mg | 103% |
| Vitamin B6 0.85mg | 50% |
| Vitamin B9 140ug | 34% |
| Vitamin B12 1.22ug | 51% |
| Vitamin C 3.43mg | 4% |
| Vitamin E 1.84mg | 12% |
| Vitamin K 33ug | 27% |
| Minerals | |
| Calcium, Ca 300mg | 23% |
| Copper, Cu 0.32mg | 0% |
| Iron, Fe 6mg | 55% |
| Magnesium, Mg 81mg | 20% |
| Phosphorus, P 600mg | 48% |
| Potassium, K 780mg | 23% |
| Selenium, Se 90ug | 163% |
| Sodium, Na 1240mg | 82% |
| Zinc, Zn 4.00mg | 36% |
| Water | |
| Water 230g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |