Chicken and bacon pies
Chicken and bacon pies feature tender chicken and crispy bacon in a creamy cheese filling, all wrapped in flaky puff pastry. This dish is perfect for a comforting meal any day of the week.
Cook time 25 min
Prep time 30 min
Ingredients:
2 tbsp vegetable oil1 onion
5 bacon strips
2 chicken breasts
1 cup cheddar cheese
2 garlic cloves
1 tsp tarragon (estragon)
3 sheets puff pastry
1 egg
1/4 cup butter
1/3 cup all-purpose white wheat flour
1 cup white wine
1 cup milk (1% fat)
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.
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.
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!
Chicken and bacon pies FAQ:
Bake the chicken and bacon pies in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the pastry is golden brown and crisp.
The chicken should no longer be pink in the center and should reach an internal temperature of 165°F (74°C). It typically takes about 8-10 minutes of cooking in the skillet.
Yes, you can store leftover chicken and bacon pies in an airtight container in the refrigerator for up to 3 days. To reheat, bake in the oven until warmed through.
If you prefer not to use white wine, you can substitute with chicken broth or a mixture of water and a splash of vinegar for acidity. This will maintain the moisture and flavor in the sauce.
Use pie molds that are about 4 to 6 inches in diameter to ensure even cooking and to hold the filling properly. Adjust the pastry size accordingly for the mold used.
Cooking 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.
Nutrition Facts
4 ServingsCalories 1620kcal
Protein 50g
Carbohydrates 100g
Fiber 3.92g
Sugar 7g
Fat 110g
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