If you want to make something different for lunch, we suggest this delicious chicken and bacon pie! It's a tasty and simple pie to prepare! Bon appetit!!!
TABLE OF CONTENTS
INGREDIENTS FOR CHICKEN AND BACON PIE
Here you'll find all the ingredients needed to make this recipe:
- Chicken cut into pieces - Flaked cooked chicken.
- Olive oil, raw bacon cut into small strips, chopped garlic and chopped onion - For sautéing.
- Nutmeg - For seasoning the chicken.
- Puff pastry - The base of the pie.
- Béchamel sauce, cream and egg yolk - For the sauce.
- Cheese - Grated parmesan cheese.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE CHICKEN AND BACON PIE
Step 1: Place the chicken in a saucepan with water seasoned with salt and a small peeled onion. Boil over high heat. When starts boiling, reduce to medium-low heat and let cook for about 40 minutes. When it's cooked, add the chicken to a plate and let cool. Remove the skin and bones from the chicken and flake with a fork.
Step 2: In a large saucepan, add the chopped onion, chopped garlic, bacon and a drizzle of olive oil. Stir and sauté over low heat for about 5 minutes. Add the flaked chicken and season with nutmeg and salt if necessary. Mix the chicken in the sautéing and cook for 7 to 8 minutes.
Step 3: Preheat the oven to 180ºC (350ºF).
Step 4: Combine the cream, béchamel sauce and the egg yolk.
Step 5: Grease a pie pan with butter, line with the puff pastry and prick the bottom with a fork. Pour the chicken mixture over the puff pastry, drizzle with the béchamel and cream sauce and sprinkle with grated cheese.
Step 6: Bake until golden, about 35 minutes.
Step 7: Turn off the oven and serve.
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Chicken and bacon pie
If you want to make something different for lunch, we suggest this delicious chicken and bacon pie! It's a tasty and simple pie to prepare! Bon appetit!!!
5.00 from 1 reviews
- 800 grams (1 3/4 pounds) chicken cut into pieces
- A drizzle of olive oil
- 75 grams (2 2/3 ounces) raw bacon cut into small strips
- 2 cloves of garlic
- 1 medium onion
- 1/2 teaspoon nutmeg
- 1 egg yolk
- 200 ml (1/2 pint (236 ml)) whipping cream
- 200 ml (about 1 cup) béchamel sauce
- 200 grams (7 ounces) puff pastry
- 50 grams (1 3/4 ounces) grated parmesan cheese
- Salt (to taste)
- 1 small onion to cook the chicken
- Place the chicken in a saucepan with water seasoned with salt and a small peeled onion. Boil over high heat. When starts boiling, reduce to medium-low heat and let cook for about 40 minutes. When it's cooked, add the chicken to a plate and let cool. Remove the skin and bones from the chicken and flake with a fork.
- In a large saucepan, add the chopped onion, chopped garlic, bacon and a drizzle of olive oil. Stir and sauté over low heat for about 5 minutes, stirring occasionally. Add the flaked chicken and season with nutmeg and salt if necessary. Mix the chicken in the sautéing and cook for 7 to 8 minutes, stirring occasionally.
- Preheat the oven to 180ºC (350ºF).
- Combine the cream, béchamel sauce and the egg yolk.
- Grease a pie pan (24 centimeters (9 1/2 inches)) with butter, line with the puff pastry and prick the bottom with a fork. Pour the chicken mixture over the puff pastry, drizzle with the béchamel and cream sauce and sprinkle with grated cheese.
- Bake until golden, about 35 minutes.
- Turn off the oven and serve.
Ingredients
Béchamel sauce recipe:
Directions
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