Chicken, Mushroom and Bacon Pie – a delicious recipe with chicken thighs, flour, paprika, olive oil, bacon, mushrooms. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 200 degrees.
2
Place flour, paprika and chicken in bowl, season with salt and pepper.
3
Toss to coat.
4
Heat oil in non stick frypan and cook chicken in batches until browned.
5
Remove to a bowl.
6
Reduce heat to medium and add leek and bacon to the pan.
7
Cook for 1 minute or until leek is soft.
8
Add mushrooms, stock and return chicken to the pan.
9
Bring to the boil.
10
Reduce heat to low and simmer, uncovered for 3 minutes or until sauce has thickened.
11
Pour mixture into greased casserole or pie tin.
12
Cut a lid for the pie from the puff pastry, making a cross in the middle to allow steam to escape.
13
Brush top with water and season with salt and pepper.
14
Bake for 20-25 minutes or until golden.
15
Serve.
482
kcal
Calories
28
g
Fat
5
g
Carbs
52
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 450 g chicken thighs, trimmed and thinly sliced across the grain, 1 tablespoon plain flour, ¼ teaspoon smoked paprika, 1 tablespoon olive oil, and more.
Yes, Chicken, Mushroom and Bacon Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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