Jump to Recipe Print RecipeYou won’t believe how easy it is to create a homemade Chicken and Bacon Pie that feels like a warm hug! As the cold settles in, there’s nothing quite like the aroma of tender chicken and crispy bacon enveloped in a flaky crust, bubbling with a creamy gravy that draws everyone to the table. This ultimate comfort food is perfect not only for cozy nights at home but also for impressing family and friends with minimal fuss. The best part? You can customize it with your favorite vegetables or even take a shortcut with store-bought pastry if you’re short on time. Are you ready to dive into the world of savory, homemade goodness? Let’s get cooking! Why is this Chicken and Bacon Pie special? Ultimate Comfort Food: This Chicken and Bacon Pie wraps tender meat and veggies in a flaky, buttery shell, creating a dish that’s simply irresistible. Easy to Customize: Feel free to swap ingredients; use turkey for a twist or mix in your favorite veggies as seen in our Pea Bacon Pasta recipe! Quick Prep Time: With a straightforward process and easily attainable ingredients, you’ll have a hearty dish ready in no time, ideal for busy weeknights or surprising guests. Crowd-Pleasing: No one can resist a slice; perfect for family gatherings or cozy dinners, just like our savory Bacon Cabbage Potato dish! Delicious Leftovers: This pie tastes even better the next day, making it a great make-ahead meal option. Chicken and Bacon Pie Ingredients Ready to bring warmth to your kitchen? Let’s gather what you need for this delightful Chicken and Bacon Pie! For the Pastry Plain Flour – The base for the pie crust; you can switch it with gluten-free flour for a gluten-free version. Salted Butter – Provides richness and flakiness to the crust; opt for unsalted butter if you prefer to control the saltiness. Egg – Binds the pastry together and adds richness; for a vegan alternative, try using a flax seed egg or aquafaba. Cold Water – Helps form the pastry; remember to keep it cold for the best results. For the Filling Vegetable Oil – Used for frying the bacon and chicken, adding flavor; you can substitute with olive oil if desired. Diced Bacon – Adds that essential savory flavor; substitute with pancetta, or opt for mushrooms for a savory vegetarian version. Boneless Skinless Chicken Thighs – Ensures tenderness and flavor; chicken breasts can be used for a leaner option. Brown Onion – Provides depth of flavor to the filling; shallots can be a milder substitute. Carrots & Celery – Add sweetness and texture; feel free to mix in other root vegetables like parsnips. Fresh Thyme Leaves – Elevates the dish’s flavor; dried thyme or Italian herbs can also be substituted. Apple Cider – Offers a hint of sweet acidity; don’t use vinegar. Consider substituting with white wine or chicken stock for a different twist. For the Gravy Plain Flour (for thickening) – Thickens the gravy; for a gluten-free option, replace it with cornstarch. Chicken Stock – Acts as the base for your filling; using low-sodium stock is a healthier choice. Thickened Cream – Adds a luscious richness; feel free to swap it with sour cream or a dairy-free cream alternative. Dijon Mustard – Imparts depth and tang; leave it out for a milder flavor, or try using whole-grain mustard instead. With these ingredients, you’ll create a show-stopping dish that’s bound to impress! Happy cooking! Step‑by‑Step Instructions for Chicken and Bacon Pie Step 1: Prepare the Pastry In a food processor, combine plain flour and salted butter until the mixture resembles coarse crumbs, about 30 seconds. Gradually add an egg and cold water while pulsing until a crumbly dough forms. Shape the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 1 hour to ensure a flaky crust. Step 2: Cook the Filling Heat vegetable oil in a large skillet over medium heat. Add diced bacon and boneless skinless chicken thighs, sautéing until the bacon is crispy and the chicken is browned, about 8-10 minutes. Once cooked, transfer the bacon and chicken to a plate, allowing them to cool slightly while you prepare the aromatic vegetables. Step 3: Sauté Vegetables In the same skillet, deglaze with apple cider, scraping up any browned bits for extra flavor. Add diced brown onion, chopped carrots, and celery along with fresh thyme leaves. Sauté for 5-7 minutes until the vegetables are softened, creating a fragrant base for your savory Chicken and Bacon Pie. Step 4: Thicken the Sauce Sprinkle plain flour over the sautéed vegetable mixture and stir well to combine. Gradually add chicken stock and thickened cream while continuously stirring, cooking until the sauce thickens, approximately 4-5 minutes. Stir in Dijon mustard, then return the cooked chicken and bacon to the skillet, mixing everything to create a luscious filling. Step 5: Assemble the Pie On a lightly floured surface, roll out the chilled pastry into a circle large enough to line your pie dish. Transfer the pastry to the dish, pressing it into the corners. Fill the crust with the cooled chicken and bacon mixture before rolling out a second layer of pastry to cover the pie. Trim excess dough, crimp the edges, and make a few slits on top to allow steam to escape. Step 6: Bake Preheat your oven to 200°C (400°F). Brush the top of the assembled Chicken and Bacon Pie with an egg wash for a golden finish. Bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbling. Once baked, let the pie cool slightly before slicing to serve. Expert Tips for Chicken and Bacon Pie Chill the Dough: Keep your pastry chilled until ready to use. A cold dough ensures a flaky texture that melts in your mouth. Avoid Soggy Bottoms: Always let your filling cool before placing it in the crust. This prevents the pastry from getting soggy during baking. Flavor Boost: Don’t skip deglazing the pan! Scraping up those browned bits from cooking meat adds rich flavor to your gravy, making your Chicken and Bacon Pie even tastier. Ventilation Is Key: Make sure to cut slits in the top pastry. This allows steam to escape and helps the pie bake evenly without becoming too moist. Egg Wash Magic: Brush the top crust with an egg wash before baking. This gives your Chicken and Bacon Pie a beautiful, golden-brown finish that looks as delicious as it tastes. Chicken and Bacon Pie Variations Embrace your creativity and make this Chicken and Bacon Pie truly your own with these delightful twists! Gluten-Free: Use gluten-free flour in place of plain flour for the crust, ensuring everyone can enjoy this comforting dish. Vegetarian: Substitute the chicken and bacon with mushrooms and diced zucchini for a hearty vegetarian option that preserves flavor. Spicy Kick: Add diced jalapeños or a sprinkle of cayenne pepper to the filling for a tantalizing heat that elevates the savory goodness. Herb Infusion: Replace fresh thyme with a blend of rosemary and parsley to impart a refreshing herbal tone to your pie. Nutty Flavor: Mix in crushed walnuts for added texture and a nutty depth that complements the richness of the filling beautifully. Individual Pot Pies: Instead of a large pie, use ramekins to create cute individual pot pies. Everyone loves a personal serving! Cheesy Delight: Stir in shredded cheese like cheddar or Gruyère into the filling for a gooey, indulgent twist that will have your family coming back for seconds. Savory Additions: Consider adding peas or corn to the mixture for a touch of sweetness and added texture—because every bite should be a celebration! With these creative variations, you’re not just following a recipe; you’re crafting a dish filled with your own unique flair. If you’re ever looking for ideas to pair with this delightful pie, check out our Chicken Casserole Normande or for an Asian twist, why not try our Thai Basil Chicken? Happy cooking! What to Serve with Chicken and Bacon Pie Nothing complements this comforting dish quite like savory sides and delightful drinks to complete the experience! Creamy Mashed Potatoes: The smooth, buttery flavor of mashed potatoes pairs perfectly with the hearty pie, soaking up all the delicious gravy. Steamed Green Beans: These crisp, vibrant veggies add a refreshing crunch, balancing the richness of the pie while enhancing the meal’s visual appeal. Garden Salad: A light, crunchy salad featuring mixed greens and a tangy vinaigrette beautifully contrasts the pie’s comforting warmth—perfect for brightening up your plate! Roasted Root Vegetables: Roasted carrots and parsnips bring a natural sweetness that complements the savory filling, creating a satisfying medley of flavors and textures. Crispy Garlic Bread: Golden, crusty slices of garlic bread provide a delightful crunch, perfect for savoring every last bite of the creamy, rich gravy. Chilled Cider or White Wine: A glass of crisp cider or white wine elevates the meal, perfectly balancing the flavors with its refreshing acidity—a delightful addition to your cozy dinner! Chocolate Fondant: For a sweet finish, this warm, gooey dessert adds a rich chocolatey touch to your meal that contrasts beautifully with the savory flavors of the pie. Apple Crumble: This warm, fruity dessert is a classic way to round off your meal, offering a sweet, comforting end that echoes the comforting theme of the Chicken and Bacon Pie. How to Store and Freeze Chicken and Bacon Pie Fridge: Store leftover Chicken and Bacon Pie in an airtight container for up to 3-4 days to maintain its delicious flavors and texture. Freezer: For longer storage, freeze the pie for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Reheating: To reheat, bake from frozen at 160°C (320°F) for about 1.5 hours or until heated through, ensuring a crisp crust. Make-Ahead: You can prepare the pie ahead of time and keep it unbaked in the fridge for up to 2 days, making it perfect for a hassle-free dinner option! Make Ahead Options This Chicken and Bacon Pie is an excellent option for meal prep and can save you precious time during busy weeks! You can prepare the filling and pastry up to 24 hours in advance. Simply cook the filling as outlined, let it cool completely, and store it in an airtight container in the refrigerator. The pastry can be rolled out and lined in the pie dish, then covered tightly with plastic wrap to keep it fresh. When you’re ready to bake, fill the prepared shell with your chilled filling, cover with the top pastry, crimp the edges, and brush with egg wash before baking. This way, you’ll enjoy a delicious, warm pie with minimal effort! Chicken and Bacon Pie Recipe FAQs What type of flour should I use for the pastry? Plain flour is the best choice for the pastry to achieve a flaky crust. If you’re looking for a gluten-free option, gluten-free flour can be substituted without any hassle, ensuring everyone can enjoy this delightful Chicken and Bacon Pie. How should I store leftover Chicken and Bacon Pie? Store remaining pie in an airtight container in the fridge, where it’ll last for up to 3-4 days. If you’d like to keep it for longer, consider freezing it! Just wrap it tightly in plastic wrap and aluminum foil to preserve freshness. Can I freeze the Chicken and Bacon Pie? Absolutely! This pie freezes exceptionally well for up to 3 months. To freeze, ensure it’s cooled completely, then wrap it tightly in plastic wrap followed by aluminum foil. When you’re ready to enjoy, bake from frozen at 160°C (320°F) for about 1.5 hours. What do I do if my pastry cracks while rolling? If your pastry starts cracking, don’t worry! This happens sometimes, especially if it’s too warm. Simply patch the cracks with scraps of pastry and roll it out gently. Alternatively, knead in a bit more cold water to bring it together without overworking the dough. Is this Chicken and Bacon Pie suitable for people with allergies? This pie contains several common allergens like wheat (from plain flour) and dairy (from butter and cream). For those with gluten or dairy intolerances, you can substitute with gluten-free flour and dairy-free cream options. Always check your ingredient labels to ensure they meet dietary needs. How can I customize the filling? Feel free to get creative with the filling! You can use turkey instead of chicken, mix in seasonal vegetables like peas or corn, or switch herbs for a unique flavor profile. The more the merrier when it comes to customization in your Chicken and Bacon Pie! Cozy Chicken and Bacon Pie That's Perfect for Any Night Indulge in a homemade Chicken and Bacon Pie - a warm hug of tender chicken, crispy bacon, and creamy gravy, perfect for cozy dinners. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 1 hour hrChilling Time 1 hour hrTotal Time 2 hours hrs 30 minutes mins Servings: 6 slicesCourse: DinnerCuisine: Comfort FoodCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Pastry2 cups Plain Flour Gluten-free flour can be used.1 cup Salted Butter Use unsalted butter if preferred.1 large Egg A flax seed egg can be used for a vegan option.5 tbsp Cold Water Keep water cold for best results.For the Filling2 tbsp Vegetable Oil Olive oil can be used.200 g Diced Bacon Pancetta can be used as a substitute.500 g Boneless Skinless Chicken Thighs Chicken breasts can be used for a leaner option.1 large Brown Onion Shallots can be a milder substitute.2 medium Carrots Feel free to add other root vegetables.2 sticks Celery1 tbsp Fresh Thyme Leaves Dried thyme or Italian herbs can also work.1 cup Apple Cider Do not use vinegar; white wine can be a substitute.For the Gravy2 tbsp Plain Flour Cornstarch can be used for a gluten-free option.2 cups Chicken Stock Low-sodium stock is a healthier option.1 cup Thickened Cream Sour cream or dairy-free alternatives can be used.1 tbsp Dijon Mustard Leave out for a milder flavor. Equipment Food ProcessorLarge skilletPie Dish Method Prepare the PastryCombine plain flour and salted butter in a food processor until the mixture resembles coarse crumbs. Gradually add an egg and cold water while pulsing until a crumbly dough forms. Shape the dough into a disc, wrap it in plastic wrap, and chill for at least 1 hour.Cook the FillingHeat vegetable oil in a large skillet over medium heat. Add diced bacon and boneless skinless chicken thighs, sautéing until bacon is crispy and chicken is browned, about 8-10 minutes. Transfer to a plate to cool slightly.Sauté VegetablesIn the same skillet, deglaze with apple cider, scraping up any browned bits. Add diced brown onion, chopped carrots, celery, and fresh thyme leaves. Sauté for 5-7 minutes until the vegetables are softened.Thicken the SauceSprinkle plain flour over the vegetable mixture and stir well. Gradually add chicken stock and thickened cream while stirring continuously, cooking until the sauce thickens, approximately 4-5 minutes. Stir in Dijon mustard and return the cooked chicken and bacon.Assemble the PieOn a lightly floured surface, roll out the chilled pastry to fit your pie dish. Fill the crust with the cooled chicken and bacon mixture, then cover with a second layer of pastry. Trim excess dough and cut slits for ventilation.BakePreheat the oven to 200°C (400°F). Brush the top of the pie with an egg wash and bake for 50-60 minutes, or until the crust is golden brown. Nutrition Serving: 1sliceCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 700mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 15mg NotesThis pie is great for leftovers, tastes even better the next day, and can be made ahead of time. Store in the fridge or freeze for later use. 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