Easy Chicken Pie with Bacon & Puff Pastry by Taming Twins

Ingredients

• 650g (1.4lb) Chicken breasts, skinless and boneless, cut into 1-inch cubes
• 200g (7oz) Smoked bacon, pancetta, or prosciutto, diced into small pieces
• 1 Large onion, finely chopped (or 160g Soffritto mix)
• 3 stalks Celery, finely chopped (or part of Soffritto mix)
• 3 medium Carrots, peeled and finely chopped (or part of Soffritto mix)
• 1 tbsp Olive oil or sunflower oil
• 75g (0.75 cups) Plain flour
• 2 tsp Dried thyme
• 300 ml (1.25 cups) Chicken stock
• 300 ml (1.25 cups) Semi-skimmed or full-fat milk
• to taste Sea salt
• to taste Freshly ground black pepper
• 320g (11oz) Puff pastry sheet
• 1 large Egg, beaten

Instructions

1. Heat the olive oil or sunflower oil in a large deep frying pan or saucepan over medium-high heat. Add the diced chicken breasts and diced bacon, cooking for 5-10 minutes, stirring occasionally, until the chicken is lightly browned and the bacon is crispy.
2. Add the finely chopped onion, celery, and carrots (or the soffritto mix) to the pan with the chicken and bacon. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
3. Sprinkle the plain flour and dried thyme evenly over the chicken and vegetable mixture. Stir well to coat everything, and cook for 2-3 minutes, allowing the flour to cook out and thicken slightly.
4. Gradually pour in the chicken stock and milk, whisking constantly to prevent lumps, until the sauce is smooth. Bring the mixture to a gentle simmer, then reduce the heat and let it bubble for about 10-15 minutes, stirring occasionally, until the sauce has thickened to a creamy consistency.
5. Taste the filling and season generously with sea salt and freshly ground black pepper. Adjust seasoning as needed. Spoon the hot chicken filling into a 20x30cm (or similar sized) oven-safe pie dish, spreading it evenly. Allow the filling to cool for at least 30 minutes at room temperature, or completely if preparing ahead.
6. While the filling is cooling, preheat your oven to 220°C (200°C fan/425°F/Gas Mark 9). If using a pie base, place a baking tray in the oven to heat up.
7. Carefully unroll the puff pastry sheet and place it over the cooled chicken filling, gently pressing down around the edges of the dish to seal. You can trim any excess pastry or use it to create decorative shapes for the top.
8. If desired, use a sharp knife to make a few small slits in the center of the pastry to allow steam to escape. Brush the entire surface of the pastry with the beaten egg to ensure a golden finish.
9. Place the pie dish on the preheated baking tray (if using for a crispier base) and bake for approximately 25-35 minutes, or until the pastry is gloriously puffed up, deep golden brown, and the filling is bubbling hot.
10. Once baked, carefully remove the pie from the oven and let it rest for 5-10 minutes before serving. This allows the filling to set slightly and prevents burns from the very hot sauce. Serve hot with your favorite side dishes.