Mary Berry, the queen of home cooking, has dished out countless recipes over her illustrious career - spanning from scrumptious sweets to hearty savouries. The culinary icon shared her chicken and bacon pie recipe from her show ' Mary Berry's Foolproof Cooking' with BBC Good Food, promising a mouth-watering meal ready in less than two hours. She said: "This chicken and bacon pie would make a wonderful centrepiece for a family meal.
" Adding a personal touch, she added: "My granddaughters Abby and Grace helped me to make it for the TV programme." Perfect for a family gathering, the pie serves six and is best prepared in a wide-based ovenproof dish, about 25cm across. Ingredients: Six skinless chicken legs Four celery sticks, diced Four bay leaves, roughly slices 200ml dry white wine 300ml chicken stock 250g smoked back bacon, cut into small pieces One large onion, roughly chopped 50g butter 60g plain flour Two tbsp full-fat crème fraîche One tbsp grainy mustard Two x 375g ready-rolled, all-butter puff pastry One egg, beaten Salt and pepper Method: 1.
Start by preheating the oven to 160C/140C Fan and then put the chicken legs, celery and bay leaves into a large saucepan, pour over the wine and stock before seasoning with salt and pepper. 2. Bring to a boil on medium-high heat, cover with a lid and transfer to the oven for 30 to 40 minutes, or until the chicken legs are cooked and tender.
3. Once cool, remove the meat from the chicken bones. Mary recommended reserving the bon.