With Mary Berry 's chicken and bacon pie recipe , rest assured that family (and friends alike) will be enjoying every bite. "This chicken and bacon pie would make a wonderful centrepiece for a family meal," said Mary Berry . Taken from Mary Berry 's Foolproof Cooking recipe book, you will need up to two hours for the tasty pie to be ready to eat.
Plus, the preparation for the pie can take anywhere between 30 minutes to one hour, so that also needs to be kept in mind. Here's how to recreate Mary Berry 's wholesome chicken and bacon pie that will taste wonderful. Chicken and bacon pie Serves: six people Six skinless chicken legs (thigh and drumstick) Four celery sticks, diced Four bay leaves, roughly sliced 200ml dry white wine 300ml chicken stock 250g smoked back bacon (about seven rashers), cut into small pieces One large onion, roughly chopped 50g butter 60g plain flour, plus extra for dusting Two tbsp full-fat crème fraîche One tbsp grainy mustard Two x 375g packets ready-rolled, all-butter puff pastry One egg, beaten Salt and black pepper Method Preheat the oven to 160C (140C fan/gas three).
Put the chicken legs, celery and bay leaves into a large ovenproof saucepan, pour over the wine and stock, then season with salt and pepper. Bring to the boil on a 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. Set aside to cool.
Once cool, remove the meat from the chicken bones. Break the meat into.
