Mary Berry knows what she’s doing when it comes to good old-fashioned comfort food as it doesn't get much better than a scrumptious homemade chicken pie recipe and you can whip up one yourself quicker than you’d think. Mary Berry 's chicken and bacon pie is a slice of heaven that only requires 45 minutes of prep time before it spends 30 minutes cooking in your oven. Speaking about this dish, Mary said: “This chicken and bacon pie would make a wonderful centrepiece for a family meal.
” Whipping up this showstopper is simple, and it’s guaranteed to win hearts at the dinner table, pleasing both grown-ups and little ones with its sumptuous taste. For this recipe , you will need a 1.75 litre shallow, wide-based ovenproof dish, about 25cm in diameter.
Ingredients Six skinless chicken legs (thighs and drumsticks) 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 fro dusting Two tablespoons creme fraiche One tablespoon grainy mustard Two 375g packets of ready-rolled, all-butter puff pastry One egg, beaten Salt and pepper Method Begin by preheating the oven to 160C/140 Fan/Gas 3 before putting the chicken legs, celery and bay leaves into a large ovenproof saucepan. Pour over the wine and stock and season with salt and freshly ground black pepper. Bring to a boil on medium-high heat, cover w.
