Mary Berry’s Chicken and Bacon Pie is a classic British comfort dish that blends tender chunks of chicken and savory bacon within a rich, creamy sauce, all encased in a golden, flaky pastry. Known for her meticulous yet accessible recipes, Mary Berry has created a pie that is not only delicious but also quite straightforward to prepare. This dish is an excellent choice for a family dinner, a cozy weekend meal, or even as a centerpiece for a special occasion.
The combination of chicken and bacon is a beloved one in British cuisine, often used in everything from sandwiches to pasta dishes, but in this pie, the pairing reaches new heights. The bacon lends a smoky, savory depth, while the chicken remains succulent and tender. Together, they are enveloped in a creamy sauce made from a mixture of stock, cream, and seasoning, all of which seep into the pastry as it bakes, making each bite a warm, comforting experience.
What sets Mary Berry’s recipe apart is her attention to detail. The method for preparing the filling ensures that every bite is perfectly seasoned and balanced, with the right ratio of meat, sauce, and pastry. The result is a pie that strikes a harmonious balance between richness and lightness, making it an irresistible dish for just about any occasion.
Mary Berry’s Chicken And Bacon Pie Recipe
Ingredients Needed
To recreate Mary Berry’s Chicken and Bacon Pie, you’ll need a list of ingredients that are relatively easy to source. Here’s what you’ll need:
For The Filling
- Chicken breast or thighs: Choose boneless, skinless chicken breasts for a leaner option or thighs for more flavor and juiciness. You’ll need about 500g (1 lb) of chicken.
- Bacon: A good quality streaky bacon or back bacon works best, adding that smoky flavor that complements the chicken.
- Onions: One medium onion, finely chopped, adds a subtle sweetness and depth to the filling.
- Garlic: A couple of cloves, minced, to enhance the overall flavor profile.
- Flour: Plain or all-purpose flour is used to thicken the sauce.
- Chicken stock: Preferably homemade or a high-quality store-bought stock for the base of your sauce.
- Double cream (heavy cream): This adds the rich, creamy texture to the filling.
- Frozen peas: A classic addition for a bit of color and sweetness in the filling.
- Herbs: Fresh thyme is often used, but you can also add a bay leaf or a sprig of rosemary for extra fragrance.
- Seasoning: Salt and freshly ground black pepper to taste.
For The Pastry
- Shortcrust pastry: You’ll need enough for both the base and the lid of the pie. Mary Berry’s recipe often suggests using ready-made shortcrust pastry to make things quicker, but homemade pastry can be used if you prefer.
- Egg wash: One egg, beaten, for brushing over the pastry to achieve a golden, glossy finish once baked.
Equipment Needed
To create this pie in true Mary Berry style, you’ll need a few essential kitchen tools to ensure everything goes smoothly. Here’s the equipment you’ll need:
- Pie dish: A 9-inch (23 cm) round pie dish is ideal for this recipe. Make sure it’s deep enough to hold the filling without spilling over.
- Chopping board and knife: For prepping the chicken, bacon, onion, and garlic.
- Frying pan/skillet: To cook the bacon, chicken, and vegetables for the filling. A large non-stick pan will ensure that you get a good sear on the ingredients.
- Saucepan: For making the sauce to combine all the ingredients and thicken it with flour.
- Rolling pin: If you’re making your own pastry, you’ll need a rolling pin to roll out the dough to the right thickness.
- Pastry brush: For applying the egg wash to the pastry before baking.
- Sharp knife or pastry cutter: To trim the edges of the pastry and make sure it fits your pie dish perfectly.
Instructions To Make Mary Berry’s Chicken And Bacon Pie
Making Mary Berry’s Chicken and Bacon Pie is a step-by-step process, but it’s worth the effort. Here’s how to make it:
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Prepare The Chicken And Bacon
- Start by chopping the chicken into bite-sized chunks and dicing the bacon.
- In a large frying pan, heat a little oil over medium-high heat. Add the bacon and cook until it turns crispy, then remove and set aside.
- In the same pan, add the chicken pieces and cook until browned on all sides. Remove and set aside with the bacon.
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Cook The Vegetables
- In the same pan, add a bit more oil if necessary, and sauté the chopped onion and minced garlic until softened, about 5 minutes. You want them to be translucent and fragrant, but not browned.
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Make The Sauce
- Sprinkle the flour over the onions and garlic and cook for 1-2 minutes to form a roux. This will help thicken the sauce.
- Gradually add the chicken stock, stirring continuously to avoid lumps. Once the stock has been added, pour in the double cream and stir until the mixture thickens to a smooth, creamy consistency.
- Season with salt and pepper, and add the fresh thyme leaves.
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Combine The Ingredients
- Add the cooked chicken, bacon, and peas into the creamy sauce. Stir everything together, and simmer for a couple of minutes to allow the flavors to meld. Taste and adjust the seasoning if necessary.
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Assemble The Pie
- Roll out the shortcrust pastry on a floured surface to fit your pie dish. Line the dish with the pastry, trimming off any excess.
- Spoon the chicken and bacon filling into the pastry-lined dish.
- Roll out the second portion of pastry and place it on top, pressing the edges together to seal. Use a sharp knife to trim the excess, and then crimp the edges to create a decorative finish.
- Make a small slit in the center of the top pastry to allow steam to escape during baking.
- Brush the top of the pastry with a beaten egg to give it a golden, glossy finish.
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Bake The Pie
- Preheat your oven to 200°C (180°C fan) or 400°F.
- Place the pie on a baking sheet to catch any potential drips, then bake for 25-30 minutes, or until the pastry is golden and crisp and the filling is bubbling.
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Serve
- Let the pie cool for a few minutes before serving. This will allow the filling to set a little, making it easier to slice.
Tips And Tricks
- Homemade Pastry: While ready-made shortcrust pastry is a convenient option, if you have the time and desire to go all-out, homemade pastry can elevate this pie even further. For the perfect shortcrust, use cold butter and ice-cold water to create a flaky texture.
- Herbs and Seasoning: Feel free to experiment with the herbs. While thyme is Mary Berry’s go-to choice, you could also try rosemary or sage for an added layer of flavor. Fresh herbs always bring a brightness to the pie.
- Leftovers: If you have leftover chicken or bacon, this pie is a great way to use them up. Just ensure the chicken is cooked through and cut into pieces before adding it to the filling.
- Freezing: This pie can be made ahead of time and frozen before baking. Simply assemble the pie, wrap it well, and freeze. When you’re ready to bake, no need to defrost; just add an extra 10-15 minutes to the baking time.
- Adding Veggies: You can incorporate other vegetables like carrots or mushrooms into the filling. These can be sautéed along with the onions and garlic before adding the flour and stock.
Mary Berry’s Chicken and Bacon Pie is a perfect example of comforting, classic British cooking, beautifully marrying rich flavors with hearty ingredients. The chicken remains tender, the bacon adds that irresistible smoky touch, and the creamy sauce makes every bite feel indulgent. Paired with a buttery shortcrust pastry, it’s the kind of meal that satisfies both the belly and the soul.
Whether you’re preparing this dish for a family dinner, a cozy night in, or a celebratory meal, Mary Berry’s pie is sure to impress. It’s simple, comforting, and full of flavor-an absolute must-try for any fan of British cuisine or pie lovers in general.
Easy Recipe Variations For Mary Berry’s Chicken And Bacon Pie
Mary Berry’s Chicken and Bacon Pie is a comforting, crowd-pleasing dish with tender chunks of chicken, crispy bacon, and a creamy sauce enveloped in golden, flaky pastry. While her classic recipe is unbeatable, there are several easy and delicious variations to elevate the dish or cater to different tastes and dietary needs. Here are a few creative twists:
1. Vegetarian Twist
For a meat-free version, swap the chicken and bacon for hearty vegetables like mushrooms, leeks, and spinach. You can even add some chickpeas or lentils for protein, making it a wholesome, satisfying option. For the creamy sauce, opt for a plant-based alternative like coconut milk or cashew cream for richness. Season generously with fresh herbs like thyme, rosemary, and sage to enhance the flavors.
2. Cheese Lovers’ Pie
Incorporating cheese into the filling can turn an already delicious pie into something extra special. Try adding a handful of grated cheddar, Gruyère, or Parmesan to the creamy sauce, giving it an indulgent, cheesy texture. For a stronger flavor profile, experiment with blue cheese like Roquefort or Stilton to give the pie a bolder kick. The richness of the cheese pairs perfectly with the smoky bacon and tender chicken.
3. Herb-Infused Sauce
While the original recipe calls for a simple creamy sauce, you can add depth of flavor by infusing it with herbs like tarragon, bay leaves, or garlic. For example, a splash of white wine and fresh tarragon in the sauce will give it an aromatic, slightly aniseed flavor that complements the chicken and bacon beautifully. You could also add a dollop of Dijon mustard for a slight tangy note.
4. Pastry Alternatives
If you’re feeling adventurous or need to cater to dietary preferences, you can experiment with different types of pastry. Swap puff pastry for shortcrust for a more substantial, crumbly base. For a lighter option, consider phyllo pastry, which creates a delicate, crispy texture. Alternatively, for a gluten-free version, use a gluten-free pastry blend or opt for a cauliflower or sweet potato crust, which can add an extra layer of flavor and texture to the pie.
5. Adding Vegetables For Extra Color And Nutrition
To make the pie even more nutritious and colorful, try adding vegetables like peas, carrots, or parsnips. A mix of root vegetables like butternut squash or sweet potatoes works particularly well, bringing a natural sweetness that contrasts beautifully with the savory bacon and chicken. For a burst of freshness, you can also stir in some baby spinach or kale toward the end of the cooking process.
Storing Leftovers
When it comes to storing leftovers of Mary Berry’s Chicken and Bacon Pie, you want to keep it as fresh and flavorful as possible for the next meal. Here are some essential tips for storing and reheating the pie:
1. Refrigeration
If you have leftovers that you plan to eat within the next 3-4 days, refrigerating is the best option. Allow the pie to cool completely before storing it in an airtight container or wrapping it in foil. This prevents any moisture from leaking out, which could make the pastry soggy. When you’re ready to reheat, simply place it in the oven at around 180°C (350°F) for 15-20 minutes, or until the filling is hot and the pastry is crispy again.
2. Freezing
For longer storage, freezing your pie is a great option. To freeze it, allow the pie to cool completely, then wrap it tightly in plastic wrap and foil to protect it from freezer burn. It can be stored for up to 2-3 months. When you’re ready to enjoy it again, you can bake it straight from frozen at 180°C (350°F) for 40-50 minutes, or until piping hot. If you’ve frozen individual slices, they will thaw and heat up more quickly, making them a convenient option for a quick meal.
3. Reheating Tips
If reheating individual portions in the microwave, be sure to cover the pie loosely with a microwave-safe lid to prevent it from drying out. However, keep in mind that reheating in the microwave can affect the crispiness of the pastry. If you prefer a crispier texture, it’s better to use the oven. For an extra touch of freshness, consider sprinkling some fresh herbs on top after reheating to bring the dish back to life.
What To Eat With Mary Berry’s Chicken And Bacon Pie?
A Chicken and Bacon Pie is a complete, satisfying meal on its own, but adding a few sides can elevate the experience and make for a more rounded dinner. Whether you want something light and refreshing or a bit more indulgent, here are a few perfect side dishes to complement the pie:
1. Steamed Greens
Vegetables like broccoli, green beans, or asparagus work beautifully with the rich and creamy filling of the pie. Their slight bitterness helps cut through the richness, providing balance to the dish. You can steam them lightly to retain their vibrant color and nutrients. A drizzle of olive oil or a sprinkle of lemon zest adds an extra layer of freshness.
2. Mashed Potatoes
For a truly indulgent pairing, mashed potatoes are an excellent side to serve with Chicken and Bacon Pie. The creamy mashed potatoes complement the pie’s filling, and the soft texture contrasts wonderfully with the crispy pastry. For a twist, try adding roasted garlic or a splash of cream to your mashed potatoes for extra richness.
3. Salad With A Tangy Dressing
A fresh salad with a tangy dressing is an ideal side dish to balance the richness of the pie. Consider a mixed greens salad with arugula, baby spinach, or rocket, and add a few slices of cucumber, cherry tomatoes, and thinly sliced red onion for crunch and freshness. Dress the salad with a balsamic vinaigrette or lemon-mustard dressing for an added zesty kick.
4. Roasted Root Vegetables
Roasted root vegetables like carrots, parsnips, sweet potatoes, or butternut squash can complement the savory flavors of the pie. Their natural sweetness balances the smoky bacon and creamy chicken filling, while their caramelized edges add texture and depth of flavor. Toss them with a bit of olive oil, rosemary, and garlic, then roast at a high temperature until tender and slightly browned.
5. Gravy Or Creamy Sauce
If you enjoy a saucy dish, a side of homemade gravy or extra creamy sauce can be the perfect accompaniment to the pie. A rich chicken gravy made with the drippings from roasted chicken or a simple creamy mustard sauce can add another layer of comfort to the meal. Just be sure to drizzle lightly-after all, the pie filling is already creamy and delicious on its own!
Conclusion
Mary Berry’s Chicken and Bacon Pie is a timeless, comforting dish that’s perfect for a cozy family dinner or a special occasion. Its versatility means you can easily tweak the recipe to suit your personal tastes, whether that’s by experimenting with different proteins, adding extra vegetables, or infusing the sauce with bold flavors. The leftovers are just as delicious, and with proper storage, you can enjoy them days or weeks later. When it comes to pairing, a variety of side dishes, from steamed greens to creamy mashed potatoes, will complement the rich, savory filling, ensuring every bite is as satisfying as the first. Whether you’re cooking it for a crowd or savoring it solo, Mary Berry’s Chicken and Bacon Pie remains an absolute classic, always hitting the spot with its warm, hearty flavors.
FAQs
What Ingredients Are Needed For Mary Berry’s Chicken And Bacon Pie?
Mary Berry’s Chicken and Bacon Pie requires a combination of fresh ingredients to create a flavorful and satisfying dish. The key ingredients include chicken breast (or thighs for more flavor), bacon lardons, onion, garlic, carrots, and peas. Additionally, you’ll need chicken stock, cream, flour for thickening, and a pre-made or homemade shortcrust pastry for the pie crust. Fresh herbs like thyme or parsley are optional, but they enhance the overall flavor.
How Long Does It Take To Prepare And Cook Mary Berry’s Chicken And Bacon Pie?
The total time to prepare and cook Mary Berry’s Chicken and Bacon Pie is typically around 1 hour 15 minutes. This includes about 15-20 minutes for preparing the filling-cooking the chicken, bacon, and vegetables-and around 45 minutes to 1 hour for baking the pie in the oven. If you’re using store-bought pastry, the preparation time may be reduced. However, homemade pastry could add another 30 minutes to the total time.
Can Mary Berry’s Chicken And Bacon Pie Be Made Ahead And Frozen?
Yes, Mary Berry’s Chicken and Bacon Pie can be made ahead and frozen. To do this, assemble the pie with the filling and pastry, but do not bake it. Instead, wrap the pie tightly in cling film and aluminum foil and freeze for up to 3 months. When ready to cook, bake it straight from frozen, adding an extra 15-20 minutes to the baking time to ensure it’s heated through and golden brown. Alternatively, you can bake it in advance and freeze the cooked pie, reheating it in the oven until piping hot.
