CHICKEN, MUSHROOM, AND BACON PIE
In 'Nigella Express' by Nigella Lawson; 12 chicken thighs seems like a lot for 2 servings; unless they are tiny thighs, you should use your judgment.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°.
- Fry bacon strips in the oil until they begin to crisp; add in sliced mushrooms; soften them in the pan with the bacon.
- Combine flour and thyme in a plastic freezer bag; add chicken thighs; toss to coat.
- Melt butter in the pan (with the bacon/mushrooms); add in chicken thighs and all the flour left in the bag; stir around with the bacon and mushrooms until chicken begins to color, about 25 minutes.
- Pour in the hot stock and Marsala, stirring to form a sauce; let this bubble for about 5 minutes.
- Take two 1 1/4 cup pie pots (if yours are deeper, don't worry, there will simply be more space between the contents and the puff pastry top) and make a pastry rim for each one; an approximate 1/2-inch strip curled around the top of each pot; dampen the edges with a little water to make the pastry stick.
- Cut a circle bigger than the top of each pie-pot for the lid; divide the chicken filling between the two.
- Dampen the edges again and then pop on the top of each pie, sealing the edges with your fingers or the underneath of the prongs of a fork.
- Cook the pies for about 20 minutes, turning them around halfway through cooking; once cooked, they should puff up magnificently.
CHICKEN BACON AND MUSHROOM PIE
my renditon of a classic british recipe
Provided by jack-issocool
Time 1h
Yield Serves 6
Number Of Ingredients 13
Steps:
- cook the chicken and bacon in a wok. to make the sauce melt the butter in a saucepan and soften the mushrooms and onion stir in the flour cook for two minutes then gradually pour in the milk stiring constantly bring to the boil then add the cheese worcestershire sauce and season with the herbs and salt and pepper
- mix the chicken and bacon into the sauce then add the peas
- roll out the pastry if needs be then cut out the shape for the pie lid. tip the sauce into a pie dish then top with the lid, make some holes in the top to let steam escape use a pastry brush to glaze the pie with the egg cook the pie for 10-20 minutes on 170c/fan 150c/gas or until lightly brown on top serve with veg and enjoy
CHICKEN MUSHROOM AND BACON PIE
Even the word pie is comforting. But then, it would be hard to deny the very real lure of pastry, especially when - as here - you know you're going to dunk it in gravied juices till its gorgeous lightness is deliciously, soggily heavy. I concede, however, that making and rolling out your own pastry is not necessarily the speediest option, so I use [store] bought, all-butter, ready-rolled puff pastry and feel fine about it. I make the pie even easier by browning the chicken and making the sauce all in one go. And a gold-crusted, welcoming pie for two in half an hour is not bad going.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Fry the bacon strips in the oil until beginning to crisp, then add the sliced mushrooms and soften them in the pan with the bacon.
- Turn the chicken strips in the flour and thyme (you could toss them about in a freezer bag), and then melt the butter in the pan before adding the floury chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to color.
- Pour in the hot stock and Marsala, stirring to form a sauce and let this bubble away for about 5 minutes.
- Make a pastry rim for each of your pots for the pies, by this I mean an approximately 1/2-inch strip curled around the top of the pots. Dampen the edges to make them stick.
- Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two.
- Dampen the edges again and then pop on the top of each pie sealing the edges with your fingers or the underneath of the prongs of a fork.
- Cook the pies for about 20 minutes turning them around half way through cooking. Once cooked, they should puff up magnificently.
BACON MUSHROOM CHICKEN
Really good, really easy with the great flavor of bacon! Serve with rice or buttered noodles. Note: If you don't want to use heavy cream in the recipe, use 1 teaspoon flour mixed with 2 teaspoons water instead!
Provided by Sara Blanchard
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h15m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pour melted butter into a 9x13 inch baking dish. Add chicken, skin side down; sprinkle with seasoning salt and garlic. Turn chicken over, season, and lay bacon strips on top. Sprinkle with mushrooms.
- Bake in preheated oven for 45 minutes to 60 minutes, or until chicken is no longer pink and juices run clear.
- Remove chicken, bacon and mushrooms to a platter and keep warm. Pour juices from baking dish into a small saucepan and whisk together with cream over low heat until thickened. Pour sauce over chicken and serve warm.
Nutrition Facts : Calories 773.9 calories, Carbohydrate 2.7 g, Cholesterol 241.1 mg, Fat 60.6 g, Fiber 0.3 g, Protein 52.7 g, SaturatedFat 25.8 g, Sodium 1011.3 mg, Sugar 0.3 g
CHICKEN & MUSHROOM PUFF PIE
This is just what you need on a cold night. Serve with creamy mashed potatoes
Provided by Jane Hornby
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 11
Steps:
- Heat the oil in a large, non-stick frying pan. Season the chicken thighs and fry for 5-8 mins until golden brown, turning occasionally. You may need to do this in two batches, depending on the size of your pan.
- Lift the chicken onto a plate and tip the bacon pieces into the pan. Fry for 5 mins until crisp. Add the onion, mushrooms and thyme sprigs, then fry on a high heat for another 3 mins until the onions start to colour. Tip the flour into the pan and cook, stirring, for 1 min.
- With the pan off the heat, gradually stir or whisk in the chicken stock, followed by the milk, then add the chicken back to the pan.
- Bring to the boil, then simmer for 30 mins. Spoon the filling into a large pie or baking dish (approx 20 x 30cm) with a lip and leave to cool.
- Heat the oven to 220C/200C fan/gas 7. On a floured surface, roll the pastry to the thickness of two £1 coins. Cut a long strip as wide as the rim of the pie dish and, using a little of the beaten egg, fix to the edge of the pie dish. Brush with beaten egg, then lift the rest of the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a sharp knife.
- Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.
Nutrition Facts : Calories 855 calories, Fat 47 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 55 grams protein, Sodium 2.7 milligram of sodium
CHICKEN, MUSHROOM AND BACON POT PIE
Make and share this Chicken, Mushroom and Bacon Pot Pie recipe from Food.com.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F. In a heavy-based frying pan, fry the bacon in the oil until beginning to crisp. Then add the sliced mushrooms and soften them in the pan with the bacon.
- Turn the chicken strips in the flour and thyme and then melt the butter in the bacon and mushroom pan. Add the chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to color.
- Pour in the hot chicken stock and Marsala, stirring to form a sauce and let this bubble away for about 5 minutes.
- Take two deep oven-proof bowls and make a pastry rim for each one by placing a strip curled around the top of each bowl. Dampen the edges with a little water to make the pastry stick. Cut a circle bigger than the top of each pie for the lid, and then divide the chicken filling between the two bowls. Dampen the rim of the pastry again and then pop on the lid for each bowl, sealing the edges with your fingers or the underneath of the prongs of a fork. Cook the pot pies for about 20 minutes turning them around halfway through cooking. Once cooked, they should have puffed up magnificently.
Nutrition Facts : Calories 538.1, Fat 36.1, SaturatedFat 13.3, Cholesterol 148, Sodium 626.4, Carbohydrate 13.4, Fiber 1.2, Sugar 1.7, Protein 32.5
More about "chicken bacon and mushroom pie recipes"
CHICKEN, BACON AND MUSHROOM PIE RECIPE - GREAT BRITISH …
From greatbritishchefs.com
Servings 4Estimated Reading Time 3 minsCategory Main
CHICKEN, MUSHROOM AND BACON PIE | NIGELLA'S RECIPES ...
From nigella.com
MUSHROOM-BACON CHICKEN PIE RECIPE | MYRECIPES
From myrecipes.com
Servings 6Total Time 1 hr 20 mins
- Preheat oven to 400°. Unroll piecrust on a lightly floured surface; roll into a 14- x 12-inch rectangle.
- Cook bacon slices in a large skillet over medium heat 5 minutes on each side or until crisp. Remove bacon slices, reserving drippings in skillet. Crumble bacon.
- Sauté mushrooms in hot drippings 10 minutes or until tender. Add minced garlic cloves, and sauté 1 minute.
- Stir together soup and next 6 ingredients in a medium bowl. Stir mushroom mixture and crumbled bacon into chicken mixture. Pour into a lightly greased 11- x 7-inch baking dish. Top with piecrust; fold edges under, and crimp. Cut slits in top for steam to escape.
CHICKEN, BACON, MUSHROOM AND LEEK PIE — LILLIE FARROW
From lilliefarrow.com
BLUE CHEESE, BACON, AND MUSHROOM PIE - GLUTEN AND GRAIN ...
From ditchthecarbs.com
CHICKEN AND MUSHROOM PIE RECIPE WITH BACON
From olivemagazine.com
CHICKEN AND MUSHROOM PIE WITH BACON - NICKY'S KITCHEN ...
From kitchensanctuary.com
BACON, LEEK AND MUSHROOM PIE- BORD BIA
From bordbia.ie
BACON, MUSHROOM AND ONION GRILLED CHEESE ON COUNTRY-STYLE ...
From metro.ca
CHICKEN AND MUSHROOM PIE - GOOD CHEF BAD CHEF
From goodchefbadchef.com.au
CHICKEN, MUSHROOM AND BACON PIE | DINNER RECIPES | GOODTOKNOW
From goodto.com
CHICKEN AND BACON PIE RECIPE - LOVEFOOD.COM
From lovefood.com
CHICKEN, BACON, MUSHROOM AND LEEK PIE - RECIPE PETITCHEF
From en.petitchef.com
RECIPE: CHICKEN, BACON AND MUSHROOM PIE – CHOP HEAT EAT
From chopheateat.net
CHICKEN AND BACON PIE - GOOD HOUSEKEEPING
From goodhousekeeping.com
CREAMY CHICKEN, BACON, MUSHROOM & VEGGIE PIE FILLING BY ...
From recipecommunity.com.au
MUSHROOM PIE RECIPE VEGETARIAN : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
CREAMY CHICKEN MUSHROOM AND BACON PIES - TAYLAH'S KITCHEN
From taylahskitchen.com
CHICKEN, BACON AND MUSHROOM PLATE PIE | DINNER RECIPES ...
From goodto.com
CHICKEN PIE WITH BACON, LEEKS & MUSHROOMS | DRIZZLE AND DIP
From drizzleanddip.com
CHICKEN AND MUSHROOM PIE - CREME DE LA CRUMB
From lecremedelacrumb.com
RECIPE: EASY CHICKEN, BACON AND MUSHROOM PIE | DAILY MAIL ...
From dailymail.co.uk
CHICKEN, BACON AND MUSHROOM PIES - FOOD TO LOVE
From foodtolove.co.nz
WHAT IS CHICKEN BACON - THERESCIPES.INFO
From therecipes.info
CHICKEN, BACON AND MUSHROOM PIE RECIPE / RIVERFORD
From riverford.co.uk
CHICKEN BACON MUSHROOM QUICHE RECIPE - FOOD NEWS
From foodnewsnews.com
CREAMY BACON AND MUSHROOM CHICKEN BREASTS - SIMPLY DELICIOUS
From simply-delicious-food.com
CHICKEN, LEEK AND MUSHROOM PIE RECIPE - GOOD FOOD
From goodfood.com.au
CHICKEN, BACON, MUSHROOM & STILTON PIE - BEST RECIPES UK
From bestrecipesuk.com
CHICKEN AND MUSHROOM PIE - PINCH OF NOM
From pinchofnom.com
CHICKEN, MUSHROOM & BACON PIES – PIE MAKER STUFF
From piemakerstuff.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love