Open chicken mushroom bacon pie

Nothing is more delicious on a rainy winters night than a tasty pie and this open chicken mushroom bacon pie is faster to cook and than a more conventional version, but the flavour is still SO good. Great winter comfort food for a few, or many.

  • Prep Time

    10 Minutes
  • Cook Time

    40 Minutes
  • Serves

    4 People


  • 2 sheets frozen puff pastry (defrosted)
  • 1 beaten egg
  • 4 chicken thigh fillets trimmed and cut in 2-3 cm squares
  • 1 small onion finely diced
  • 1 small leek washed finely diced
  • 8 button mushrooms quartered
  • 4 rashers of rind less streaky bacon
  • 50g butter
  • 1 tablespoon olive oil
  • 2 tablespoons plain flour
  • ½ cup milk
  • 1 cup low salt chicken stock
  • sea salt and freshly ground black pepper

You'll Need

  • Multix Bake
  • Medium Multix Freezer bags


  1. Preheat oven to 190°C. Line a large oven tray with Multix Bake.
  2. Cut both sheets of pastry in even quarters place 4 quarters on the tray lined with bake and the other 4 quarters on a sheet of bake, so they doesn’t stick.
  3. Using a a round pastry cutter cut a circle about 8cm round out ot the center of each pastry square. Set the circles on the lined baking tray next to the other 4 squares. Brush the squares on the tray lightly with beaten egg and stick the squares with the circle removed on top. Brush again with beaten egg and transfer to the oven. Bake for 10-12 minutes until well risen and golden. Keep warm until needed.
  4. While the pastry bakes in large sauté or frying pan on a low heat add the onion, leek, olive oil and butter. Cook gently for about 2 minutes until soft,  add the mushrooms, and bacon and cook for another 2-3 minutes just starting to colour.
  5. Add the chicken flour and some salt and pepper to a Multix freezer bag. Seal and toss to coat the chicken in seasoned flour. Turn the pan heat up to medium high, shake off any access flour and add the chicken. Cook stirring regularly until the chicken has just changed colour from raw to white.
  6. Slowly stir in the chicken stock and milk, turn to heat back to medium, simmer for 2-3 minutes until the sauce starts to thicken. Turn the heat down to low and cook for about 10-12 minutes or until the sauce is thick and the chicken is cooked through. Season to taste.
  7. To serve place a pastry case on each 4 warmed plates,  top with the chicken mixture Put the pastry lid on top at a jaunty angle and serve hot with mash potato and your favourite vegetables.