It may not be the healthiest of suppers, but there are some times when only a pie will do.
My go-to pie of choice is so often a chicken, bacon and leek pie, but this week, I thought I’d try something a little different. My concern with using mushrooms instead of leeks was that it would be bland, so I added a hefty splash of Marsala to compensate. The result was a rich and deeply flavored pie, which tasted as though it was the result of much more slow, careful cooking than was in fact the case, and as a consequence, has definitely become a firm favourite in our house.
Please let me know if you make this – and I really hope you enjoy the recipe.
Chicken, bacon and mushroom pie with Marsala
2 tbsp garlic inflused extra virgin olive oil
500g skinless chicken breast or thighs, chopped into 1” chunks. Shredded roast chicken can be used, too
4 rashers smoked back bacon, cut into strips
150g mushrooms – flat or button – cleaned and sliced into 2-3mm slices
1 heaped tablespoon plain flour
1 tbsp fresh thyme leaves
Salt and pepper
350ml hot chicken stock
A good glug or Marsala
400g ready made all-butter puff pastry
1 egg yolk
Preheat the oven to 190C Fan. Set aside a large ovenproof dish.
Place the butter and oil into a large frying pan over a moderate to high heat to melt the butter. Add the chicken, bacon and mushrooms and fry together for around 10 minutes until all ingredients are lightly browned.
Add the flour and stir in to evenly coat the ingredients in the pan.
Next, add the thyme leaves and season well.
Finally, pour in the stock and Marsala and allow to bubble away for a few minutes.
Meanwhile, roll your puff pastry to the appropriate size to fit your dish. Leaving the pastry on the worksurface or on a board, brush the egg over the pastry.
Transfer the contents of the pan into your ovenproof dish. Quickly top with the pastry, cutting a cross in the centre to let any steam out.
Bake the pie in the oven for 35-45 minutes until golden brown and the filling is bubbling.
Serve immediately, accompanied by fresh steamed vegetables.