Saturday, August 17, 2013

Recipe: Chicken, mushroom and bacon pie (Nigella Lawson)

Since I do not have much luck with Nigella's baking recipes, I decided to try a savoury dish this time. I searched "chicken" and the top result was this chicken, mushroom and bacon pie. The photo was so enticing, and I had all the ingredients (except the Marsala which I decided to omit) so this was what I made for lunch one afternoon.


Everything went smoothly, until it was time to seal the pie pots with the puff pastry. You see, I usually use the 10-cm square puff pastries (I find them good and also a handy size to have) but unfortunately for me, the ramekin I was using was also about 10cm, which meant I couldn't seal them properly. The puff pastry keep falling down into the ramekin, so I improvised and just cooked the puff pastry on its own in the oven then top it on the ramekin after.


This was indeed a comforting dish, flavorful pieces of chicken with a thick gravy and rich, buttery and flaky puff pastry - can't really go wrong with this! :) One of the easiest "pies" to make too.



Baby C says "YUMMY!"



Chicken, mushroom and bacon pie
Recipe adapted from Nigella.com
Preparation time: 5-10 minutes
Cooking time: 25 minutes
Serves 2

Ingredients
3 rashers streaky bacon(abt 60g), cut into 1 inch strips
1 teaspoon garlic infused olive oil
125g grey oyster mushrooms, sliced
200g chicken thigh fillets, cut into small chunks
25g plain flour
½ tsp dried thyme
1 tbsp butter
300 ml hot chicken stock
375 grams all-butter ready-rolled puff pastry sheet (23 x 40cm / 9½ x 9½
inch)


1. Preheat the oven to 200°C (fan-assisted).

2. In a heavy-based frying pan, fry the streaky bacon strips in the oil until beginning to crisp, then add the
sliced mushrooms and soften them in the pan with the streaky bacon.

3. Place flour and thyme on a plate (or a freezer bag), then toss the chicken strips in it to coat it. Then melt the butter in the streaky bacon-and-mushroom pan before adding the floury chicken and all the flour left in the bag. Stir around with the streaky bacon and mushrooms until the chicken begins to colour. Pour in the hot stock, stirring to form a sauce, and let this bubble away for about 5 minutes.

4. Take two 300ml / 1¼ cup pie-pots (if yours are deeper, don't worry, there will simply be more space between contents and puff pastry top) and make a pastry rim for each one - by this I mean an approx. 1cm / ½ 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, and then divide the chicken filling between the two pots. Dampen the rim of the pastry again and then pop on the lid of each pie, sealing the edges with your fingers or the underneath of the prongs of a fork.

5. Cook the pies for about 15 minutes turning them around halfway through cooking. Once cooked, they should have puffed up magnificently.

Note: If you do not have garlic infused olive oil, just use regular extra virgin olive oil and add 1 crushed garlic to it.





*I am submitting this to the "Cook Like a Star" event (Nigella Lawson) event hosted by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Anuja from Simple Baking. Visit any of the host's blog and link your Nigella recipes there.


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23 comments:

  1. This is delicious lunch! I love the puff pastry!

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  2. I like the bacon bits on top, pretty and yummy!

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  3. Bookmarked the recipe and was wondering about the oyster mushrooms, did the dish taste a bit 'fusion'?

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    Replies
    1. Hi Kelly, Nigella's original recipe uses chestnut mushrooms. I rarely buy those here in KL. I have used grey oyster mushrooms for my pasta dishes as well, for me it's just mushrooms. Hehe ;)

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  4. Hi Yen,
    I was just looking at this recipe from her book "Express" yesterday! And am wondering whether should I make this for my kids lunch when school starts next week! Haha! I think I should, it looks delicious!
    Thanks for linking!

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  5. This looks like such a perfect snack. Loved the combination of the filling

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  6. And I'm still asking myself why I have not yet made pot pies before... This looks fantastic!!

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  7. Ooooo...bacon, I like!!! Personally, I prefer shortcrust to puff though...

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  8. Thumbs up from me too! Simple, fast and tasty !:D

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  9. ivy sew http://simplybeautifulhealthyliving.blogspot.comAugust 18, 2013 at 3:57 PM

    The pastry itself is already so yummy :)

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  10. Awww Baby C is SUPER adorable! I love savory pie and this looks so good! I love breaking the pie and eat with other ingredients. :)

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    Replies
    1. That's the way I like eating it too!

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  11. That looks really good indeed and I love how it got the cutest lil thumbs up from Baby C! :D

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  12. Your kid is so cute! Puff pastry are perfect with pies, yours look delicious!

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  13. Tasty Tasty Tasty!!

    Couldn't we roll out the puff pastry abit? Was thinking of this recipe and thinking whether the puff pastry squares will be big enough to cover the top of the ramekins...

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    Replies
    1. Maybe your ramekins are smaller? Check first... I'm scared to roll it in case the pastry can't puff up so much.

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  14. What a clever idea to cook the puff pastries first!

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  15. yummie!!! i am gonna make this one!!! bookmarked!

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  16. Hi Yen,

    Nice to know that you like this Nigella's recipe. You might want to try Nigella's egg version of pie at http://www.nigella.com/recipes/view/boxing-day-egg-and-bacon-pie-143. When I saw this recipe, I was thinking of you :D

    Zoe

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  17. I love your puff pastry, looks yummy which I am sure it's even better dipped into the pie dish. Adorable girl!

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  18. Once again , lovely presentation & looks so good. A tasty comfort food that we love to enjoy during autumn . ;)

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  19. You just keep taking fabulous to a whole new level. These are absolutely amazing!

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