Chicken and Bacon Lattice Pie

A comforting family pie featuring tender chicken, smoky bacon, and a creamy sauce under a decorative puff pastry lattice.

Chicken Dinner Bacon British Pastry Pie

Estimated Nutrition

Calories

815.1

kcal / serving

4890.5 kcal total

Carbs

50.2g

per serving

301.2 g total

Fat

53.8g

per serving

322.8 g total

Protein

32.6g

per serving

195.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

750

Puff Pastry

All-butter, ready-rolled

CondimentsSauces

tbsp

Grainy Mustard

Dairy

Butter

tbsp

Crème Fraîche

Full-fat

piece

Egg

Beaten

GrainsCereals

Plain Flour

Plus extra for dusting

Liquids

200

White Wine

Dry

300

Chicken Stock

Meat

piece

Chicken Legs

Skinless, thigh and drumstick

250

Smoked Back Bacon

Cut into small pieces

NutsSeeds

piece

Bay Leaves

Roughly sliced

piece

Salt

To taste

piece

Black Pepper

Freshly ground, to taste

Vegetables

stalk

Celery

Diced

piece

Onion

Roughly chopped

Method

Preheat the oven to 160°C.

Cook chicken legs, celery, and bay leaves in wine and stock for 30–40 minutes.

Separate meat from bones and strain the cooking liquid to reserve 750ml.

Fry bacon for 3 minutes, add onion and cook for 10 minutes until soft.

Wisk butter and flour into a roux and slowly add liquid to create a sauce.

Mix in crème fraîche, mustard, chicken, and celery, then transfer to a dish and chill for 30 minutes.

Roll pastry to 3mm thick, cut into 3cm ribbons, weave into a lattice, and chill.

Place the lattice over the filling, seal the edges, and brush with beaten egg.

Increase oven to 200°C and bake for 30 minutes until golden.