Deep-filled Chicken and Bacon Pie Recipe - The Oxford Magazine

Name: Deep-filled Chicken and Bacon Pie Recipe - The Oxford Magazine
Ingredients: 1 x ready-rolled shortcrust pastry (375g); 1 x ready-rolled puff pastry (375g); Butter for greasing the pie dish; 800g potatoes; 500g bacon, chopped into lardons; 1kg mixed vegetables (broccoli, cauliflower, peas, diced carrots, sweet corn, green beans); 500g chicken fillet cut roughly into 2 to 4cm chunks; 1 egg, beaten for egg wash; 100g butter; 100g plain flour; 250ml chicken stock; 250ml whole milk

theoxfordmagazine.com

When it’s nippy or wet outside this deep-filled chicken and bacon pie recipe by our food and drink editor makes for a perfect lunch or supper.

View full recipe on theoxfordmagazine.com

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Ingredients

1 x ready-rolled shortcrust pastry (375g)
1 x ready-rolled puff pastry (375g)
Butter for greasing the pie dish
800g potatoes
500g bacon, chopped into lardons
1kg mixed vegetables (broccoli, cauliflower, peas, diced carrots, sweet corn, green beans)
500g chicken fillet cut roughly into 2 to 4cm chunks
1 egg, beaten for egg wash
100g butter
100g plain flour
250ml chicken stock
250ml whole milk