Our Helen's recipe for a filling and delicious chicken and bacon pie is just what you need on a cold winters night. By using ultra fine fiber flour the pastry top is low carb.
Ingredients:
Pastry Top
200g Ultra Fine FiberFlour
100g butter
pinch of salt
cold water
Pie Filling
3 x chicken breasts – diced
3 x smokey bacon rashers – cut into bite size pieces
1 x large onion – sliced
Olive oil or butter for frying
5 x mushrooms – sliced
½ red pepper – sliced
(Optional – ¼ butter nut squash – sliced or add any veg of your choice)
200ml double cream
Method: Number of Servings 6 / Prep Time 15 minutes – Cook Time 1 hour
1. If using the pepper and butternut squash place in a baking tray with a little oil and salt and pepper and roast in the oven for about 15 mins at 200C
2. Fry the chicken and bacon in a little oil or butter for about 10 minutes, add the onion, mushrooms and red pepper (and any other veg you fancy and fry for a further 5/10 mins)
3. Add in the cream and season with black pepper (you shouldn’t need any salt because of the bacon) but taste and add some if you want
4. Simmer for a further 5 mins or so to thicken the sauce, place in a pie dish to cool slightly whilst you make the pastry
5. Rub the butter into the flour until breadcrumb consistency, add the salt and then the water until a dough is formed, don’t add too much water!!
6. Flour your surface and roll out the pastry to the desired size
7. Brush the pastry top with either cream/milk or egg so that the surface browns nicely
8. Cook at 170/180C for about 45 mins until the pastry is brown
9. Serve with green veg of your choice
Nutritional Information Per Serving:
