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Chicken, Bacon and Mushroom Pie

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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50 minutes
Serves Up to 4 People

2 tbs of Mr.Hugh’s Extra Virgin Cold Pressed Rapeseed Oil (Buy Now)

3 chicken breasts, skinless and boneless

3 rashers of streaky bacon, large pieces

150g button mushrooms, quartered

1 small onion, chopped

1 garlic clove, finely chopped

50g butter

2 tbs plain flour

250ml chicken stock

Freshly ground white pepper

Small handful fresh parsley, chopped

300ml milk

500g fresh ready-made short-crust pastry

1 free-range egg, beaten

Pinch salt


PREPARATION (Approximately) 40 minutes

Preheat the oven to 220C/fan 200C/gas 7

Now heat our oil in a frying pan on a medium-high heat and add the chicken.

Once the chicken has turned white, add the bacon and mushrooms and continue frying until the chicken is cooked through.

Remove all ingredients from the pan and set aside.

Next add garlic and onions to the pan, cook for approximately 3 minutes until soft, then remove from the heat and set aside.

Melt the butter in a saucepan on a medium-high heat. Stir in 2 tbs of plain flour and cook for approximately 3 minutes, stirring until it has formed a thick smooth paste.

Mix milk and stock together in a bowl and add a pinch of white pepper and salt. Pour the liquid slowly into the flour mixture, whisking continuously until it’s smooth.

Simmer over a gentle heat whilst stirring until the sauce has thickened.

Stir in chopped parsley and pour the sauce over the chicken, bacon and mushroom mixture. Mix well and add to a pie dish.

Roll out the pastry on a lightly floured surface until it’s the thickness of a £1 coin. Brush the edges of the pie dish with a beaten egg, lay the pastry on top, press down the edges and trim excess off.

Brush the lid of the pie with the beaten egg and cut some heart shapes out of the left-over pastry to decorate the top of the pie. We also like to add indentations the edge of the pie with a fork.

Finally, make a few slits on the lid of the pie to allow for any steam to escape and bake in the oven for approximately 20-25 minutes until the lid is golden-brown.

We think this recipe is also great with our Infused range of oils.

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