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This hearty chicken and bacon pie will satisfy your family's appetites.



Total time

85 minutes






  • 1 tbsp olive oil
  • 4 chicken breasts (cut into 2.5 cm cubes)
  • 1 onion (medium, sliced)
  • 1 carrot (roughly chopped)
  • 50 g smoked streaky bacon (chopped)
  • 1 tbsp flour
  • 200 ml chicken stock
  • 100 ml double cream
  • 25 g frozen peas
  • 5½ tsp wholegrain mustard
  • 1 tbsp tarragon (freshly chopped)
  • 175 g puff pastry
  • 1 egg (medium, beaten)


  1. Heat half the oil in a large pan; brown the chicken in batches. Set aside. Add remaining oil; fry the onion and carrot for 10min. Add the bacon and cook for 3min. Stir in flour and cook for 1min. Gradually add stock, stirring well. Add cream and return chicken to pan. Simmer for 5min until chicken is cooked. Add peas, mustard and tarragon, then check seasoning. Allow to cool a little.
  2. View the recipe instructions at Good Housekeeping

Contains allergens
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