Chicken, Bacon and Mushroom Pies

It’s cold and wet in Cape Town so pies. Is there really any better meal than fresh and crispy just-out-of-the-oven homemade pies on a chilly winter’s day? I’ve been making this recipe for about five years and it’s a keeper. I use individual pie dishes as opposed to one large dish and I get four individual pies with a little bit left over, which I stuff into the remaining pastry and bake for The Husband’s lunch.

The aromatic flavour of thyme coupled with the buttery chicken is a win-win. When you add these ingredients together, the creamy aroma will not go unnoticed and the bacon and mushrooms finish the dish off perfectly. It’s a filling dish that will leave you satisfied and warm!

Servings: 4     Prep time: 20 minutes     Cooking time: 15 – 20 minutes

200g streaky bacon, sliced
500g chicken, cut into inch-size pieces
2 garlic cloves, thinly sliced, or 1 teaspoon minced garlic
400g chopped white mushrooms
3 tablespoons plain flour
1 teaspoon paprika
1 teaspoon dried thyme
2 tablespoons butter
1 cup chicken stock
1 cup water
400g ready rolled puff pastry
2 tablespoons vegetable oil
2 eggs for painting the pastry

In a large pan on medium heat, fry the bacon, mushrooms and garlic until the mushrooms have browned, about 5 minutes.

 

 

 

 

 

In a bowl, sprinkle the paprika and thyme into the flour and coat the cut chicken thoroughly.

 

 

 

 

 

Melt the butter in a large pot and add the contents of the bowl. Fry on medium heat until the chicken changes colour, about 5 minutes. Keep an eye on the chicken and stir frequently to prevent it from sticking.

 

 

 

 

Add the bacon and mushrooms to the chicken, pour in the stock and extra water and stir. Simmer for 10 minutes.

 

 

 

 

 

While the food is simmering, preheat your oven to 200°C (400°F). Roll the puff pastry out on the counter, sprinkling some flour underneath to prevent it from sticking. Measure your pie dishes by placing them on the pastry and outlining them. Cut out the four pieces and stretch them, if necessary, covering the sides.

 

 

 

 

Fill the pie dishes ⅔ full and cover the top with pastry, extending it over the sides. You may need to use a little bit of water to stick the sides down onto the dish.

 

 

 

 

Beat 2 egg yolks and paint over the pastry. Bake in the oven for 15 – 20 minutes until the pies are golden brown on top. Let them stand for about 5 to 10 minutes as they will be very hot inside.

I was not trying to be romantic with the candles – we had a power failure just as the pies came out of the oven!