The Mary Berry Chicken and Bacon Pie Recipe is a delicious take on a classic traditional chicken and bacon pie that brings together rich flavours and a wonderfully creamy filling beneath crisp, flaky pastry. Inspired by Mary Berry and featured in Foolproof Cooking and BBC Food, this chicken and bacon lattice pie is a fantastic choice for a comforting family meal or an impressive centrepiece for a special gathering. With its golden, buttery crust and hearty filling, this homemade pie is both satisfying and full of comforting flavour.
Mary Berry Chicken and Bacon Pie Recipe is an average difficulty recipe that rewards a little extra effort with a beautiful main course everyone will enjoy. The Mary Berry Chicken and Bacon Pie Recipe serves 6, making it perfect for sharing with family or friends, and it remains one of the most loved retirement recipes for cosy home cooking.
Equipment
Having the right kitchen tools makes preparing this Mary Berry Chicken and Bacon Pie Recipe much easier. Each piece of equipment helps create a smooth filling, evenly cooked chicken, and a beautifully baked pie with crisp, golden pastry.
- 1.75 litre/3 pint shallow wide-based ovenproof dish – Holds the filling and allows the pastry to bake evenly.
- 25cm/10in ovenproof dish – An alternative baking dish if you do not have the larger one.
- Large ovenproof saucepan – Used to cook the chicken before preparing the filling.
- Frying pan – Ideal for cooking the bacon and softening the vegetables.
- Lid – Keeps moisture in while the chicken cooks until tender.
- Whisk – Helps create a smooth, lump-free sauce.
- Bowl – Useful for holding prepared ingredients and cooled chicken.
- Baking paper – Makes it easier to prepare and transfer the pastry lattice.
- Work surface – Provides space for rolling and shaping the pastry.
- Oven – Bakes the pie until the pastry is crisp and golden.
- Measuring jug – Measures stock and other liquids accurately.
Table of Contents
Ingredients
Ingredients requir for Mary Berry Chicken and Bacon Pie Recipe:
The Mary Berry Chicken and Bacon Pie Recipe uses simple, everyday ingredients to create a rich and comforting pie with a creamy filling and crisp pastry. Using smoked back bacon, tender chicken, a smooth mustard sauce, and ready-rolled all-butter puff pastry gives this classic dish its delicious flavour and beautiful golden finish.
| Ingredient | Quantity |
| Skinless chicken legs | 6 chicken legs |
| Celery sticks | 4 |
| Bay leaves | 4 |
| Dry white wine | 200ml |
| Chicken stock | 300ml |
| Smoked back bacon | 250g |
| Onion, finely chopped | 1 |
| Butter | 50g |
| Plain flour | 60g |
| Full-fat crème fraîche | 2 tbsp |
| Grainy mustard | 1 tbsp |
| Ready-rolled all-butter puff pastry | 2 × 375g packs |
| Beaten egg | 1 |
| Salt | To taste |
| Freshly ground black pepper | To taste |
| Extra flour for dusting | As needed |
How to Make Mary Berry Chicken and Bacon Pie Recipe
- Preheat oven to 160C/140C Fan/Gas 3. Place the chicken, celery, bay leaves, dry white wine, and chicken stock into a large ovenproof saucepan. Bring to the boil, cover with a lid, then transfer to the oven and cook until tender.
- Remove the pan from the oven and let everything cool completely. Lift out the chicken and remove meat from bones, then reserve the bones for stock if you wish. Strain the stock, reserve the celery, and discard bay leaves before measuring out 750ml/1 pint 6fl oz of cooking liquid.
- In a frying pan, fry the bacon until lightly coloured. Add the chopped onion and soften the onion over gentle heat. Set the mixture aside.
- In a saucepan, melt the butter and sprinkle in the flour to make a roux. Whisk gradually in the reserved cooking liquid until the sauce begins to thicken. Stir until you have a smooth sauce consistency.
- Stir in the crème fraîche and grainy mustard. Add the chicken, bacon, and reserved celery, then mix to combine. Season with salt and freshly ground black pepper.
- Spoon the filling into the dish and level the top evenly. Place the dish in the fridge to chill for 30 minutes so the filling firms up before adding the pastry.
- Lightly dust the work surface with flour and roll out pastry to about 3mm/⅛in thick if needed. Cut pastry ribbons about 3cm/1¼in wide and weave a lattice. Chill the lattice for 15 minutes or freeze until solid for easier handling.
- Lay the pastry over the filling and brush edges with beaten egg. Seal the pastry, trim excess pastry, and brush the top with more egg. Bake at 200C/180C Fan/Gas 6 for 30 minutes until the golden pastry is crisp and the bubbling filling is piping hot. Serve hot.
Expert Tips for Mary Berry Chicken and Bacon Pie Recipe
A few simple techniques can make this pie even better. I have found that taking time to chill the filling and pastry makes the lattice easier to handle and helps the finished pie keep its beautiful shape while baking.
- This pie can be made up to 2 days ahead and kept chilled and covered before baking.
- It freezes well uncooked when stored in a freezer-proof container, making it perfect for preparing in advance.
- If you prefer a simpler finish, use bought puff pastry and cover with pastry instead of lattice.
- Draw a circle on baking paper about 5cm/2in wider than dish before weaving the lattice to help you create the correct size.
- Carefully slide lattice onto pie after chilling to keep the pattern neat and prevent stretching.
- Always keep the lattice tight so it holds its shape during baking.
- Seal firmly with egg wash around the edges to prevent filling escaping while the pie cooks.
- I like to reserve bones for stock because they make an excellent homemade broth for future recipes.
- If your cooking liquid reduces too much, make up liquid with extra stock or white wine before preparing the sauce.
Serving Suggestions
Serving Suggestions for Mary Berry Chicken and Bacon Pie Recipe:
This Mary Berry Chicken and Bacon Pie Recipe is best enjoyed serve hot while the golden pastry is crisp and the bubbling chicken filling is rich and creamy. It makes a wonderful family meal, an impressive centrepiece, or a satisfying main course for a cosy comforting dinner.
- Serve with creamy mashed potatoes for a classic pairing.
- Add steamed green beans or buttered peas to balance the rich homemade pie.
- Garnish with freshly chopped parsley for a fresh finish.
- Enjoy with a crisp green salad for a lighter meal.
- Pair with a chilled glass of dry white wine or sparkling apple juice.
- Finish with apple crumble or a light fruit dessert.
- Perfect for Sunday lunches, family gatherings, or holiday meals.
Storage
Room Temperature
- Leave the pie at room temperature for no longer than 2 hours before storing.
- Allow the pie to cool before covering and refrigerating.
Refrigerator
- Store chilled and covered in the fridge for up to 3 days.
- The pie can be made up to 2 days ahead before baking if kept refrigerated.
- Reheat in a 180°C oven for 20–25 minutes, or until piping hot throughout.
Freezer
- The pie freezes well uncooked in a freezer-proof container for up to 3 months.
- You can freeze until solid before wrapping well to help protect the pastry.
- Defrost overnight in the fridge before baking or reheating.
- If preparing the pastry lattice separately, chill for 15 minutes or chill for 30 minutes before freezing for easier handling.
FAQs
1. Can this pie be made ahead?
Yes. The filling and assembled pie can be prepared in advance and kept in the refrigerator for up to 2 days before baking. This makes it ideal for busy weekends or entertaining.
2. Can I freeze uncooked pie?
Absolutely. Wrap the unbaked pie well and store it in a freezer-proof container for up to 3 months. Thaw overnight in the fridge before baking.
3. Can I use bought puff pastry?
Yes, ready-made puff pastry works very well and saves time. It still produces a crisp, flaky finish when baked properly.
4. Do I have to make a lattice topping?
No. If you prefer, simply cover with pastry instead of creating a lattice. The pie will taste just as delicious and is quicker to prepare.
5. Why should I seal with egg wash?
Brushing the edges with beaten egg helps the pastry stick together during baking. It also gives the crust a shiny, golden finish.
6. What should I do with the chicken bones?
You can reserve chicken bones for stock instead of throwing them away. Simmer them with vegetables to make stock for soups, sauces, or future recipes.
7. How do I keep the pastry crisp when reheating?
Reheat the pie in the oven rather than the microwave whenever possible. The oven keeps the pastry crisp while warming the filling evenly.
Nutrition
This recipe contains chicken protein, smoked back bacon, buttery pastry, and a creamy sauce made with full-fat crème fraîche. The values below are approximate and may vary depending on the exact brands and portion sizes used.
| Nutrient | Amount Per Serving |
| Calories | ~690 kcal |
| Protein | ~37 g |
| Carbohydrates | ~31 g |
| Sugars | ~4 g |
| Fat | ~45 g |
| Saturated Fat | ~19 g |
| Fibre | ~2 g |
| Sodium | ~980 mg |