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Darren Baddick chef from the Williams Arms in Devon, talks us through this quick, simple and tasty pub classic dish of chicken and bacon pie. A chicken and bacon pie is the perfect comfort food, a warming meal ideal for family dinners and sure to be a crowd pleaser. If you don't have a pie dish at home you can.

Sophie's no dish chicken and bacon pie cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Sophie's no dish chicken and bacon pie dishes you make.

Alright, don’t linger, let’s practice this sophie's no dish chicken and bacon pie formula with 9 components which are definitely easy to acquire, and we have to process them at the very least through 11 tips. You should invest a while on this, so the resulting food could be perfect.

Composition of Sophie's no dish chicken and bacon pie:

1. You need 1 of chicken breast, diced
2. Require 100 grams for chopped bacon
3. Need 100 ml white wine
4. Prepare 6 for spring onions, chopped.
5. Make ready 5 tbsp for creme fraiche
6. Prepare 1 tsp of garlic powder
7. Prepare 300 grams - short crust pastry
8. Need 1 egg, beaten
9. Provide 1 for salt and pepper to taste

Chicken casserole is even better when slow-cooked for hours so you have a delicious dish to come home to. And instead of a pie crust, you get Bacon Cheddar Biscuits. There is nothing wrong with a pie crust, (you all know how much I love pie!!), but cheesy biscuits? Stir in the reserved bacon and the chicken.

Sophie's no dish chicken and bacon pie making process:

1. Fry your bacon, chicken and spring onions in a own and cook through. You want your chicken to be sealed, bacon crispy and the spring onion begins to go translucent on the white parts.
2. Pour the wine into your pan, add your garlic powder, and simmer for 5 minutes or until it has reduced by about a third.
3. Remove from the heat and stir in your creme fraiche.
4. Spoon half of your mixture into the middle of each circle, laying it evenly with a 1- 1½cm gap around the edge.
5. Set to one side and begin rolling out the pastry - you want two circles approximately 6" across, and two about 5".
6. Place the two larger circles on a baking tray lined with grease proof.
7. Preheat the oven to 180°C.
8. Brush beaten egg on the border you left. Place the smaller circle on top of the filling.
9. Go round the edge of the pie, lifting the bottom later and pinching it with the top on to join them. Continue around the pie until you've sealed it all. Brush the outside your pie with the beaten egg mixture and cut two small holes in the top to let it steam.
10. Bake for 25-30 minutes, or until golden brown.
11. Enjoy !

Pour the mixture over the vegetables in the dish. Cover with foil while you make the biscuits. My sister makes a similar dish but with ground pork instead of chicken and with pate brisee instead of puff pastry. Marks & Spencer spark backlash from foodies with launch of new 'Sushi sandwich'. The 'sandwich' features traditional BLT ingredients: chicken, bacon and avocado.

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