Description
A hearty and flavorful chicken, bacon, and mushroom pie with a rich filling and golden puff pastry, inspired by European culinary traditions.
Ingredients
Units
Scale
- 3 boneless chicken thighs (4 if not using liver)
- 200g chicken livers, trimmed
- 2 onions, diced
- 1 1/2 tsp dried marjoram
- 10 stalks parsley, chopped
- 2 sheets frozen puff pastry
- 1 tbsp butter, plus extra for greasing pie tin
- 100g bacon, diced
- 250g mushrooms, sliced
- 1/4 cup (60 ml) cream
- Salt and pepper, to taste
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 180 degrees Celsius (160 degrees fan-forced).
- Bring 3 cups of water to a boil in a small saucepan with one chopped onion, 1/2 tsp marjoram, and a few stalks of parsley. Add the chicken thighs and simmer for 20 minutes until cooked through. Remove the chicken, let cool, and shred.
- In a large frying pan, melt the butter over medium heat. Add the remaining onion and cook for 5 minutes until soft and translucent.
- Add the bacon and cook for another 5 minutes until it starts to brown.
- Add the mushrooms and cook for 5 minutes until they are soft and have released their juices.
- Add the chicken livers and cook for 5 minutes until browned.
- Stir in the shredded chicken, remaining marjoram, parsley, cream, salt, and pepper. Cook for 2 minutes until the mixture is well combined and heated through.
- Grease a pie tin with butter. Line the base and sides with one sheet of puff pastry, trimming any excess.
- Spoon the filling into the pastry-lined tin, spreading it evenly.
- Cover with the second sheet of puff pastry, sealing the edges by pressing with a fork. Trim any excess pastry.
- Brush the top with beaten egg to glaze.
- Bake in the preheated oven for 40-45 minutes until the pastry is golden brown and crisp.
- Let the pie cool for 10 minutes before serving.
Notes
- If you prefer not to use chicken livers, increase the amount of chicken thighs to four.
- This pie can be made ahead and reheated; store in the refrigerator for up to 3 days.
- Serve with a side salad or steamed vegetables for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Cuisine: Australian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3
- Sodium: 600
- Fat: 25
- Carbohydrates: 30
- Fiber: 2
- Protein: 25
- Cholesterol: 150