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Chicken Mushroom and Bacon Pie Recipe

Chicken Mushroom and Bacon Pie

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Average Rating:

Total Reviews: 28

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  • on January 28, 2012

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    Nice and easy comfort food.....scrumptious :D

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  • on June 18, 2011

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    A wonderfully easy and very tasty pie. My hubby just loves it and if he had his own way we would eat it every day!!! Thanks Nigella

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  • on January 28, 2011

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    This is an easy recipe when you want the comfort of chicken pot pie with less effort. I added some frozen green peas just to have more veggies and used chicken breast meat. I don't have individual ramekins either so I made one large "pie." Flavor was great. My only downfall is that the oven temp seems a little high as the pasty began turning very brown before it was quite done.

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  • on October 21, 2010

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    I made this dish last night for the family. Loved how easy it was. I changed a few things. First I added onions, garlic, carrots, and peas. (Microwave the carrots first since they can take a long time to soften.
    The only change would be reducing the bacon and drain the fat. It was a little too rich for my liking.
    I would recommend this dish for sure. Very easy to make and my family loved it.

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  • on May 05, 2010

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    This recipe is wonderful. I love pot pies, but my lactose intolerance makes them difficult to stomach. I would compare this to a very good chicken marsala but better with the pie. I have used crescent rolls, puff pastry sheets and pie crust to make this dish and all turned out wonderful. (The cresent roll/sheet needs to be cooked a little less.

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  • on February 26, 2010

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    The pot pie came out fairly quickly and extremely tasty. I added a few more vegetables and used bacon. The splash of marsala added a whole dimension to the pie - it was truly delicious! A definate keeper!

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  • on February 23, 2010

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    My son and I love this. He loves having a 'fancy' recipe that he can make himself - he's 13. I use canned chicken broth and add a little chicken base to it to increase the richness. I don't like marsala so I used a dab of cabernet sauvignon instead and it came out perfectly. It added a touch of sourness which I think was needed to offset the rich mushroom flavor. The pastryis not only easy but fun to work with They come out looking professional. The best part is that they are a breeze to throw together after a long day's work.

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  • on December 19, 2009

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    My family loves this dish. I love this dish. My guests request this dish!

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  • on May 13, 2009

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    tova what about trying turkey bacon? Or whatever you use to substitue bacon? It more gives it a depth of taste. Just try and experiment :

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  • on April 18, 2009

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    I'm really looking forward to making this pie (I'm used to English pies, so I'm excited to try Nigella's, however we don't eat bacon. Has anyone tried to make this pie without bacon? Can I use something else besides for bacon to get that flavor? Maybe something made from beef or turkey? Or maybe just a smoky spice?
    Thanks for your help.

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