How to Prepare Perfect Sophie's no dish chicken and bacon pie

Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, sophie's no dish chicken and bacon pie. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

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. 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. This chicken and bacon pie would make a wonderful centrepiece for a family meal.

Sophie's no dish chicken and bacon pie is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Sophie's no dish chicken and bacon pie is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook sophie's no dish chicken and bacon pie using 9 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Sophie's no dish chicken and bacon pie:

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

Encased in buttery puff pastry, and made extra special with a sprinkling of bacon, it's a family mealtime favourite. Why the heck do you only sell pastry sheets in rectangles? Rectangles that are slightly too small for a regular pie dish. This is a recipe I came up with at college for an assignment, I'm sure there are many pies like this but my method is different!

Instructions to make Sophie's no dish chicken and bacon pie:

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 !

Rectangles that are slightly too small for a regular pie dish. This is a recipe I came up with at college for an assignment, I'm sure there are many pies like this but my method is different! You could add leeks and/or Cook till the bacon goes golden, not crispy. Put on to a plate with kitchen roll to absorb more fat. Remove the chicken from the pan and place on a.

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