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Chicken, Bacon and Broccoli Pie


A delicious way to turn a normal chicken pie into the best chicken pie ever!

  • Serves: 6 |
    6 servings
  • Rating:

  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 40 mins
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  • 2 tsp (10 ml) canola oil
  • 4 chicken breast fillets, cut into bite-sized cubes
  • 250 g streaky bacon, chopped
  • 2 Tbsp (30 ml) butter
  • 1 onion, finely chopped
  • ¼  C (60 ml) flour
  • 2 C (500 ml) milk
  • ½  C (125 ml) grated mature Cheddar cheese
  • 200 g broccoli florets, steamed for 2 minutes then refresh in cold water
  • freshly milled salt and pepper to taste
  • 1 egg, beaten
  • 1 roll puff pastry, thawed

Preheat the oven to 200 ˚C. Lightly grease a large pie dish or 6 smaller ones.

Brown the chicken cubes by frying a few pieces at a time in the heated oil, but do not cook through. Keep to one side.

Fry the bacon until slightly crispy, remove from the pan and set aside. In the same pan, heat the butter and sauté the onion until soft and fragrant. Sprinkle the flour into the pan and stir vigorously, cooking the roux for a few seconds. Slowly pour in the milk stirring all the while until well combined and thickened (will be very thick). Add the bacon, cheese and broccoli. Season to taste then add the browned chicken pieces.

Spoon the mixture into the greased pie dish and allow to cool for a few minutes. Arrange the pastry on top of the filling and prick to make a few holes or, using a knife, make a cross in the centre to allow the steam to escape. Brush the pastry generously with the egg wash. Bake for 30 minutes, or until the pastry is golden.

Serve with a light salad.