Chicken, pea and bacon pies

Chicken, pea and bacon pies
  • Serves icon Serves 4
  • Time icon Ready in 45 mins

This chicken recipe is made by using a batch of the pre-prepared, frozen Creamy chicken recipe.

Nutrition: per serving

Calories
797kcals
Fat
54.6g (25.2g saturated)
Protein
36.3g
Carbohydrates
41.8g (2.8g sugar)
Salt
2.5g
Calories
797kcals
Fat
54.6g (25.2g saturated)
Protein
36.3g
Carbohydrates
41.8g (2.8g sugar)
Salt
2.5g

Ingredients

6 rashers streaky bacon
1 quantity pre-prepared defrosted Creamy chicken
4 tbsp crème fraîche
A good handful frozen peas
375g pack ready-rolled puff pastry
A little beaten egg or milk

Method

1. Chop the bacon and dry-fry in a hot pan, until golden and crisp. Drain and set aside.
2. Tip the creamy chicken mixture into a bowl and stir in crème fraîche, frozen peas (no need to defrost) and the bacon. Spoon into 4 x 300ml dishes or a 1-litre ovenproof dish.
3. Unroll the puff pastry and cut to fit the dish/es, (you can use the trimmings, if you have any, to line the inner edge of the dish/es). Brush with a little beaten egg or milk and bake at 200°C/fan180°C/gas 6 for 25 minutes.
4. Serve with vegetables.

delicious. tips

  1. This chicken recipe is made by using a batch of the pre-prepared, frozen Creamy chicken recipe.

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