Chicken, pea and bacon pies
- October 2008
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
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.
This chicken recipe is made by using a batch of the pre-prepared, frozen Creamy chicken recipe.
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