Mary Berry Chicken And Bacon Pie

There’s something unapologetically nostalgic about a proper chicken and bacon pie. The kind that bubbles up at the edges, smells like home, and absolutely demands a second helping. I first made this one on a drizzly Tuesday after promising myself I’d “just do something simple” for dinner. Ha.

What actually happened? I ended up elbow-deep in pastry ribbons, my chicken stock boiled over (twice), and the dog pinched a bit of bacon off the counter when I turned my back. Classic.

But let me tell you—once I figured out how to get the sauce thick enough without it turning gloopy, and chilled the lattice before trying to wrestle it onto the pie? Total triumph. This version nails that proper savoury richness without getting heavy. Let me show you how I fixed it—and why I now keep puff pastry in the fridge at all times.

Why This One Works So Well

This pie earns its place on the Sunday table because it layers flavour and texture without faff. Most chicken pies get a bit beige—bland sauce, dry meat. Not here.

• Chicken legs instead of breast = juicy, fall-apart texture.
• Wine and stock base = proper depth in the sauce, not just creamy for the sake of it.
• And then that cheeky grainy mustard and crème fraîche combo? It lifts the whole thing—gives a little tang and stops it feeling too rich.

Also, chilling the lattice before moving it? Game-changer. It stopped the dreaded floppy mess I got the first time. Don’t skip it.

INGREDIENTS + WHY THEY MATTER

• Chicken legs – More flavour than breast, stays juicy. I tried breast once—never again. Too dry.
• Celery – Adds a savoury backbone. Skipping it made the filling taste oddly flat.
• White wine – Balances the richness. I’ve used cheap Pinot Grigio—it’s fine, just not sweet.
• Smoked back bacon – Brings saltiness and depth. Unsmoked works but feels a bit “meh”.
• Crème fraîche – Adds creaminess and tang. Don’t swap for double cream unless you want it heavier.
• Grainy mustard – Brings that zingy warmth. I used Dijon once—too sharp and missing texture.
• All-butter puff pastry – The butter’s key here. I once used a “light” version. Regret.

Want to Change It Up? Here’s How

• Gluten-Free: I tried this with Jus-Rol’s gluten-free puff. Not quite as flaky but it works if you chill it well first.
• Dairy-Free: Sub the crème fraîche with Oatly crème fraîche and skip the butter (use olive oil for the roux). Not identical, but surprisingly good.
• No wine? Use all chicken stock, but throw in a splash of cider vinegar for acidity.
• Herb swap: Don’t have bay? A sprig of thyme works beautifully too.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Sauce went lumpy	Added liquid too fast to the roux	Whisk in liquid slowly and constantly
Pastry got soggy underneath	Filling too hot when added	Chill the filling before topping
Lattice collapsed mid-transfer	Too soft from the warmth	Freeze it for 10 mins before moving

HOW TO MAKE MARY BERRY’S CHICKEN AND BACON PIE

1. Preheat oven to 160°C/140°C fan. You’ll need a 1.75L shallow ovenproof dish.
2. Simmer chicken, celery, bay, wine and stock in a lidded pan. Cover and bake 30–40 mins until meat is tender. Cool completely.
3. Shred the chicken. Strain the liquid (keep celery, discard bay). You need 750ml—top up with wine or stock if needed.
4. Fry bacon for 3 minutes. Add onion, cover and cook another 10 minutes until soft.
5. Stir in butter, melt it, then add flour. Cook for a minute. Slowly whisk in strained liquid. Bring to boil, stir until thickened.
6. Add chicken, celery, crème fraîche, mustard, salt and pepper. Spoon into dish and chill for 30 minutes.
7. Roll out pastry and cut into ribbons. Create a lattice on baking paper. Chill or freeze for 10–15 minutes.
8. Brush edge of pie dish with egg. Lay lattice on top. Trim and press edges to seal.
9. Bake at 200°C/180°C fan for 30 minutes until golden and bubbling.

TIPS FROM MY KITCHEN

• I use a shallow enamel pie dish—it gives better crust and no soggy bottom.
• If I’m rushed, I just slap the full pastry sheet on top—no shame.
• I always dry the celery with kitchen paper after straining—it stops the sauce from thinning out.
• My oven runs hot, so I check it at 25 minutes—just in case.

STORAGE + SERVING

• Fridge: Let it cool fully, then cover and refrigerate for up to 2 days.
• Freezer: Wrap the unbaked pie well and freeze for up to 3 months. Bake from frozen, adding 10–15 minutes to the time.
• Serving ideas: Amazing with buttered peas and mash. Honestly good cold the next day too.

FREQUENTLY ASKED QUESTIONS

Q: Can I use chicken breast instead of legs?
A: You can, but I don’t recommend it. It dries out too fast. Stick with legs for flavour and texture.

Q: What’s the best wine to use in the sauce?
A: Any dry white you’d drink—nothing sweet. I usually go for a cheap Sauvignon Blanc or Pinot Grigio.

Q: Can I make this in advance?
A: Yes! You can make the filling a day ahead and chill it. Just add the pastry when you’re ready to bake.

Q: Do I have to use a lattice top?
A: Not at all. A full sheet of pastry works just fine—just poke a couple of holes to let the steam escape.

Q: Can I use pre-cooked chicken?
A: You can, but you’ll miss the gorgeous poaching liquid. If using leftovers, make a quick stock with onion and celery to build the sauce.

Try More Recipes:

• Mary Berry Vegetarian Lentil Cottage Pie
• Mary Berry Chicken and Ham Pie
• Mary Berry Lentil Shepherd’s Pie
• Mary Berry Fish Pie With Crushed Potatoes​