Recipe: Smoky Chicken & Pancetta Pie


The first time I cooked this pie I was making it up as I went along, and to a certain extent I still do! Nick described this as "one of the best pies I have ever eaten!"  High accolade indeed, so I thought I would share it with you all!


You will need:-

500g of Chicken Breast, diced
100ml double cream
200ml Chicken Stock
1 teaspoon smoked paprika
1 teaspoon wholegrain mustard
1 generous dollop of cream cheese (I normally use the one with garlic and herb in)
1 pack of smoked pancetta
1 clove garlic
salt & pepper to taste
1 pack ready-made shortcrust pastry
Milk to brush the pastry

Pre-heat oven to 190 degrees

Chop up your pancetta into small pieces and fry on a low heat, remove from pan when cooked

Brown of the diced chicken in a frying pan, add the smoked paprika. Once cooked reintroduce the pancetta and mix so the paprika covers it evenly.

Add your chicken stock, double cream, cream cheese, garlic, salt, pepper and mustard.

Cook on a low heat until you have a creamy sauce, then allow to cool.

Roll out your pastry and grease your pie dish, remember to leave some pastry for the lid!  Line your pie dish and cut the excess off the top

Add the cooled pie filling to you lined pastry dish and put pastry lid on.  Use a fork to put a few holes in the top to allow the steam out as it cooks, and use the edge of the fork to fuse the edges off the pastry together and then lightly brush with milk.


Put in the oven for around 40-45 mins or until the pastry is golden and cooked.

I am serving mine with roast potatoes, gravy and mixed veg, but you it goes well with mash too!

L x

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