This autumn chicken and bacon pie is a real winner and, with a little butternut squash twist, you’ll be enjoying the sweet taste of the season in no time.
As autumn sets in and the weather turns colder, we all turn to comfort food. Something to lift our spirits and keep us going. For me, pie is the king of comfort food and when it’s good, it’s unbeatable. Although they are a little bit naughty, every once in a while you need to say yes to pies! Although they are indulgent, they are good for the mind!
A butternut squash twist? Yes, you read it right! To create a sweeter, creamier sauce, I roasted butternut squash in the oven and then blitzed it through the bechamel sauce. This really brings the dish to a another level.
So, now you have something new to use butternut squash for, other than soup! Although we would recommend this spiced butternut squash soup recipe if you did fancy it.
I used chicken thighs as they are more flavoursome and stay tender when cooking. Much like why we used chicken thighs in a recent chicken curry recipe. For the pie, smoked streaky bacon works best as it’s a flavour powerhouse, which works wonderfully with chicken.
The great thing about this dish, is that it’s meant to look rough and rustic, and anyone can make it. Simply rest the pastry on top, no need for crimping, add just a little egg wash and chuck it in the oven.
Serve this autumn chicken and bacon pie with some lovely, creamy mashed potato and your favourite veggies. Plus, don’t forget to enjoy it with some good company and great wine.
Find the recipe below!
AUTUMN CHICKEN AND BACON PIE
- 375 g puff pastry ready rolled
- 8 rasher streaky smoked bacon diced
- 1 kg boneless chicken thighs diced
- 300 g mushrooms sliced
- 2 onions diced
- 1 leek sliced
- 2 cloves of garlic crushed
- 600 ml milk
- 1/2 butternut squash peeled and roughly chopped
- 30 g butter
- 30 g flour
- 1 egg whisked
- salt and pepper to taste
- oil for frying
- Preheat the oven to gas mark 6/200℃/400℉.
- Add the butternut squash to a baking tray coating in a little oil and cook until soft and slightly coloured on the edges. Carry on with the rest of the pie and remove when ready for the sauce.
- In a frying pan with a little oil, add the chopped bacon and fry until super crispy, remove onto a kitchen towel for later.
- In the same pan, brown off the chicken and remove as well.
- Now with a little more oil, add all of the vegetables and cook until soft on a medium heat, turn up the heat and then slightly brown and then return the chicken and bacon, mixing together well. Remove from the heat for now.
- In a saucepan, melt the butter and then mix in the flour until it forms a smooth roux. Gradually add in the milk, stirring constantly until it has all been added to the mixture and then bring to the boil and simmer for a few minutes.
- Using a hand blender, blitz in the butternut squash until smooth and then add to the chicken pie filling, combining well and bring back onto the heat until it boils and then turn off the heat.
- Add to a large baking pie dish and then roughly cover with the puff pastry sheet. You can score if you want and then egg wash for a night colour. Please make sure you leave a hole or two in the middle of the pastry for excess steam.
- Add to the oven for 20-25 minutes until the pastry it golden and crispy.
- Tuck in!