Creamy, Chicken & Bacon Pies

These chicken and bacon pies are so simple to make!


Serves 4
100g FAGE Total
Olive oil
1 medium leek, trimmed & sliced
1 tbsp plain flour
250g cooked chicken breast, cubed or shredded
150g bacon lardons
150g mushrooms, sliced
200ml cold chicken stock
75ml white wine (optional)
Handful of thyme and parsley leaves, chopped
1 x 375g ready-rolled puff pastry
1 medium egg, lightly whisked for brushing

Serves 4
  1. Heat a small amount of oil in a large pan, and cook the bacon for a few minutes, until starting to crisp. Remove with a slotted spoon, then add the mushroom and leeks to the same pan and fry for 5 -10 minutes until cooked.
  2. Return the bacon to the pan, stir in the flour and cook for 1 minute, then add the stock, (white wine, if using) and herbs. Season, and simmer for a few minutes. Allow to cool, then stir in the yoghurt and cooked chicken.
  3. Preheat the oven to 200C / Fan 180C / Gas Mark 6. Divide the chicken mix between four pie dishes (about 250ml capacity), lay out the pastry and cut out four pastry lids that will comfortably fit your dishes, reserving the trimmings. Brush the edges of each pie dish with some beaten egg, then cover with the pastry rounds and decorate the pies if you wish. Make a small slit in the centre for steam to escape, then brush all over with more egg.
  4. Place the pies on a baking tray and cook for 25-30 minutes, or until the pastry is golden.