Who ate all the pies? 

Jaime. It was Jaime that ate all the pies. 

Not that he looks like someone that eats all the pies (or the chocolate bars but that is a different story). I don’t know where his love of pies comes from, it could be an English thing. I always hated pies, I remember the ones you could get from a bakery. They would sit all day in the heated food cabinet alongside sausage rolls. They never smelled nice, they had lots of crust and usually had more gravy than meat in them. I should let you know as a general rule I don’t trust foods you can’t see the inside of. 

I only started to like pie when I began to make my own, I can see inside my pies and know what they are made of. 

Bacon makes everything better 

Chicken and mushroom pie has been a thing for a long time and seems to be a firm favourite with pie lovers. As many of you know by now I can’t leave traditional recipes alone, The need to tinker and try to make them better. In this case, that means adding bacon. I believe that bacon has a significant role in the betterment of the human race. It will one day bring about world peace and the pig will be a holy animal around the world. 

Comes back from the land of exaggeration 

The pairing of chicken and mushrooms with bacon seemed natural to me. The salty goodness with the rich earthy flavour of the mushrooms with the heart warming taste of chicken seemed like a no-brainer. 

Grain-free inside and out 

As with all thing I try to create making pies as ‘clean’ as possible was essential to me. The creation of a gravy that didn’t use wheat flour was not really a challenge, I made the easy swap to tapioca flour, bingo, grain-free gravy. Finding a way to make a pastry that was grain free but still like traditional pastry was far more of a challenge. I think I landed on a recipe that delivered a crisp on the outside, soft on the inside combination. It didn’t get soggy in the presence of gravy or fall apart on the plate.

Chicken, bacon and mushroom pie recipe

Ingredients

• 3 rashers Bacon
• 1 tsp. garlic oil
• 125g Mushrooms sliced
• 250g Chicken cubed
• 25g tapioca flour 
• 1/2 tsp. Thyme
• 1 tbsp. butter
• 300ml chicken stock
• 1 tbsp. Masala
• Pastry

Chicken bacon and mushroom pie

• Servings: 6
• Prep Time: 10 minutes
• Cook Time: 50 minutes 
• Rating: ★★★★★
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Thick and rich gravy with chunks os chicken and tasty bacon, what more could you want from a pie

Credit: Cath @ easycleaneats

Ingredients

• 3 rashers Bacon
• 1 tsp. garlic oil
• 125g Mushrooms sliced
• 250g Chicken cubed
• 25g tapioca flour
• 1/2 tsp. Thyme
• 1 tbsp. butter
• 300ml chicken stock
• 1 tbsp. Masala
• Pastry

Directions

1. Over a medium heat fry off the bacon until it starts to colour.
2. Fry off the bacon.
3. Add the mushrooms to the pan with the bacon and continue to cook until the mushrooms have softened.
4. Add the mushrooms to the bacon
5. Transfer the bacon and mushrooms to a bowl and set to one side.
6. In a bowl mix together the flour; masala and thyme then coat the chicken in the flour.
7. Melt butter over a medium heat.
8. Fry off the chicken in the butter.
9. When the chicken is browned off add in the chicken stock and simmer until the stock has thickened.
10. Wait for the gravy to thicken
11. Mix in the bacon and mushrooms.
12. Put filling into a bowl and cover with pastry.
13. Bake for 20-30 minutes at 180 degrees C/ 350 degrees F.
14. Serve hot with some green vegetables.

Nutrition

Per Serving: 160 calories; 9.4 g fat; 5.8 g carbohydrates; 11.8 g protein

Equipment 

• Knife 
• Chopping board 
• Frying pan 
• Wooden spoon 
• Oven-safe bowl 
• Measuring spoons
• Scales
• Measuring jug

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.