Winner, winner, chicken dinner.

It’s a strange world we’re living in right now, isn’t it? We’ve all had to adjust in some way to new routines, work-life balance and the prospect of being on lockdown for weeks. For me, things have changed quite a lot and last week was a tough one to get through. However, after the weekend, I wanted to put that negative energy into something I enjoy – cooking and creating content for my instagram and blog. I used to blog regularly, but as I work in marketing and do a lot of content writing, I don’t write on my blog as much as I would like to. This lockdown has given me the chance to do the things I love and I intend to make the most of it.

When I feel stressed or anxious, I turn to reading or cooking. And I will always cook comfort meals as that’s what makes us happy, right? One of those meals was a chicken pie that I cooked at the beginning of the week. It was amazing! I know that sounds big-headed and cocky, but it really was so tasty and full of flavour. I personally prefer puff pastry when it comes to pies, but you can use whichever you prefer.

This recipe is so simple, economical and above all, a taste explosion! It’s not a healthy one, I’m not going to lie, but in all honesty, how many of us are counting calories right now? I’m not – I refuse to put myself under more pressure by ‘watching’ what I eat. The recipe will easily serve 4-6 people. It’s entirely up to you what you serve with it. I cooked some sautéed garlic and herb potatoes, carrots and I griddled some asparagus.


  • 4 large chicken breasts, diced.

  • 2 leeks, sliced.

  • 8 rashes of smoked streaky bacon, diced.

  • 1 large brown onion, diced.

  • 6 mushrooms, sliced.

  • 2 cloves of garlic, crushed.

  • 500g block of jus roll puff or shortcrust pastry.

  • Handful of fresh herbs – I used tarragon and sage, but it’s up to you what you use. Alternatively, dried herbs are fine too.

  • 2 tsp wholegrain mustard.

  • 2 tsp dijon mustard.

  • 2 tsp runny honey.

  • 1 tbsp worcestershire sauce.

  • Salt and pepper to taste (easy with the salt as you are using bacon).

  • 50g butter.

  • 187ml (one of the small bottles) of white wine – any will do, I always just get a cheap one.

  • 300ml double cream.

  • 1 egg

  • 200ml chicken or vegetable stock.


  1. In a large saucepan/ casserole pot, melt the butter over a medium heat. Add the onion, leeks, mushrooms and garlic. Gently saute them until they’re soft. This should take around 10 minutes.

  2. In a separate frying pan, crisp up the bacon and set to one side once it’s done. If you’re using a non-stick pan, you will not need any oil/ fat as the fat on the bacon will generate its own.

  3. Next, add the worcestershire sauce, herbs, season with salt and pepper. Give the mixture a good stir.

  4. Turn up the heat on the saucepan and add all of the wine. Allow to reduce by about 3/4 then add the chicken and bacon to the mix.

  5. Next, add the stock, honey and two types of mustard. Stir thoroughly and reduce the heat to low. Cook on low for 10 minutes.

  6. Finally, add the cream to the mix and allow to heat through for 5 minutes. Have a taste and adjust seasoning accordingly.

  7. Allow the chicken mix to cool. In the meantime, grease a pie dish and cut the block of pastry in half. Roll one half out and cover the base of the dish and the sides.

  8. Once you have put the pastry in the bottom of the dish, add the filling.

  9. Then, roll the other half of the pastry out and cover the top of the pie. You will need to brush the edge of the pastry with an egg wash so the base and top sticks together. Press the edges down with a fork and wash the top of the pastry.

  10. Cook on 180 degrees for 30 minutes and then tuck in!

Enjoy x


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