Chicken and Bacon Pie with Thyme

  • 250g plain flour
  • 160g Golden Churn butter
  • 1 egg yolk
  • 2 tbsp cold water
  • 1tbsp olive oil
  • 40g Golden Churn butter
  • 1 onion, finely sliced
  • 2 rashers of shortcut bacon, sliced
  • 2 gloves garlic, minced
  • 1/4 cup flour
  • 2 cups chicken stock
  • 1/4 cup sour cream
  • 1 small BBQ chicken, meat removed and chopped
  • 1 carrot, sliced
  • 2 tsp fresh thyme leaves
  • Freshly ground black pepper
  • Egg wash

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Step 1
Place flour and butter in a food processor and pulse until it resembles fine breadcrumbs
Step 2
Add yolk and water until mixture forms a ball
Step 3
Remove from bowl and knead lightly on a flour dusted surface
Step 4
Form into two even sized balls, cover with plastic wrap. Refrigerate one for 30 minutes and freeze the other for future use
Step 5
Pre-heat oven to 220°C (200°C fan forced)
Step 6
Heat oil and butter in a large frying pan until hot
Step 7
Add onion, bacon and garlic. Cook until onion is tender
Step 8
Stir in flour and cook stirring for 2-3 minutes
Step 9
Pour in chicken stock, mixing until well incorporated
Step 10
Cook for 3-4 minutes until simmering and remove from heat
Step 11
Stir in sour cream, chicken, carrot and thyme
Step 12
Season to taste and refrigerate to chill
Step 13
Remove pastry from fridge and roll out on a lightly flour dusted surface to the size of the pie dish, approx. 3mm thickness
Step 14
Cut to fit and keep any cut offs to make decorations for pastry top
Step 15
Spoon chicken filling into 19 x 26cm pie dish
Step 16
Cover with pastry and pinch the pastry edges to seal pie to edge of dish
Step 17
Brush pastry with egg wash
Step 18
Bake for 20 minutes until golden and puffed