This Mary Berry chicken and bacon pie is a golden, short-crust pastry shell filled with tender pulled chicken, smoky streaky bacon, and a thick, creamy sauce that holds its shape cleanly when sliced. The filling is savoury and rounded, with the bacon lending a gentle saltiness that runs through every forkful.

What sets this version apart is its no-fuss approach, reliable pastry technique, and a filling that can be prepared ahead of time, making it well suited to a Sunday lunch or a midweek dinner that needs to feel a little more considered. From start to finish, it is ready in around 1 hour 45 minutes.

Ingredients

For the shortcrust pastry

300g plain flour, plus extra for dusting
150g cold unsalted butter, cut into small cubes
1 large egg yolk
3 to 4 tbsp cold water
Pinch of fine salt

For the filling

500g boneless, skinless chicken thighs
180g smoked streaky bacon, roughly chopped
1 medium onion, finely diced
2 garlic cloves, crushed
2 medium carrots, peeled and cut into small dice
200g chestnut mushrooms, sliced
40g unsalted butter
40g plain flour
350ml whole milk
150ml chicken stock
2 tsp Dijon mustard
1 tsp dried thyme
Salt and freshly ground black pepper, to taste

To finish

1 egg, beaten, for glazing

How to Make Mary Berry Chicken And Bacon Pie

Make the pastry: Tip the flour and salt into a large bowl. Add the cold butter cubes and rub between your fingertips until the mixture resembles coarse breadcrumbs with no large lumps of butter remaining. Add the egg yolk and cold water one tablespoon at a time, cutting it through with a table knife until the dough just comes together. Wrap tightly in cling film and refrigerate for at least 30 minutes, as resting relaxes the gluten and prevents shrinkage during baking.
Cook the chicken: Place the chicken thighs in a saucepan, cover with cold water, and bring to a gentle simmer. Cook for 18 to 20 minutes until the meat is cooked through and pulls apart easily. Drain and leave to cool slightly, then shred into generous chunks using two forks. Set aside.
Fry the bacon and vegetables: Set a wide, heavy-based frying pan over a medium heat. Add the chopped bacon and fry for 4 to 5 minutes until the fat renders and the edges turn lightly golden. Add the diced onion and carrots and cook for a further 5 minutes until softened. Stir in the garlic and mushrooms and cook for 3 minutes more until the mushrooms have released their moisture and the pan looks dry.
Build the sauce: Push the bacon and vegetable mixture to the edges of the pan and add the butter to the centre. Once melted, stir in the flour and cook for 1 minute, stirring constantly to cook out the raw flour taste. Gradually pour in the milk and chicken stock, a little at a time, stirring as you go to keep the sauce smooth and lump-free. Bring to a gentle bubble until thickened.
Combine and season: Stir in the Dijon mustard, dried thyme, and the shredded chicken. Mix until the filling is evenly coated in the sauce. Taste and adjust with salt and pepper. Set aside to cool completely before filling the pie, as a hot filling will soften the raw pastry and create a soggy base.
Assemble the pie: Preheat the oven to 200°C (180°C fan). Lightly butter a 23cm round pie dish. Divide the chilled pastry into two portions, one slightly larger than the other. Roll the larger piece out on a lightly floured surface to about 3mm thickness and use it to line the base and sides of the dish. Spoon the cooled filling evenly into the pastry case. Roll out the second piece of pastry and lay it over the top, pressing the edges together to seal. Trim any excess and crimp the edges firmly with a fork.
Glaze and bake: Brush the top of the pie all over with beaten egg for a deep, burnished finish. Cut two small slits in the centre to allow steam to escape. Bake on the middle shelf for 35 to 40 minutes until the pastry is a rich, even golden brown. Leave to rest in the dish for 10 minutes before cutting to allow the filling to settle.

Tips for the Best Mary Berry Chicken And Bacon Pie

Why is my pastry shrinking away from the sides of the dish?

The pastry has not rested long enough in the fridge before rolling. Always chill it for a minimum of 30 minutes after making, and do not stretch it when lining the dish. Press it in gently to follow the shape of the tin.

Why is the base of my pie soggy?

The filling was added while still warm, which releases steam into the uncooked pastry. Always let the filling cool fully to room temperature, and consider blind baking the base for 10 minutes before adding the filling if your oven runs cool.

How do I stop the pastry lid cracking when I put it on?

The pastry was likely too cold and stiff when rolled. Allow it to sit at room temperature for 5 minutes after removing from the fridge before rolling, and roll it out on a lightly floured surface using even, gentle pressure from the centre outwards.

Why is my pie filling watery after baking?

The sauce was not thick enough before the pie went into the oven. When you stir the flour into the butter, cook it for a full minute before adding the liquid, and make sure the finished sauce coats the back of a spoon thickly before combining with the chicken.

How do I get an even golden glaze across the top?

Use a pastry brush to apply the egg wash in a single, smooth, thin layer going in one direction. A second coat applied just before the pie goes into the oven deepens the colour without causing uneven patches.

Serving Suggestions

Serve in generous wedges alongside buttered new potatoes and a handful of tender stem broccoli for a complete Sunday lunch.
Spoon a little extra warmed chicken gravy over each slice at the table for added richness.
Pair with a crisp green salad dressed in a sharp cider vinegar and mustard dressing to cut through the creamy filling.
Serve with steamed peas and minted mashed potato for a comforting midweek dinner plate.
Slice cold the next day and serve with pickles and chutney for a satisfying packed lunch.

Storage

Room temperature

Store leftover pie in an airtight container at room temperature for up to 1 day, kept in a cool part of the kitchen away from direct heat.

Refrigerator

Wrap the cooled pie tightly in cling film or transfer slices to an airtight container and refrigerate for up to 3 days. Bring to room temperature for 20 minutes before reheating in the oven at 180°C for 15 to 20 minutes for the crispest pastry result.

Freezing

Wrap the fully cooled pie, whole or in portions, tightly in a layer of cling film followed by a layer of foil, and freeze for up to 3 months. Defrost fully in the refrigerator overnight before reheating in the oven at 180°C (160°C fan) for 20 to 25 minutes until piping hot throughout.

Nutrition

Calories: 520 kcal
Carbohydrates: 38g
Protein: 29g
Fat: 27g
Saturated Fat: 13g
Sodium: 680mg

Nutrition values are estimates and may vary depending on the specific ingredients used and exact portion size.

FAQs

Can I use ready-made shortcrust pastry instead of making it from scratch?

Yes, a 500g block of shop-bought shortcrust pastry works well here and saves considerable time. Roll and use it in exactly the same way as the homemade version, keeping it well chilled until needed.

Can I make the chicken and bacon pie filling ahead of time?

The filling can be made up to 24 hours in advance and stored covered in the fridge. This actually improves the flavour as the seasoning develops overnight. Assemble and bake the pie fresh from the chilled filling for the best pastry texture.

Can I use chicken breasts instead of chicken thighs?

Chicken thighs are recommended because they remain moist and tender after poaching and baking. Chicken breasts can be used but they are more likely to become slightly dry in the final pie, so shred them generously and make sure the sauce is well seasoned to compensate.

What size pie dish works best for this recipe?

A 23cm round pie dish with sides at least 4cm deep gives the best result, providing enough depth for a generous filling without the pastry lid sitting too close to the sauce. A 20cm dish can be used for a deeper, taller pie, though the baking time may increase by 5 to 8 minutes.

Can I add other vegetables to the filling?

Leeks, sweetcorn, or frozen peas are all suitable additions. Stir them into the finished sauce along with the chicken, keeping total extra volume to no more than 100g to avoid making the filling too loose or overfilling the pastry case.

Conclusion

This Mary Berry chicken and bacon pie brings together a crisp, golden pastry shell with a thick, savoury filling of shredded chicken, smoky bacon, and vegetables in a mustard-laced cream sauce. The recipe makes enough for 6 generous portions, making it a practical and satisfying choice for feeding a family or having leftovers ready for the next day. The method is straightforward, the results are consistent, and the pie holds together beautifully when sliced.

Whether this is your first time making pastry from scratch or you are looking for a reliable recipe to add to your regular rotation, this pie delivers on every front. If you try it, share your experience in the comments below, and feel free to pass the recipe on to anyone who enjoys a proper home-cooked meal. If you enjoyed this, you might also like the Mary Berry chicken soup recipe for another warming, simple chicken dish to make through the week.