Is there anything more delicious than a savoury pie? I’m not sure there is if I’m honest. There’s something so comforting about a flaky crust hiding a hot, gravy-covered surprise underneath. This Chicken & Pancetta Pie is just so delicious and it really is like eating a hug.
The beauty of this recipe is that it’s pretty quick and easy to make. Using ready-made puff pastry cuts the time, mess and effort significantly. Diced pancetta requires no additional chopping time. Everything about Chicken & Pancetta Pie comes together quite easily in under an hour, so it means a delicious pie can be ready to enjoy anytime whether it’s on a lazy weekend or on a busy day after work.
You will need a 24cm oven-proof pie dish or two smaller ones to make this pie, however it’s okay to get creative. I personally love enamel pie dishes and can often find them anywhere in a range of colours and prices. That said, anything oven-proof that will hold the mixture and is roughly the right size will work. The most important thing is that you are aware of the sizing of your chosen pie dish or dishes so that the puff pastry sheet will cover it with some slack around all sides.
I can appreciate that not everyone wants to keep a bottle of Marsala on hand, however I really must urge you to give it a try. It adds such a unique flavour that you can’t get from anything else and there are so many recipes that it can be used for, so I doubt you’ll be stuck with that bottle for too long if you’re keen to use it up. That said, if you’re really opposed to it, simply use white wine or white vermouth instead but it will change the flavour slightly.
To serve, I think a pie like this can pretty much stand on its own if you want it to, but to make a real meal out of it you’re going to need sides. I personally would love this alongside some mashed potatoes and some kind of vegetable like my Chilli Garlic Green Beans.
Serves 2 to 4
Ingredients
- 50g plain white flour
- 1/2 teaspoon dried thyme
- 350g chicken mini fillets or chicken breasts chopped into bite-sized pieces
- 2 tablespoons garlic oil or regular olive oil
- 150g diced pancetta
- 25g unsalted butter
- 300ml chicken stock
- Generous splash of dry Marsala
- 1 ready-made sheet of puff pastry
Method
- Preheat the oven to 220°C / 200° Fan / 425°F and take the puff pastry out of the fridge if you haven’t already to rest at room temperature so it will soften and be easier to unroll when you’re ready for it.
- In a large bowl, stir together the white flour and dried thyme. Toss the chicken pieces in this mixture to coat them and set aside.
- Add the oil to a large frying pan over medium heat and fry the pancetta until it’s crispy and golden. When they’re nice & crispy, toss in the butter and let it melt.
- Add the chicken along with any remaining flour to the pan and stir to combine it all. Increase the heat slightly and cook until the chicken is browning on all sides.
- Pour in a generous splash of marsala and take care as it will sizzle a bit. Pour in the chicken stock as well and stir to combine everything. Reduce the heat to medium-low and let this mixture bubble away, stirring occasionally for about 3 to 5 minutes or until it resembles a thick, creamy gravy.
- Transfer the mixture to a 24cm oven-proof pie dish (preferably enamel if you have one) or divide it equally into two smaller ones. If you are using two, you will need to cut the puff pastry sheet in half before proceeding to the next step.
- Use a clean cloth or a paper towel that’s wet to dampen the edge of the pie dish and lay a sheet of pastry over the top. If for any reason it’s not going to be big enough to have slack all the way around, roll it out a little as needed. Trim any excessive slack as needed with kitchen scissors or a knife and use your fingers to tuck the pastry over the edges of the dish. Use a fork to press in the pastry along the edges to get the ridges around the pie. Finish by cutting some vents in the top of the pie with a small knife for the steam to escape as it cooks.
- Bake in the oven for 20 minutes after which time you should have a beautifully puffed up crust across the top and a piping hot filling inside. Serve hot.
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