Chicken Bacon and Mushroom Pie
This is truly a delicious, warming, comforting pie. It‘s reminiscent of something you might find in an English Pub and since we are all still home bound and unable to travel, its a fair replacement for the time being. I topped this with a gluten free biscuit topping because I care for my gluten intolerant loved ones but let me be clear a regular pie crust would have been much better (for me anyways). I suggest making the chicken, bacon, mushroom gravy and topping with a refrigerated pie crust if you have the option...it would be really good. You could also use corn bread, puff pastry, or crescent roll dough. The options are limitless, the most important thing is the rich gravy which makes this dish so yummy.
What you need:
1 tbsp olive oil
1 tbsp butter
1/2 yellow onion, chopped
2 carrots, peeled and chopped
1.5 stalks celery, chopped
1 tbsp celery leaves
1 tsp fresh parsley
1 cup of mushrooms ( I used baby portobellos but white mushrooms or any preferred type of mushroom is fine)
2 slices thick cut good quality bacon sliced into 1 inch pieces
1 lb precooked chicken (shredded rotisserie chicken works well)
1 -1 1/2 cups of chicken broth
1/2 tsp salt
1/2 tsp pepper
3 tbsp flour (or gluten free baking mix)
Begin by setting your oven to 400 degrees. Next place your olive oil, butter, and bacon in a pan set over medium heat and begin to brown. When the bacon has started to crisp up slightly add your onions, carrots, and celery. Stir occasionally until they have softened. Now add your 3 tbsp of flour (or gluten free baking mix). You want to coat everything with the flour and stir it around while it browns, mixing with the bacon fat and butter. Be careful not to burn the flour but let it keep browning while stirring slowly and let it develop a nice color. You want the raw flour flavor to completely disappear. When you are satisfied with your flour (between 3-5 minutes) pour in your chicken broth slowly, while stirring and removing any lumps. Keep stirring and allow the gravy to rise to a simmer momentarily so it has a chance to thicken. Stir in your salt, pepper, celery leaves, and parsley.When you are satisfied with the gravy turn off the heat, stir in your cooked chicken and pour into an oven safe baking dish. Add your topping of choice and bake until crust is cooked through entirely.
*A note about the salt and pepper portions, depending on the salt level of your bacon and chicken broth this dish may not need much. It will need some but not much, start with 1/4 tsp and add more as necessary in small increments.
If you want to make the gluten free topping:
1 cup gluten free baking mix (I’m a big fan of King Arthur brand)
1/2 cup heavy cream
1/2 cup shredded cheddar cheese
2 tbsp sliced scallions
1/4 tsp salt/pepper
Mix together all ingredients until soft dough forms. Gently roll out into the shape of your baking dish or drop even sized pieces (like mini drop biscuit) onto the top until the dish is covered.