Chicken, mustard and bacon pan pie

This lid-only pie is so easy to put together and it’s a favourite with everyone who tries it. It's an ideal size for one or two people, leaving a little bit left over for a tasty lunch the next day.

By Nici Wickes
  • 25 mins preparation
  • 30 mins cooking
  • Serves 2 - 3
  • Print
There's nothing quite like the comforting flavours of a homemade chicken pie. For more must-try ideas, discover our best chicken pie recipes.


  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 1 carrot, diced
  • 2 rashers bacon, diced
  • 3 free-range chicken thighs, diced
  • Splash of white or red wine
  • 1 cup vegetable or chicken stock
  • 1 cup corn kernels, canned or frozen
  • 1 tbsp wholegrain mustard
  • 1/2 tsp sea salt and ¼ tsp white pepper
  • 1 sheet store-bought flaky pastry
  • Egg wash (optional)


  • 1
    Heat oven to 180°C.
  • 2
    In a medium-sized ovenproof pan, heat the oil and sauté the onion, carrot and bacon until they are soft. Remove from the pan and set aside. In the same pan, fry the chicken until golden brown, then add the wine, stock, corn and mustard, simmering for 2 minutes. Add back in the cooked vege and bacon, stirring to combine. Season with salt and pepper. Allow to cool.
  • 3
    Roll out the pastry to fit your pan, with some overlap. Pinch to seal and squish it around the rim of the pan. Make a few slashes in the top as air vents. Brush with egg wash if using.
  • 4
    Bake for 20-30 minutes or until the top is golden brown and the filling is bubbling.
  • 5
    Serve hot from the pan!

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