Easy Roast Chicken & Bacon Pie


Easy Roast Chicken and Bacon PIe

A easy make chicken and bacon pie with a creamy sauce. Family favourite
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people


  • 1 Whole Precooked Roast Stuffed Chicken Supermarket hot birds are great. Let them cool overnight before use
  • 6 Rashers Streaky Bacon
  • 3 Sheets Flaky Pastry
  • 1 Packet Maggi Cream of Chicken Cuppa Soup Mix
  • 1 Cup Water - Boiling
  • 1 Cup Baked beans Drain most of sauce


  • Once the chook is cold remove all the meat from the bones. You want a range of sizes for the chicken bits. Cube up the stuffing.
  • .Fry up the bacon, Get it good and nicely well done. Chop up roughly once cooked
  • Spray oil a 10x10 square baking tin. Cut Once sheet of pastry in half and use this and one other sheet to line tin. Seal edges by squeezing together
  • Put the chicken in the pastry lined tin. Dot the stuffing over top and the baked beans then spread the chopped bacon around.
  • Mix the soup mix with a cup or so of boiling water. Pour the soup mix evenly around the pie. Cover with last sheet of pastry. Seal edges well. Cut a slit in the top to vent steam.
  • Bake for 30-45 minutes depending on oven. Fan bake for a bit then classic bake so the pastry doesn't get burnt. Once baked remove from oven and let stand for 5-10 minutes.