Long weekend means homemade pie! A very popular chicken, mushroom and bacon creation. An easy and wonderful creation that the whole family will love, especially with the grunty scone-like pie crust! Heart warming goodness.
2 1/2 cups scone mix (homemade or packet mix suitable)
1/2 cup grated parmesan cheese
Good pinch red chilli flakes
250g Heller’s eye bacon
200g Waitoa free range chicken breast
Dash of oil
1 red capsicum, deseeded and sliced
250g punnet Meadow Mushrooms Chef’s Choice medley
8 sun-dried tomatoes in oil, chopped (we love Food Snob)
Salt and pepper
2 tablespoons fresh chives, finely sliced
1 cup grated mozzarella
Fresh garden salad to serve
How to make the chicken pie:
Cut the bacon rashers and chicken breast into strips, then thinly slice the mushrooms. Heat a large frying pan with a dash of oil and fry the bacon until lightly golden. Add the chicken, fry for 2-3 minutes with the bacon then add the mushrooms and capsicum. Cook until tender. Remove from heat, add sun-dried tomatoes and season with salt and pepper. Set aside.
Sieve scone mix into a large bowl and mix with parmesan cheese and chilli flakes, stir well. Add 1 cup cold water and stir with a knife to form a soft dough. Knead lightly and use to press into the base and 3cm up the sides of a greased pie dish.
Spoon half the chicken and bacon mixture onto the pie base, scatter with1 tablespoon chives and 1/2 cup mozzarella, repeat with the remaining ingredients.
Cook at 220˚C for 20 minutes or until golden.
Cut the chicken pie into wedges and serve with a fresh green salad.