Chicken, mushroom and bacon pie
Cooler nights mean homemade pie. An easy and wonderful creation that the whole family will love, especially with the grunty scone-like pie crust! Heart warming goodness.
Ingredients
- 2 ½ cups scone mix homemade or packet mix suitable
- ½ cup grated parmesan cheese
- good pinch red chilli flakes
- 250 g bacon
- 200 g Waitoa free range chicken breast
- dash of oil
- 1 red capsicum deseeded and sliced
- 250 g mushrooms
- 8 sun-dried tomatoes in oil chopped
- salt and pepper
- 2 tbsp fresh chives finely sliced
- 1 cup grated mozzarella
- Fresh garden salad to serve
Instructions
- 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.
Tried this recipe?Let us know how it was!
