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.

Prep Time 15 minutes
Cook Time 30 minutes
Course Dinner
Servings 4 people


  • 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


  • 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.
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