Best Mushroom Bacon Pie Recipes

CHICKEN, MUSHROOM AND BACON POT PIE

Steps:

• Preheat oven to 425 degrees F. In a heavy-based frying pan, fry the bacon in the oil until beginning to crisp. Then add the sliced mushrooms and soften them in the pan with the bacon.
• Turn the chicken strips in the flour and thyme and then melt the butter in the bacon and mushroom pan. Add the chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to color.
• Pour in the hot chicken stock and Marsala, stirring to form a sauce and let this bubble away for about 5 minutes.
• Take two deep oven-proof bowls and make a pastry rim for each one by placing a strip curled around the top of each bowl. Dampen the edges with a little water to make the pastry stick. Cut a circle bigger than the top of each pie for the lid, and then divide the chicken filling between the two bowls. Dampen the rim of the pastry again and then pop on the lid for each bowl, sealing the edges with your fingers or the underneath of the prongs of a fork. Cook the pot pies for about 20 minutes turning them around halfway through cooking. Once cooked, they should have puffed up magnificently.

MUSHROOM, TOMATO, BACON AND EGG PIE

Steps:

• Preheat oven to 190-200 degrees.
• Line a 20cm pie dish with baking paper.
• Place 1 sheet of pastry over the paper.
• Trim edges.
• Place bacon, mushrooms, tomato and onion in pastry case.
• Season with black pepper.
• Crack eggs over filling.
• Top pie with remaining sheet of pastry.
• Trim and crimp edges.
• Glaze top of pie with milk.
• Cut a vent in centre of pie.
• Bake for 25-20 minutes or until pastry is golden brown.

CHICKEN BACON AND MUSHROOM PIE

Steps:

• cook the chicken and bacon in a wok. to make the sauce melt the butter in a saucepan and soften the mushrooms and onion stir in the flour cook for two minutes then gradually pour in the milk stiring constantly bring to the boil then add the cheese worcestershire sauce and season with the herbs and salt and pepper
• mix the chicken and bacon into the sauce then add the peas
• roll out the pastry if needs be then cut out the shape for the pie lid. tip the sauce into a pie dish then top with the lid, make some holes in the top to let steam escape use a pastry brush to glaze the pie with the egg cook the pie for 10-20 minutes on 170c/fan 150c/gas or until lightly brown on top serve with veg and enjoy

BACON, EGG, MUSHROOM AND TOMATO PIE

Steps:

• Preheat the oven to 200°C/400°F/gas mark 6.
• --------Forthe pastry----------.
• Sift the flour and salt into a bowl.
• Rub in the fat and add just enough water to make a dough.
• Or put it all in the food processor!
• Chill for 30 minutes before using.
• -------Forthe filling---------.
• Grill the bacon and then cool and cut into strips.
• Finely chop the mushrooms, melt the butter, add shallots and mushrooms and cook until dry.
• Season and add the tomatoes.
• Roll out just over half the pastry, line a 17cm flan ring.
• Smooth the mushroom mix onto the base of this.
• Sprinkle with bacon, break in 6 eggs, season and roll out the rest of the pastry.
• Make a glaze of egg wash with the remaining egg.
• Lay the pastry on top of pie.
• Seal with egg wash and decorate.
• Bake in the oven for 30-35 minutes .
• Rest for 10 minutes, remove flan ring and serve hot or cold.

CHICKEN MUSHROOM AND BACON PIE

Steps:

• Preheat the oven to 425 degrees F. Fry the bacon strips in the oil until beginning to crisp, then add the sliced mushrooms and soften them in the pan with the bacon.
• Turn the chicken strips in the flour and thyme (you could toss them about in a freezer bag), and then melt the butter in the pan before adding the floury chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to color.
• Pour in the hot stock and Marsala, stirring to form a sauce and let this bubble away for about 5 minutes.
• Make a pastry rim for each of your pots for the pies, by this I mean an approximately 1/2-inch strip curled around the top of the pots. Dampen the edges to make them stick.
• Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two.
• Dampen the edges again and then pop on the top of each pie sealing the edges with your fingers or the underneath of the prongs of a fork.
• Cook the pies for about 20 minutes turning them around half way through cooking. Once cooked, they should puff up magnificently.

CHICKEN, MUSHROOM, AND BACON PIE

Steps:

• Preheat oven to 425°.
• Fry bacon strips in the oil until they begin to crisp; add in sliced mushrooms; soften them in the pan with the bacon.
• Combine flour and thyme in a plastic freezer bag; add chicken thighs; toss to coat.
• Melt butter in the pan (with the bacon/mushrooms); add in chicken thighs and all the flour left in the bag; stir around with the bacon and mushrooms until chicken begins to color, about 25 minutes.
• Pour in the hot stock and Marsala, stirring to form a sauce; let this bubble for about 5 minutes.
• Take two 1 1/4 cup pie pots (if yours are deeper, don't worry, there will simply be more space between the contents and the puff pastry top) and make a pastry rim for each one; an approximate 1/2-inch strip curled around the top of each pot; dampen the edges with a little water to make the pastry stick.
• Cut a circle bigger than the top of each pie-pot for the lid; divide the chicken filling between the two.
• Dampen the edges again and then pop on the top of each pie, sealing the edges with your fingers or the underneath of the prongs of a fork.
• Cook the pies for about 20 minutes, turning them around halfway through cooking; once cooked, they should puff up magnificently.

MUSHROOM & BACON PIE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the oil in a large skillet over medium-high heat. Add the mushrooms, onion and bacon; cook & stir for about 5 minutes, or until vegetables are tender.
• Reduce the heat to medium, and add the cream and dill; cook and stir for about 10 more minutes. Remove from the heat, & stir in the cheese.
• Place one sheet of puff pastry on a well-oiled baking sheet, and pour the mushroom filling over the top. Cover with the other sheet, and press the edges together to seal. Make some holes in the top with a fork. Brush the top with beaten egg.
• Bake for about 40 minutes in the preheated oven, or until golden brown.

SPINACH, BACON, AND MUSHROOM SAVORY PIE

Steps:

• Preheat oven to 400 degrees. Bake frozen pie crust according to directions (10-12 minutes or until just starting to color). Remove from oven and lower temperature to 375 degrees.
• Fry bacon until crisp, drain on papertowels, and use tablespoon of bacon drippings to cook mushrooms (8-10 minutes). Add spinach for last couple of minutes, just until tender. Turn off heat and add back crumbled bacon.
• Whisk eggs and milk together. Stir in spinach-bacon-mushroom mixture plus 1/4 cup cheese. Sprinkle other 1/4 cup cheese on bottom of pie crust. Pour mixture into pre-baked pie-crust and set on cookie sheet to bake for about 35 minutes.
• Let pie rest for 10 minutes before cutting it into wedges.

CHEESE, WILD MUSHROOM 'N BACON PIE

Steps:

• Place garlic on a double layer of heavy-duty foil, drizzle with oil, wrap and bake at 425 for 15-20 min until softened. Remove and cool. In a large skillet, cook bacon until crisp. Remove and drain on paper towels reserving 2 tsp drippings in skillet. Saute mushrooms and onion in drippings until tender. In a large bowl, beat eggs until foamy. Add softened cream cheese and beat well. Mix in salt, pepper, mushroom mixture and softened garlic. Unroll pastry in 9" pie plate; trim and flute edge. Fill with cheddar cheese and bacon. Pour egg mixture over the top. Sprinkle with parmesan cheese and paprika. Bake at 375 for 30-35 min until a knife inserted in the center comes out clean. Let rest for 15 min. Prep 25 min Bake 30 min + standing

CHICKEN, MUSHROOM AND BACON PIE

Steps:

• 1. Preheat the oven to 220°C/gas mark 7. In a heavy-based frying pan, fry the bacon strips in the oil until beginning to crisp, then add the sliced mushrooms and soften them in the pan with the bacon. 2. Turn the chicken strips in the flour and thyme (you could toss them about in a freezer bag), and then melt the butter in the bacon-and-mushroom pan before adding the floury chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to colour. 3. Pour in the hot stock and Marsala, stirring to form a sauce, and let this bubble away for about 5 minutes. 4. Take two 300ml pie-pots (if yours are deeper, don't worry, there will simply be more space between contents and puff pastry top) and make a pastry rim for each one - by this I mean an approx. 1cm strip curled around the top of each pot. Dampen the edges with a little water to make the pastry stick. 5. Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two pots. 6. Dampen the rim of the pastry again and then pop on the lid of each pie, sealing the edges with your fingers or the underneath of the prongs of a fork. 7. Cook the pies for about 20 minutes turning them around halfway through cooking. Once cooked, they should have puffed up magnificently.

TURKEY,BACON AND MUSHROOM PIE

Steps:

• pre-heat oven to gas mark 6.
• Fry turkey pieces, set aside. Add bacon to pan, fry for 5 mins until crispy.set aside.
• In the same pan fry chopped onion and celery till soften
• Add all ingredients back to pan, Add chicken stock and milk, bring back to the boil and add corn flour and thyme, turn down heat and simmer for 20 mins
• add mixture to pie dish, then brush the rim of the pie dish with egg and cut strips of pastry to fit around the rim of the dish, Brush with egg, then lift the rest of the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a sharp knife. Brush lightly with egg to glaze, then bake for 20 mins or until the pastry is risen and dark golden brown.