Posted by: marthabernie | September 23, 2015

PIE IN A PAN – Another British Recipe

I tried this recipe the other day when I wanted to make a chicken pie.  I don’t like parsley very much, so I cut back to a smaller portion there, added some chopped chives, and then added about half a cup of shredded carrots.  Turned out great!


2 shallots, finely chopped

6 slices smoked streaky bacon, chopped


4 skinless boneless chicken breasts, cut into large pieces

150 ml chicken stock

100 g crème fraiche (I used the reduced fat variety)

a handful of parsley, chopped

One sheet croissant or puff pastry dough

Cook the shallots and bacon with a tablespoon of butter in an ovenproof pan until the shallots are softened and the bacon has crisped up a bit.  Add the chicken and cook for a couple of minutes, then add the stock and simmer for two minutes.  Take off the heat and stir in the crème fraiche and parsley.  Season with salt and pepper and leave to cool.  Unroll the pastry dough and cut into strips.  Cover the surface of the pie with the dough.  Bake for 15 to 20 minutes at 350 degrees F until puffed and golden.



  1. It would be a shame if you didn’t publish a cookbook; if you have, let me know.


    • The cookbook is in the works. Hope to have it out in the next year or less. It’s going to include family recipes and photos.

      Liked by 1 person

      • Can’t wait. I’ve got a few recipes you might want to try; one is a baked sweet onion with herbs de provence. I’ll send it soon.


      • I buy herbs de provence whenever I am in Ireland because they are hard to find in California and when you do find them, they are expensive. You can send the recipe to:

        Liked by 1 person

      • I’ll be sure to send you the recipe; but I believe Morton and Basset (may have the name wrong) sell herbs de provence and I think they’re based out of San Francisco.


      • Thanks.


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