Recipe Notes

Mini Chicken, Bacon and Mushroom Pies

These mini chicken, bacon and mushroom pies are delicious no matter the time of year but it does feel apt to be making more comforting and warming recipes like this as the colder months.

The recipe for the chicken, bacon and mushroom filling was given to us by Jamie Gibson who is one of our clients. Jamie writes the Butter Wouldn’t Melt blog in his spare time when he’s not being a professional rugby player or orchestrating a full house renovation!

We cooked these super simple pies in Staub White Truffle mini cocottes and the result was amazing and went down very well with the Project Management team at H|M.

These little pot pies are also dairy free, and to make these gluten free, follow the Dove Farm recipe here for shortcrust pastry. Similarly you could simply serve the chicken, bacon and mushroom with rice and greens and remove the pastry element entirely.

Recipe Notes | Mini Chicken, Bacon and Mushroom Pies

I N G R E D I E N T S 

Jusrol puff pastry (we used the ready rolled sheets)
50g olive oil
1 small onion, finely diced
1 clove of garlic, crushed and finely chopped
2 chicken breasts, diced into 2cm approx. pieces
100g approx. pancetta or bacon
250g button mushrooms, sliced
250ml Oatly cream
Small handful of tarragon, chopped
Salt and pepper


1. Add the oil to a heavy pan, and gently sauté the onions until translucent. Next add the pancetta and let the fat render out. Then add the mushrooms and chicken and combine. Let the chicken and mushrooms brown slightly and while they are cooking out, add the garlic. All this time keep the heat constant but not searing; a medium heat is good.

2. Next add the Oatly cream and bring up a good rolling simmer. Leave this for 5-6 minutes on the stove to reduce down slightly, then season with salt and pepper and add the tarragon. We also added a teaspoon of Dijon mustard at the end but it’s not essential.

3. Roll out the puff pastry on a lightly floured surface. Add the chicken mixture to each of the mini cocottes. We cut out rounds and placed them on top but you can also just lie the pastry across the pots and cut around it if you find that easier. Gently push down around the edges to seal the pots and trim off the excess.

4.We brushed the tops with Oatly milk as we didn’t have any eggs in the fridge and baked in the oven but normally we would use an egg wash. Bake for 20-30 minutes until the pastry is golden brown and crispy.

Recipe Notes | Mini Chicken, Bacon and Mushroom Pies

Images: H|M