Golden Chicken & Bacon Plaited Puff Pastry Pie

Written by on in british, Chicken, Dinner, Easy to cook and cheap to buy student recipes, Everything Chicken, Pies & Pastries, Poultry

Bring a taste of the British countryside to your table with this Golden Chicken & Bacon Plaited Puff Pastry Pie. Juicy chicken and smoky bacon are wrapped in a flaky, buttery pastry, then braided for a show-stopping centerpiece. Perfect for a cozy Sunday lunch or a special family dinner, this pie delivers comforting flavors and a satisfyingly crisp texture in every bite.

Top Tip

Use cold pastry straight from the fridge for the flakiest, most impressive plait.

Ingredients

For the Filling

  • 2 large chicken breasts, diced
  • 4 rashers smoked streaky bacon, chopped
  • 1 small onion, finely diced
  • 2 garlic cloves, minced
  • 100g (about 3.5 oz) cream cheese
  • 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
  • Salt and black pepper, to taste
  • 1 tbsp olive oil

For the Pastry

  • 1 sheet ready-rolled puff pastry (about 320g/11 oz)
  • 1 egg, beaten (for egg wash)

Steps

  1. Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.
  2. Heat olive oil in a large frying pan over medium heat. Add onion and garlic, sauté for 2-3 minutes until softened.
  3. Add the chopped bacon and cook for another 3 minutes, until it starts to crisp.
  4. Stir in the diced chicken and cook for 5-6 minutes, until no longer pink. Season with salt, pepper, and thyme.
  5. Remove from heat. Stir in the cream cheese until the mixture is creamy and well combined. Set aside to cool slightly.
  6. Unroll the puff pastry onto the prepared baking tray. Spoon the chicken and bacon filling down the center third of the pastry, leaving space at the top and bottom edges.
  7. Using a sharp knife, cut diagonal strips about 2cm (¾ inch) wide along both sides of the filling. Fold the top and bottom edges over the filling, then alternately plait the strips over the filling to form a braid.
  8. Brush the pastry all over with beaten egg for a golden finish.
  9. Bake for 25-30 minutes, or until the pastry is puffed and deeply golden brown.
  10. Let cool for 5 minutes before slicing and serving.

Nutrition

  • Calories: 540
  • Protein: 29g
  • Net Carbs: 30g
  • Fat: 32g
  • Fiber: 2g

Tips

  • Add a handful of baby spinach to the filling for extra color and nutrients.
  • Serve with a crisp green salad or steamed green beans for a balanced meal.
  • If you prefer, swap cream cheese for crème fraîche or a dollop of wholegrain mustard for a tangy twist.

FAQs

Can I make this pie ahead of time?

Yes! Assemble the plait up to a day in advance and refrigerate. Bake fresh when ready to serve.

Cooking for one?

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Can I freeze the unbaked plait?

Absolutely. Freeze the assembled, unbaked pie on a tray, then wrap and store for up to 1 month. Bake from frozen, adding 10 extra minutes to the baking time.

What can I use instead of bacon?

For a different flavor, try diced ham or leave it out for a lighter version.

Is it necessary to use egg wash?

Egg wash gives the pastry a shiny, golden finish, but you can use milk for a similar effect if preferred.

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