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Chicken, Bacon & Mushroom Pie – gluten free

This is one of those oh so easy dishes to make and another than can be made in bulk and frozen for when needed.

The sauce in this is the same sauce as I made for my Chicken Lasagna, in fact I made this at the same time as I made the lasagna which meant I saved on time and cooking costs and have spare dinners in the freezer for a day I don’t feel like cooking or those times when all the bills hit at once and I am skint.

You can add the sauce to cooked pasta, top it with creamy mash, change the chicken to roasted peppers to make it vegeterian and even use a vegetable stock and vegan cheese to make it vegan.

Stick it in some pastry or thin it out by using half milk and half stock then blend it and turn it into a soup. This is one seriously versatile sauce.



3-4 chicken breasts cut into small cubes, about 8 per breast.

3 large potatoes, peeled and cut into small cubes

500ml milk or veg stock or chicken stock or half milk and half stock.
Dissolve a stock pot in boiling water if you don’t have fresh stock.

60g butter, margarine or vegans can use olive oil Plus 50g extra for the potatoes.

75g plain flour, gluten free is fine

1 veg or chicken stock pot.

3 smoked back rashers, cut into small cubes

100g or so grated white cheddar cheese

250g mushrooms, sliced

4 cloves garlic, chopped

1 onion, chopped

Chopped chives or parsley

4 tbsp good quality oil



Stick the peeeled and cubed potatoes into a pot of water with a pinch of salt. Bring to the boil over a high heat then remove the lid and simmer until they are just soft, about 5 minutes or so.


Heat 2 tbsp of oil in a deep pan or pot then add the chicken, bacon, onions and 2 chopped garlic cloves, cook for about 2 minutes.


Add the sliced mushrooms and cook for about 5 minutes more, you want them softened but not coloured.


Place the milk in a heavy bottom pot and set on a medium heat.


Melt the butter or margarine in a bowl then add the flour and mix to form a paste. Add this along with the stock cube to the gently boiling milk and whisk really well.


When the sauce is nice and creamy (add a little more milk if needed) add the cooked chicken, mushrooms and bacon. Turn to a simmer and leave for 15 minutes.


Pre-heat your oven to 180C or GM4
Heat 2 tbsp of oil on a non stic pan then add the potatoes and fry until they start to turn brown


Add the remaining chopped garlic cloves and 50g butter with a pinch of salt and the chopped herbs. Stir well and set to one side off the heat.


Place the sauce in an oven proof dish so it fills it halfway up. Top this with the potatoes and grated cheese the place in the oven for 25 minutes.


It’s ready when the top is golden brown.
Serve with your favourite vegetables or a nice side salad.

    • Paul Kennedy
    • 28th April 2018

    Making this today, looking forward to it. Will let you know how I get on!

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