Creamy Chicken & Bacon Pies

What is it?

Four individual pies come filled with chicken and bacon in a creamy sauce, each one in a shortcrust-style pastry shell. Sold frozen, they're meant to be oven-baked until the pastry is browned and the centre is hot through. Portioning keeps things simple: individual pies rather than a single family pie, with the filling doing most of the work. Compared with plain chicken pies in the range, these add bacon for a saltier, smokier edge and a richer sauce. Individual portions make them easy to cook in batches or freeze the rest for later in the week. Expect the pastry to turn golden and slightly crumbly, while the filling stays creamy and loose inside, with the bacon adding small pops of salt throughout each pie.