Chicken and Pancetta Pie

Posted by David Richards on

A wonderful autumn casserole that can be prepared in advance. We recommend using our Smoked Pancetta that won both the Golden Fork from the South West  and a 3 Star Great Taste Award 2020.  Our Pancetta also won a 3 Star Great Taste Award and works just as well, so it's to your taste.


Capreolus Great Taste Awards 2020

Visit our Shop to buy either our Pancetta or Smoked Pancetta.


Golden Fork Great Taste Awards 2020 Smoked Pancetta Capreolus


Serves 4 as a main course

Preparation Time: 30 mins

Cooking Time: 40 mins simmer and 20 - 30 mins in the oven


Capreolus Chicken and Pancetta Pie



  • 25g/1oz unsalted butter
  • 1 tbsp sunflower oil
  • 1kg free-range chicken thighs
  • 200g/7oz (2 packs) diced Capreolus Pancetta (or Capreolus Smoked Pancetta)
  • 1 medium onion, sliced
  • 1 garlic clove, sliced
  • 1 bulb fennel, trimmed and sliced
  • 175ml/6fl oz white wine
  • 600ml/20fl oz chicken stock
  • 1 bay leaf
  • 300ml/10fl oz double cream
  • 2 tbsp chopped parsley
  • salt and black pepper
  • 500g puff pastry


  • Remove the skin from the chicken thighs and discard
  • For the filling, heat a large flameproof casserole over a high heat and add the butter and oil. Working in batches, brown the chicken thighs all over
  • Remove from the pan and set aside. Add the pancetta to the pan, reduce the heat a little and cook for four minutes, or until golden-brown and beginning to crisp around the edges. Add to the chicken
  • Turn the heat to low. Add the onion, garlic and fennel to the pan and cook gently for 2-3 minutes. Add the wine and scrape the base of the pan with a spatula to release any caramelised bits. Return the chicken thighs and pancetta to the pan. Add the stock and bay leaf, bring to a simmer, cover tightly and simmer very gently for 40 minutes until the chicken is tender
  • Remove the chicken thighs from the pan and leave until cool enough to handle, then remove the meat from the bones, keeping it in small chunks, and put into a bowl
  • Bring the remaining contents of the pan to the boil and boil to reduce the volume of liquid by half. Stir in the cream and bring back to the boil. Add the parsley, taste the sauce and season with salt and pepper as required. Return the chicken to the pan and turn to coat in the sauce. Divide the filling between four individual pie dishes. Leave to cool
  • Preheat the oven to 200°C (180°C fan)
  • Roll out the pastry to about 5mm thick. Brush the edges of the pie dishes with beaten egg and cut pieces of pastry to place over each. Press round the edges to seal and trim off the excess pastry neatly. Brush the top of the pies with more egg
  • Bake for 20–30 minutes, or until the pastry is golden-brown and the filling bubbling. Serve, with creamy mashed potatoes and your choice of vegetables. 

Visit our Shop to buy either Pancetta or Smoked Pancetta.

You might like to read some of our other recipes:


Pancetta Wrapped Roast Partridge

Smoked Duck and Orange Salad

Reuben Sandwich with Pastrami