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Creamy Gochujang Chicken & Bacon Pot Pies

Creamy Gochujang Chicken & Bacon Pot Pies
Creamy Gochujang Chicken & Bacon Pot Pies
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Nothing says ‘comfort’ more than a golden-topped, flaky pie. And this one is all the feels:
creamy, spicy, salty and all-round awesome.

WATCH THIS RECIPE

Creamy Gochujang Chicken & Bacon Pot Pies

PREP TIME
10 minutes
COOK TIME
40 minutes + cooling
SERVES
4 individual pies
Ingredients

750g (1.6 lb) chicken thigh fillets, cut into bite-sized pieces

1 tbsp soy sauce

1 garlic clove, finely chopped

¼ tsp ground white pepper

1 tbsp vegetable oil

100g (3.5 oz) thick cut bacon, cut into lardons

250g (8.8 oz) Swiss brown or button mushrooms, halved

1¼ cups sour cream

2 tbsp gochujang*

2 tbsp cornflour (cornstarch), mixed with 1 tbsp water

½ cup finely sliced spring onion (scallions)

1 sheet frozen puff pastry, thawed

1 egg, lightly whisked

sesame seeds (black or white), for sprinkling

Steps
  • Step 1

    Preheat oven to 180°C/360°F. In a large bowl, combine the chicken, soy sauce, garlic and pepper.

  • Step 2

    Heat the vegetable oil in a large wok or frying pan over high heat. Add the bacon and cook for 3-4 minutes. Add the chicken and marinade and allow to sear for 2-3 minutes or until golden on the first side. Then flip and stir-fry for another 2 minutes or until evenly coloured.

  • Step 3

    Add in the mushrooms and stir-fry for another couple of minutes. Then stir through the sour cream and gochujang. Turn the heat to low and simmer gently for about 5 minutes.

  • Step 4

    Stir through the cornflour mixture and simmer for another half a minute or until thickened. Then stir through the spring onions. Remove from heat and divide the mixture among 1 cup capacity ramekins (or use one large 4 cup capacity baking dish). Place in the fridge until completely cooled.

  • Step 5

    Cut into squares or rounds large enough to cover the pie filling in your ramekins. Drape the pastry over the top of the filling. Brush the tops with the egg and sprinkle with sesame seeds. Place the pies onto a baking tray and bake in the oven for 20 minutes or until the pastry tops are golden. Serve warm.

  • Notes
    Notes:

    – Gochujang is a Korean fermented chili paste. It can be found in the Asian aisle at most supermarkets or order it online.

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What our customers say about Creamy Gochujang Chicken & Bacon Pot Pies

5.0
5.0 out of 5 stars (based on 6 reviews)
Excellent100%
Very good0%
Average0%
Poor0%
Terrible0%

Creamy chicken and bacon pie

2024-10-02
Review of Creamy Gochujang Chicken & Bacon Pot Pies

This recipe is amazing we loved it so tender and delicious definitely will be making this again

Avatar for Cindy
Cindy

Great explanations and tips-great Teacher!!

2024-03-25
Review of Creamy Gochujang Chicken & Bacon Pot Pies

Love This woman and Mama Noi and Their recipes!!

Avatar for Wendy w
Wendy w

The Ultimate Chicken Pot Pie Recipe

2023-07-06
Review of Creamy Gochujang Chicken & Bacon Pot Pies

Throw out all your other chicken pot pie recipes – this is the only one you need! The combination of the sour cream and gochujang gives it a lovely rich creaminess with a little kick that hits the back of your throat. This easily made 4 large ramekin pot pies with a little bit of filling left over (which my partner happily ate straight out of the pan!).

Avatar for Alex
Alex

Love cooking Marion’s recipes

2023-04-17
Review of Creamy Gochujang Chicken & Bacon Pot Pies

Love these tasty recipes, so many to choose from, and all delicious

Avatar for Joan
Joan

Oh my heavens, this is delicious!

2022-12-06
Review of Creamy Gochujang Chicken & Bacon Pot Pies

I saw the video and grabbed my 14 year old daughter to watch with me. She immediately wanted to make it. We did make it a few days later and it was a huge hit with my family (husband and three kids). I’ve added it to our list of favorite dishes for the fall/winter season.

Avatar for Tamara
Tamara

Wow! Winner winner chicken dinner

2022-06-14
Review of Creamy Gochujang Chicken & Bacon Pot Pies

Where do I begin?This pie is an absolute beauty! The flavours go so well together. The Gochujang gives the right amount of heat. And the sour cream tempers it nicely. The chicken was juicy. The bacon gave that hint of smokiness. In my little family of 3 it was a fight for the 4th pie. The Big Guy won. But I have a little of the pie filling leftover for tomorrow’s lunch. I’ll definitely be making this again. Great recipe Marion.

You need more stars…!!! 😃

Avatar for Natalia Le Sage
Natalia Le Sage
Rate & Review

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Creamy Gochujang Chicken & Bacon Pot Pies

Nothing says ‘comfort’ more than a golden-topped, flaky pie. And this one is all the feels:
creamy, spicy, salty and all-round awesome.
PREP TIME 10 minutes
COOK TIME 40 minutes + cooling
SERVES 4 individual pies
Ingredients

750g (1.6 lb) chicken thigh fillets, cut into bite-sized pieces

1 tbsp soy sauce

1 garlic clove, finely chopped

¼ tsp ground white pepper

1 tbsp vegetable oil

100g (3.5 oz) thick cut bacon, cut into lardons

250g (8.8 oz) Swiss brown or button mushrooms, halved

1¼ cups sour cream

2 tbsp gochujang*

2 tbsp cornflour (cornstarch), mixed with 1 tbsp water

½ cup finely sliced spring onion (scallions)

1 sheet frozen puff pastry, thawed

1 egg, lightly whisked

sesame seeds (black or white), for sprinkling

Steps
  • Step 1

    Preheat oven to 180°C/360°F. In a large bowl, combine the chicken, soy sauce, garlic and pepper.

  • Step 2

    Heat the vegetable oil in a large wok or frying pan over high heat. Add the bacon and cook for 3-4 minutes. Add the chicken and marinade and allow to sear for 2-3 minutes or until golden on the first side. Then flip and stir-fry for another 2 minutes or until evenly coloured.

  • Step 3

    Add in the mushrooms and stir-fry for another couple of minutes. Then stir through the sour cream and gochujang. Turn the heat to low and simmer gently for about 5 minutes.

  • Step 4

    Stir through the cornflour mixture and simmer for another half a minute or until thickened. Then stir through the spring onions. Remove from heat and divide the mixture among 1 cup capacity ramekins (or use one large 4 cup capacity baking dish). Place in the fridge until completely cooled.

  • Step 5

    Cut into squares or rounds large enough to cover the pie filling in your ramekins. Drape the pastry over the top of the filling. Brush the tops with the egg and sprinkle with sesame seeds. Place the pies onto a baking tray and bake in the oven for 20 minutes or until the pastry tops are golden. Serve warm.

  • Notes
    Notes:

    – Gochujang is a Korean fermented chili paste. It can be found in the Asian aisle at most supermarkets or order it online.

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