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.


Creamy Gochujang Chicken & Bacon Pot Pies

10 minutes
40 minutes + cooling
4 individual pies

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

  • 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

    – 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

5.0 out of 5 stars (based on 5 reviews)
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Great explanations and tips-great Teacher!!


Love This woman and Mama Noi and Their recipes!!

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Wendy w

The Ultimate Chicken Pot Pie Recipe


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!).

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Love cooking Marion’s recipes


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

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