Chicken Soup & Bacon Tortilla Pie - A pie but not pie!
Chicken Soup & Bacon Tortilla Pie - A pie but not pie!
Ready to eat
This is an unusual one, and all made because I was hungry and only had a few things in my pantry along with, of course, some chicken thighs.
I do cook a lot, I admit it, but I also cheat a lot when it comes to cooking too.
This is one of those times where I did both, a bit of cooking with imagination using ingredients that I had to hand in my pantry and fridge.
From the pantry, a bag of soft tortillas, tin of cream of chicken soup along with a tin of chopped mushroom with some flour and a couple of teaspoons of tangy Dijon mustard.
From the fridge, three chicken thighs, one red pepper, quarter pack of misshapen bacon bits I’d bought for another use and an onion and
Together these made a pie, but not a pie, if you get my meaning?
What constitutes a pie?
I’ve tried looking on my trusty Wikipedia to see if there’s a true definition of a pie, I can’t seem to find an official description, so if you know the true meaning, I’m all ears?
This pie but not pie, is super easy and quick to put together, not expensive to make and as tasty as any other pie, with or without pastry and if you’ve other things to add to it …. just get them in there.
Are you the owner of any stray fresh mushrooms in the fridge, maybe a couple of carrots that were forgotten and need to be used, anything you want to add, just go for it!
Those hard vegetables need to be chopped small before putting then into the filling, it just helps with the cooking, but apart from that, there’s no special way to pre-cook the ingredients, just follow the instructions.
Go on, give it a go and enjoy your sweet life
What You Need
1 Pack Soft Tortillas – See Tip Box
3 Chicken Thighs – Unboned and skin off – Chopped in to medium chunks – See Tip Box
1 Onion – Chopped medium
1 Tin Chopped Mushrooms
1 Tin of Cream of Chicken Soup
1 Pack of Bacon – chopped – See Tip Box
1 Red Pepper – See Tip Box
2 Tsp Dijon Mustard
4 Tbsp Plain Flour
2 Tbsp Oil
Pepper
Salt to taste – See Tip Box
Good lump of butter - melted
Mix it together
How It’s Done
Heat the oven to 180c
Pour the cream of chicken soup in to a jug and add the flour and mustard.
Mix them all together and set aside until needed.
Place the chopped bacon, chopped chicken thigh, chopped red pepper along with the chopped onion and the oil into a shallow frying pan.
Cook over a medium heat until everything is cooked through.
Once the chicken and bacon are cooked (along with everything else), add the chopped mushrooms and the chicken soup mix.
Give it a big stir, reduce the heat to low and let it simmer for around 5 minutes until the sauce thickens up – See Tip Box
Once the sauce is thick turn off the heat and set it aside until needed.
In a deep oven proof bowl or deep tin, start to layer the soft tortillas.
Begin by laying the tortillas around the edges (see pictures) making sure they overlap a little and that there is enough of the tortillas hanging over the edge of the pie dish.
Once the sides of the bowl is covered, place a tortilla in the centre of the bottom.
Pour the pie filling into the pie and lay another tortilla on the top.
Fold over the overhanging tortillas making sure that all the pie filling is covered and the pie is sealed.
Brush the melted butter all over the top of the pie and place into a hot oven until piping hot in the middle and the top is a golden brown.
Let the pie cool for 15 minutes before serving.
The bottom
The top
Brush with melted butter then into a hot oven
Tip Box
Red Pepper – The pepper doesn’t have to be red for this recipe, the colour is up to you. What you have, just use that
Bacon – I had a quarter pack of misshapen bacon in the fridge leftover from something else I was making. Do you know the kind I mean? The pack that is full of misshapen ends. Adding bacon is great for this recipe, it adds so much flavour but be aware of the salt contents when adding extra salt for flavour.
Soft Tortillas- These are so good for so many things, which is why I’ve always a pack in the pantry. For this recipe I had small ones on the shelf, but any size will work, just adjust how many you use to line the oven proof dish.
Salt – When adding any salt be aware that the bacon will be salty, so give it a good taste before adding too much.
Give it a stir – When thickening up the filling, give it a stir occasionally so that it doesn’t stick and burn on the bottom.
Bubbling out
