Chicken and bacon pie - the classic pub dish with Meadowland

Darren Baddick chef from the Williams Arms in Devon, talks us through this quick, simple and tasty pub classic dish of chicken and bacon pie. The chicken is locally sourced and cooked with Meadowland.
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[@jamesbmedia8996]

the smoked ' bake ONNNN... ' lol

[@patp8405]

At last a dish that`s not pretentious, simple and tasty I`m sure. Way to go chef. Since it`s staff canteen video i expected you gonna slap a bunch of truffles and the end, lol.

[@patp8405]

I wasn`t talking to you, that`s one, and two everyone can have an opinion and you are basically denying mine. not nice.

[@danr.5017]

Meadowland is Buttermilk and pre-gelatinized starch. If you're making a Roux you shouldn't have any problems with the milk splitting because there is already a starch binder holding the sauce together. I just don't get the point of this product and I'm curious of how it tastes.

[@MM-ob8ti]

I love the unique twist with the puff pastry on top versus a traditional pie crust.

[@Nikolay061]

This is what the people really want.

[@joemaxwell3145]

MA TE R IA LI ST depends what people you're talking about really doesn't it

[@jamescatering23]

Bacooooooon

[@sean-un2zg]

Not even using the correct board for the bacon! What a let down of 5 mins

[@josh9220]

Shite

[@jimbojim14]

Simple enough but NOT a pie! Not by any stretch of the imagination.

[@rupertenberg]

Terrible

[@dagll]

Crikey. Let down from staff canteen

[@Masterosouffle1]

Dreadful

[@samwillis8041]

I have never seen something so ridiculous - 18 years and that's what you produce. My god alive!!! I work all day and then come home and cook 100% better than that! Meadow Land? Jesus - I hope they're paying you well. A disgrace to the industry.