Chicken and Bacon Pie

 

 

Creamy Chicken and Bacon Pie with Cheesy Pastry Crust.

 

Alternative for the filling. Use any leftover turkey, pork and ham.

Pastry

325g plain flour

1/4 tsp bicarbonate of soda

180g cold butter

50g good strong mature cheddar, finely grated

1 large egg beaten

Filling

2tbsp olive oil

25g butter

800g chicken breasts, diced

200g streaky bacon or pancetta, sliced

2 carrots chopped

1 onion chopped

100g small button mushrooms

2 tbsp plain flour

500ml dry cider or dry white wine

300ml chicken stock [oxo cube]

200ml double cream

2tbsp wholegrain mustard

2tbsp thyme leaves

1 egg beaten

Preheat oven to 180C Pastry. Add the flour and bicarb together in a large bowl. Coarsely grate the butter over the flour and mix until crumbly. Stir in the cheddar. Add the egg and then enough water to form a dough, {not too wet] Form into a ball, wrap in Clingfilm and chill for about 30 mins.

In a large pan heat the oil and butter, add the chicken and bacon and fry until browned. Remove and set aside. Add the vegetable’s and fry until lightly col-oured. Stir in the flour and return the chicken and bacon to the pan. Add the button mushrooms. Pour in the cider/wine and stock and bring to the boil. Turn the heat down and simmer for about 20 mins, until veg is just tender. Add the cream mustard and thyme, season to taste. Mix well. Spoon the mixture into a large pie dish and leave to cool a little. Roll out the pastry to about 6mm thick. Brush the edges of the pie dish with a little water and lay the pastry on top, pressing the edges down to seal. Trim any excess pastry from around to dish, re-roll, and cut into carrot shapes. Place on the pastry top and brush with the beaten egg. Slice a hole in the centre. Bake in the oven for 30 – 35 mins until golden brown. Serve with green veg.

If using leftover meat, brown the veg then add the meat before the flour. Continue as per recipe.

 

 

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