\n\t \n<\/p>\n
\n\tAlternative for the filling. Use any leftover turkey, pork and ham.<\/span><\/span><\/span> \n\tPastry <\/strong><\/span><\/span><\/span>\n<\/p>\n \n\t325g plain flour<\/span><\/span><\/span>\n<\/p>\n \n\t1\/4 tsp bicarbonate of soda<\/span><\/span><\/span>\n<\/p>\n \n\t180g cold butter<\/span><\/span><\/span>\n<\/p>\n \n\t50g good strong mature cheddar, finely grated<\/span><\/span><\/span>\n<\/p>\n \n\t1 large egg beaten<\/span><\/span><\/span>\n<\/p>\n \n\tFilling <\/strong><\/span><\/span><\/span>\n<\/p>\n \n\t2tbsp olive oil<\/span><\/span><\/span>\n<\/p>\n \n\t25g butter<\/span><\/span><\/span>\n<\/p>\n \n\t800g chicken breasts, diced<\/span><\/span><\/span>\n<\/p>\n \n\t200g streaky bacon or pancetta, sliced<\/span><\/span><\/span>\n<\/p>\n \n\t2 carrots chopped<\/span><\/span><\/span>\n<\/p>\n \n\t1 onion chopped<\/span><\/span><\/span>\n<\/p>\n \n\t100g small button mushrooms<\/span><\/span><\/span>\n<\/p>\n \n\t2 tbsp plain flour<\/span><\/span><\/span>\n<\/p>\n \n\t500ml dry cider or dry white wine<\/span><\/span><\/span>\n<\/p>\n \n\t300ml chicken stock [oxo cube]<\/span><\/span><\/span>\n<\/p>\n \n\t200ml double cream<\/span><\/span><\/span>\n<\/p>\n \n\t2tbsp wholegrain mustard<\/span><\/span><\/span>\n<\/p>\n \n\t2tbsp thyme leaves<\/span><\/span><\/span>\n<\/p>\n \n\t1 egg beaten<\/span><\/span><\/span>\n<\/p>\n \n\tP<\/span><\/span>reheat oven to 180C Pastry. Add the flour and <\/span><\/span><\/span>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.<\/span><\/span><\/span>\n<\/p>\n \n\tI<\/span><\/span>n 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.<\/span><\/span><\/span>\n<\/p>\n \n\tI<\/span><\/span>f using leftover meat, brown the veg then add the meat before the flour. Continue as per recipe.<\/span><\/span><\/span>\n<\/p>\n \n\t \n<\/p>\n \n\t \n\t \n<\/p>\n \n\t <\/p>\n","protected":false},"excerpt":{"rendered":" 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 […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-xU","jetpack-related-posts":[{"id":5159,"url":"http:\/\/wenvoe.org.uk\/?p=5159","url_meta":{"origin":2102,"position":0},"title":"Spiced Rum and Pumpkin Pie","author":"Alan Williams","date":"21st December 2018","format":false,"excerpt":"Spiced Rum and Pumpkin Pie 375g ready- made shortcrust pastry 2 large eggs, lightly beaten 1 - 425g can pumpkin puree [Use Libbys Solid Pack Pumpkin] 200g golden caster sugar 1\/2 tsp. salt 2 tsp. ground cinnamon 1 tsp. ground ginger 1\/4 tsp. ground cloves 300ml double cream 4 tbsp.\u2026","rel":"","context":"In "Cooking"","block_context":{"text":"Cooking","link":"http:\/\/wenvoe.org.uk\/?cat=123"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":8046,"url":"http:\/\/wenvoe.org.uk\/?p=8046","url_meta":{"origin":2102,"position":1},"title":"Chicken with a Leek and Bacon Cream Sauce","author":"Alan Williams","date":"12th August 2020","format":false,"excerpt":"MR GREEDY\u2019S Chicken with a Leek and Bacon Cream Sauce 4 chicken breasts 3 leeks, sliced and washed 200g smoked streaky bacon, cut into slices 300ml double cream 80g flour 80g butter 300ml whole milk Good knob of butter for frying 300g strong mature cheddar cheese, grated Salt and black\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":10290,"url":"http:\/\/wenvoe.org.uk\/?p=10290","url_meta":{"origin":2102,"position":2},"title":"Mustered Stuffed Chicken","author":"Alan Williams","date":"18th September 2021","format":false,"excerpt":"Mustered Stuffed Chicken 125g mozzarella, torn into small pieces 50g strong cheddar cheese, grated 1 tbsp wholegrain mustard 4 skinless chicken breasts 8 smoked streaky bacon rashers Heat oven to 180C. Mix the cheeses and mustard together. Cut a slit into the side of each chicken breast, then stuff with\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":11220,"url":"http:\/\/wenvoe.org.uk\/?p=11220","url_meta":{"origin":2102,"position":3},"title":"Sorrento Chicken","author":"Alan Williams","date":"6th March 2022","format":false,"excerpt":"Sorrento Chicken 3 tbsp olive oil 2 onions thinly sliced 100g streaky bacon, diced 2 cloves garlic crushed 8 chicken thighs 2tbsp of plain flour 1tsp plain or smoked paprika 300ml chicken stock [cube] 400g can cannellini beans, rinsed and drained 400g can chopped tomatoes 1 thyme sprig, leaves only,\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":9154,"url":"http:\/\/wenvoe.org.uk\/?p=9154","url_meta":{"origin":2102,"position":4},"title":"Sorrento Chicken","author":"Alan Williams","date":"28th February 2021","format":false,"excerpt":"Sorrento Chicken 3tbsp olive oil 2 onions sliced 125g pancetta or streaky bacon, sliced 1 large clove of garlic, crushed and chopped 8 chicken thighs, boned and skin on 2 tbsp plain flour, seasoned 1tsp smoked paprika 300ml chicken stock, [OXO] 400g can cannellini beans, rinsed and drained 400g can\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3662,"url":"http:\/\/wenvoe.org.uk\/?p=3662","url_meta":{"origin":2102,"position":5},"title":"A MR GREEDY TIP:","author":"Alan Williams","date":"25th August 2017","format":false,"excerpt":"\u00a0 \u00a0 A MR GREEDY TIP: Cooking flan - Line the flan tin with the pastry but leave excess over the top of the tin. Trim the pastry to the top of the tin after blind baking with a good sharp knife. Pastry shrinks when it's cooked. this will leave\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/2102"}],"collection":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2102"}],"version-history":[{"count":7,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/2102\/revisions"}],"predecessor-version":[{"id":2109,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/2102\/revisions\/2109"}],"wp:attachment":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2102"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2102"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2102"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"pie03\"](\"https:\/\/i0.wp.com\/wenvoe.org.uk\/wp-content\/uploads\/2017\/01\/pie03.jpg?resize=300%2C165\" "\\"\\"")
\n<\/p>\n![\"utensils01\"](\"https:\/\/i0.wp.com\/wenvoe.org.uk\/wp-content\/uploads\/2016\/11\/utensils01.jpg?resize=800%2C31\")
\n<\/p>\n
\n
\n