Creamy Roast Chicken and Bacon Pie
Ingredients
Pastry
- 250g plain flour
- 65g cold butter diced
- 65g cold lard diced
- 1/2 tsp salt
- 5 tbsp cold water
Filling
- 1 tbsp butter
- 375g roast chicken cut into bite sized pieces
- 100g shallots finely chopped or 1 medium onion
- 2-3 rashers salted bacon chopped up or 100g lardons
- 1 tsp garlic finely chopped
- 1/2 tsp thyme
- 3 level tbsp plain flour
- 375ml chicken stock
- 300g creme fraiche
- 1 egg yolk beaten
- Salt and freshly cracked black pepper
Preparation
Put the flour, butter, salt and lard in a mixing bowl. Gently rub the fat in for a couple of minutes, but only half rub it in, some lumps are okay. Make a well in the middle and add the water a bit at a time and use a butter knife to bring the mixture together. When it’s just wet enough, gently bring it together in a ball with your hands. Put it in the fridge for a minimum of 30 minutes.
Add the butter to a large skillet or pan on medium heat. Add the shallots and sweat until translucent before adding the bacon, garlic and thyme. Cook through for 4-5 minutes stirring regularly, then add the flour and stir around the pan for a couple of minutes.
Stir in the stock and creme fraiche and simmer for ten minutes. Season to taste and leave to cool before stirring in the chicken and transferring to the pie dish. Grease the edges of the dish with some butter or vegetable oil.
Lightly flour your worktop and rolling pin and roll out the pastry so it’s big enough to lay over the top of the pie dish. Gently press down the edge and trim any excess, use this to decorate the top if you wish. Brush the pastry with the egg yolk and bake at 220 Celsius for 25 minutes.
