Chicken Bacon Pie

Ingredients

• 1 tablespoon Olive Oil
• 200g Smoked Bacon Lardons
• 1 Onion, finely diced
• 2 Garlic Cloves, minced
• 500g Chicken Breast, diced
• 2 tablespoons Plain Flour
• 300ml Chicken Stock
• 150ml Double Cream
• 1 teaspoon Dijon Mustard
• 1 tablespoon Fresh Thyme Leaves
• 320g Ready-Rolled Puff Pastry
• 1 Egg, beaten
• Sea Salt
• Freshly Ground Black Pepper

Instructions

1. Heat the olive oil in a large frying pan over medium heat. Add the bacon lardons and cook for 5–6 minutes until lightly crisp. Stir in the onion and cook for another 5 minutes until softened, then add the garlic and cook for 1 minute.
2. Add the diced chicken, season with salt and black pepper, and cook for 5–6 minutes until lightly browned.
3. Sprinkle over the flour and stir well to coat the chicken. Gradually pour in the chicken stock while stirring continuously until smooth.
4. Stir in the double cream, Dijon mustard and fresh thyme. Simmer gently for 5 minutes until the sauce thickens and coats the chicken. Remove from the heat and allow the filling to cool slightly.
5. Preheat the oven to 200°C (180°C fan). Spoon the filling into a pie dish and cover with the puff pastry. Trim the edges, press firmly to seal and cut a small steam vent in the centre.
6. Brush the pastry with beaten egg and bake for 30–35 minutes until deeply golden, crisp and the filling is bubbling. Leave to rest for 10 minutes before serving.

instructions_source: editorial-classic