Serves: 6, Time: 3 hrs

Ingredients

Pastry:

• 350g plain flour
• 175g butter
• 2-3 tbsp cold water
• Salt and Pepper

Filling:

• 1 tbsp veg oil
• 5 chicken breasts, diced
• 8 rashers smoked bacon, lardons
• 1 onion, diced
• 300g mushrooms, diced
• 1 tsp thyme
• 2 tbsp plain flour
• 500ml Chicken Stock (1 Knorr stock pot)
• 100ml double Elmlea

Method

1. Filling: In sauté pan; Fry chicken until golden. Set aside. 15 mins.
2. Fry bacon til golden. 10 mins.
3. Add mushrooms and thyme. Fry until liquid evaporates. 10 mins.
4. Add in and brown onion. 5 mins.
5. Stir in flour. Cook for 1 min.
6. Take off heat, stir in stock gradually.
7. Stir in cream and return chicken to pan.
8. Boil. Reduce heat. Simmer for 30 mins.
9. Preheat oven to 200°C Fan/Gas Mark 7.
10. Pastry: In large mixing bowl; Rub flour and butter to breadcrumbs. Bring together with water.
11. Divide into two balls, one slightly larger.
12. Flatten and wrap in plastic, chill for 30 mins minimum.
13. Roll large ball to 3mm. Line 9" pie dish. Trim a little.
14. Roll smaller ball to 3mm. Add filling to dish (saving some gravy for serving), milk wash edge, cover with pie top.
15. Seal with fork, cut vents, wash with milk.
16. Bake for 20 mins then turn oven to 180°C. Bake for 30 mins covered with foil. Remove foil and bake for approx 30 mins more until filling bubbles through vents.
17. Remove. Cool for 1 hour. Serve with veg.
    

Tip: To make sure pie is cooked, allow 10 mins more baking time, after filling starts to bubble through vents.