Mustardy Chicken and Bacon Pie

Ingredients

  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • 2 chicken breasts (or the equivalent)
  • 4/5 rashes of smoked bacon
  • 1 tbsp. flour
  • 100 ml chicken stock
  • 1 glug of white wine
  • 50 ml double cream
  • 2 large tbsp creme fresh
  • 1 tsp wholegrain mustard
  • 1 tsp Dijon mustard
  • Small handful or equivalent herbs (I used frozen chopped mixed herbs on this occasion for ease)
  • Lemon
  • 1 pack of puff pastry
  • 1 egg, beaten

Method

  • Cook your chicken, if you aren’t using leftovers, in a little oil in a large frying pan. Once cooked with a little colour on the outside remove from the pan
  • In the same pan cook off your bacon until going crispy. Set aside
  • Place your chopped onions in the bacon fat and cook gently until soft, add the garlic two minutes before the end
  • Re add the chicken and bacon to the pan along with the spoonful of flour. Stir so that the flour coats your ingredients • Add the stock and wine and bring to the boil allowing the stock to reduce a little
  • Turn the heat down and add the cream and creme fresh to the pan
  • Add both the mustards and stir until all are well combined
  • Turn off the heat and add your herbs, the zest of and a small squeeze of your lemon
  • Let cool completely
  • Turn your oven time 210oC
  • Line the inside of your pie dish or baking tin with puff pastry (1/2 a pre rolled pack rolled out further if needed), ensure some is over the edge as it will shrink when baking
  • Prick the bottom to prevent and blind bake (with baking beans or rice) until the pastry is almost cooked
  • Remove what is weighing down your pastry and egg wash the inside of the case, return to the oven for a couple of minutes
  • Prick the bottom to prevent and blind bake (with baking beans or rice) until the pastry is almost cooked
  • Remove what is weighing down your pastry and egg wash the inside of the case, return to the oven for a couple of minutes
  • Place the second half of your pastry on top of your filling
  • Using a fork press down the edges of the raw pastry so that is pressed into the already cooked bass
  • Decorate however takes your fancy
  • Place in the middle shelf of the oven and cook for 30 minutes, check half way and if the pastry is too brown lightly cover with tinfoil for the remainder of the cooking
  • Remove from the oven
  • Let cool for a couple of minutes
  • Dig in with some mash and veg on the side!