
A comforting, golden-brown pie filled with tender chicken, smoky bacon, and a rich, creamy sauce. Perfect for a cozy family dinner, this easy-to-make classic is sure to become a household favorite.
Preheat your oven to 200°C (180°C fan/gas 6). Heat the oil in a large, lidded pan over medium heat. Add the chopped chicken and bacon, frying until they are nicely browned on all sides. Remove the meat from the pan and set aside, leaving the rendered fat and oil behind.
Add the onion, carrots, celery, bay leaf, and thyme to the same pan. Reduce the heat to medium-low, cover with a lid, and cook for 10-12 minutes, stirring occasionally, until the vegetables have softened but the onions haven't turned golden.
Pour in the white wine and cook for 2-3 minutes to allow the liquid to reduce slightly. Return the browned chicken and bacon to the pan and mix well with the vegetables.
Stir in the wholegrain mustard followed by the flour, cooking for about 1 minute to toast the flour. Gradually pour in the chicken stock, season with salt and pepper, and bring the mixture to a simmer.
Reduce the heat and stir in the double cream. Bring it back to a gentle simmer, then turn off the heat. Pour the filling into a large ovenproof dish (approximately 23cm).
Unwrap the puff pastry and roll it out slightly if needed to ensure it covers the dish. Drape the pastry over the filling, trim any excess, and crimp the edges with your fingers to seal. Use any leftover pastry to decorate the top.
Brush the pastry generously with the beaten egg and poke two small holes in the center to allow steam to escape. Bake for 30-40 minutes until the crust is puffed and golden brown. Serve hot with peas or steamed broccoli.
For a deeper flavor, use skinless and boneless chicken thighs instead of breasts. You can prepare the filling up to two days in advance and keep it refrigerated. If you want to freeze the pie, do so before baking; it can be cooked from frozen for about 1 hour 15 minutes at the same temperature.




