Chicken and Bacon Pie

FOR THE PASTRY (if using store-bought, skip to cooking the filling):
Combine the flour, a pinch of salt and the butter in a food processor and process until the largest pieces of butter are about the size of a pea.
Add the whole egg and process for a few seconds until incorporated.
With the processor running on low, drizzle in the water in and process until it starts forming clumps (it will still look quite crumbly with a few larger clumps and you’ll be able to make a clump in the palm of your hand).
Turn the crumbly pastry out onto a clean work surface and pull it together with your hands, kneading it only as much as necessary to mostly hold together - it doesn’t need to be perfectly smooth, don’t be tempted to overwork it.
Cut the dough just slightly off centre. Wrap the slightly smaller half in plastic wrap and chill until required. Roll the other half out to about 11 inches wide and lay it into your 9 inch pie dish leaving the excess overhanging. Chill at least 2 hours or up to 3 days.
FOR THE FILLING (requires at least 1 hour of cooling time):
Add a dash of oil to a large, high sided skillet / frying pan over medium-high heat. Add the bacon and chicken and cook, stirring regularly, for 8-10 minutes until the bacon is just starting to turn golden. Transfer it all to a wide deep plate until needed.
Reduce the heat to medium. Add a splash of water to the pan and use a spatula to scrape up all the browned bits sticking to the bottom. Scrape it into the plate with the chicken and bacon.
Note: if you don’t scrape this up, it will burn over the cooking time and make the filling bitter. However, if it’s brown, it’s amazing flavour you don’t want to lose.
Add the onion, carrot, celery and thyme leaves to the pan. Cook, stirring regularly for 6-7 minutes or until the onion is translucent and the celery and carrot have softened slightly (they don’t need to be super soft).
Add the cider and use it it deglaze the pan, again scraping the brown bits off the bottom. Cook for 1-2 minutes until it reduces by about half.
Stir in the flour making sure all the vegetables are coated. Cook for 1 minute, stirring often.
Stir in the chicken stock followed by the cream and mustard. Stir it all well, then bring to a low simmer for 2 minutes until it thickens a little.
Add the chicken and bacon to the pan, stir to combine, then transfer everything back to the plate.
Set the filling aside, to cool to room temperature. You can speed this up in the fridge.
Tip: The filling can be made 1-2 days ahead an chilled until required.
ASSEMBLING THE PIE:
Preheat the oven to 200C (180C fan forced)/400F.
If using store-bought pastry, line a 9 inch pie dish with the store-bought shortcrust pastry, making sure it covers the edge all the way round.
Fill the pie crust with the cooled filling mixture.
If using homemade pastry, roll out the second half of the dough and lay it over the top of the filling, making sure it’s large enough to overhang the edges slightly.
OR use the store-bought puff pastry.
Trim the edges of the pastry away by running a sharp knife along the edge all the way around. Crimp using the forefinger and thumb of one hand and a finger on the other hand to create a crimped pattern than also holds the edges of the pastry together (or crimp with a fork).
Combine an egg yolk and a dash of milk in a small bowl, whisk well, then brush over the top of the pie. Poke 3-4 vent holes in the top with a knife.
Bake for around 50-60 minutes, turning 1-2 times during this time, until deep golden brown all over and the pastry is cooked through.
Let the pie sit for 10 minutes before serving.
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Ingredients

FOR THE PIE CRUST

FOR THE FILLING

Equipment

Instructions

Notes